Delish blueberry cinnamon rolls without refined sugar
In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours.
When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.
Grease your baking pan with butter and sprinkle with grain sugar.
Mix grain sugar and cinnamon. Spread the melted butter over the dough. Sprinkle with sugar-cinnamon-mix and blueberries. Roll up the dough and cut into 12 slices.
Preheat oven to 170°C.
Place your blueberry cinnamon rolls close together in the pan and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown.
For the glaze, mix butter, powdered grain sugar and vanilla extract. (You can easily make powdered grain sugar with a handheld blender. Just blend normal grain sugar until it's super fine.) Add hot water, 1 tbsp at a time until the glaze reaches your desired consistency. When your blueberry cinnamon rolls have cooled down coat them with your sugar glaze.