Clean Blueberry, Cinnamon and Pecan Scrolls (Thermomix)

Im not even going to go into detail. YOU NEED TO MAKE THESE NOW! This has got to be whole foods at its finest lol. I freakin love cinnamon scrolls, but they usually contain a heap of butter, brown sugar and a glaze made with cream cheese (well…the ones I like lol).

I saw this recipe by Jo from Quirky Cooking and thought I would try it out. To be honest I wasn’t expecting these to taste SO DANG GOOD as I have the craziest sweet tooth, but they are DELISH! (Can you tell how excited I am with all the capitals).

You can easily replace the fresh blueberries with any fresh berries. I love raspberries with this dough #Heaven

I was way too slow getting a good picture of these (sorry for the terrible lighting!)

This recipe looks like there is a lot of work and ingredients involved but its super quick in the thermomix. If there are a few ingredients listed that you haven’t heard of before, check out your local health food store or they could even be down the health foods aisle at your local supermarket.

INGREDIENTS:

BRIOCHE DOUGH:

300g rice almond milk (I just used rice milk and it was great)

30g coconut sugar or rapadura sugar

2 tsp dried instant yeast

1 tsp pink himalayan salt

80g macadamia oil

660g white unbleached spelt flour

1 egg

SCROLL FILLING:

120g Rapadura sugar

120g raw pecans

2 tsp ground cinnamon

pinch pink himalayan salt

100g coconut cream

130g fresh blueberries

GLAZE:

50g 100% pure maple syrup

50g coconut cream

1/2 tsp vanilla extract

METHOD:

TO MAKE THE DOUGH:

Place milk and sugar into mixing bowl and warm for 2 MIN/37C/SPEED 1

Add all remaining ingredients and mix 5 SEC/SPEED 5, then knead 2 MIN/INTERVAL SPEED

Remove dough from bowl and wrap in ThermoMat or place into an oiled bowl and cover with a kitchen towel.

Allow to prove for 20 minutes or until doubled in size, in a warm spot.

PREPARE THE SCROLLS:

Preheat the oven to 170c. Grease and line a 26cm springform cake tin with baking paper and set aside.

Place sugar, pecans, cinnamon and salt into mixing bowl and mix 5 SEC/SPEED 5. Transfer into a bowl and set aside.

Flour a ThermoMat or work surface and rolling pin and roll out dough into a rectangle (about 30cm x 40cm – 1cm thick)

Spread half of the coconut cream over the dough and sprinkle with the reserved pecan mix. Top with blueberries.

Roll the dough into a log and cut into slices (about 4cm thick).

Lay the scrolls in the cake tin and drizzle with the remaining coconut cream. Cover with a kitchen towel and leave to prove for 30 minutes or until nearly doubled in size.

Bake for 25 minutes or until golden brown. The dough should not be sticky.

GLAZE:

Place all ingredients into mixing bowl and cook 2 MIN/100C/SPEED 1

Drizzle warm scrolls with glaze.

Thanks Jo for this awesome recipe!


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