1 cup of cold water

1 Tablespoons corn starch

1/3 cup sugar

2cups blue berries

Compote directions: In a small sauce pan, combine water, cornstarch, and sugar. Stir over medium heat until sugar dissolves. Pour in blue berries. Simmer until thickened stirring occasionally.. Once the compote has thickened, remove from heat and set aside.

Rolls:

1 cup of warm whole milk

21/2 teaspoons of instant yeast

2 eggs

6 Tablespoons salted butter (melted)

1/2 cup white sugar

4 cups of all purpose flour

1 teaspoon of almond extract

1 teaspoon of vanilla paste or vanilla extract

1/4 cup whipping cream + 1/4 cup evaporated milk set aside for baking

In a mixer, add warm whole milk, 2 ½ teaspoons yeast, 2 eggs, 6 tablespoons (90 grams) melted butter

½ cup sugar together and combine on a low setting just until blended. Add one cup of flour, almond extract, and vanilla bean paste (or vanilla extract), add the remaining flour one cup at a time. Once the dough begins to come together, stop and let it rest for five minutes.

Using the dough hook, work the dough on a medium low speed for 5 minutes or u til smooth, stretchy, and a little sticky. Transfer to an oiled bowl and allow it to rest covered for one hour in a draft free location. I used my oven on the “proof” setting.

Filling:

6 Tablespoons softened butter (90 grams)

8 ounces cream cheese room temp

1/3 cup sugar

1 tablespoon sugar

1 tablespoon cinnamon

Blend until smooth

Icing:

8 ounces of cream cheese room temp

6 tablespoons of butter room temp

1 and ½ cups confectioner’s sugar

Blend until smooth

Preheat oven to 375 degrees. Roll out dough into a rectangle about ¼ inch thickness. Spread filling over the dough and top with half of the blueberry compote. Spread compote evenly across the top of the filling. Roll the dough up like a jelly roll. Use floss or string to cut each roll about 1-1.5 inches thickness and place in a lightly greased baking dish. Pour the warm evaporated milk and heavy cream over the top of the rolls. Bake for 22 minutes or until lightly browned and set in the middle. Top with icing and remaining blueberry compote. Serve warm. Can re refrigerated for three days. Reheats in the microwave easily.