Blueberry Cinnamon Roll Muffins

1: The night before: in the bowl of a stand mixer with hook attachment, combine all dough ingredients except for the butter. Knead for 5-8 minutes until the dough comes together then add the butter and knead for another 5-10 minutes until it’s smooth.

2: Form into a ball, cover and let rise for 1 hour (it won’t be quite doubled in size) then transfer to fridge for an overnight proof.

3: The next morning: in a small pot over medium heat, combine blueberry filling ingredients except for the cornstarch mixture. Cook for 5-10 minutes until the juices are released then transfer to a blender and puree until smooth.

4: Return the filling back into the pot and add the cornstarch. Cook for another 5-8 minutes until it thickens. Remove from heat and let cool (it will thicken further).

5: Take the dough out of the fridge and roll it out to be 20”x18”. Spread the blueberry filling over the dough and then roll it into a log starting from the shorter end.

6: Cut the log into 6 sections and place into a lightly greased jumbo muffin pan. Cover and let rise for 30 minutes to 1 hour.

7: Preheat the oven to 350°F and bake for 25-30 minutes until golden brown. Serve with your favorite icing!