Blueberry Cinnamon Roll Cake

For the yeast dough mix milk, yeast and sugar together. Let it rest for five minutes. Melt the butter and together with the eggs put it into a big bowl and add the flour to the mix. After mix the yeast blend into it as well. Blend everything thorough and knead it for around five minutes straight. Tipp: If the dough is too sticky, put extra flour to the dough. After this is done, form a ball with it, cover it and place it into the preheated oven {50°C} for around an hour in order to let it prove.

For the Blueberry squish wash the blueberries and let them boil shortly together with half of the sugar. Then put the lemon juice and the rest of the sugar into the mix and let it simmer for around 5 minutes.

As soon as the dough reaches double of its original capacity, place it onto a with flour covered countertop and roll it into a rectangle {4-5 mm thick}. Let butter melt and put it onto the dough. Mix sugar and cinnamon, and together with the blueberry squish place it evenly onto the dough.

Roll the dough from the long side and cut it into 12 even pieces.

Last place the Blueberry cinnamon rolls onto a greased and floured Springform pan with the open side facing upwards. Place it into the preheated oven at around 200°C forced air convention for around 25 minutes until it`s gold brown.