nectarine black and blueberry cinnamon roll bake

these buns are a little bit special as they are sat on top of a layer of fruit. originally I was going to make a crumble or cobbler and the idea to top it with little cinnamon rolls popped into my head, I’m glad it did as it was really good. I used coconut milk to make the buns and they were really soft and tasted wonderful. the great thing is the moisture from the fruit helps stop them from drying out with I find happens with homemade buns. I used blackberries and blueberries and nectarines but I bet it would be great with apple for fall.

nectarine black and blueberry cinnamon roll bake

Ingredients

250g strong white flour
1/4 tsp salt
3 tbsp sugar
1 sachet fast action yeast
150ml coconut milk
50ml water
2 tbsp. coconut oil
1 sachet of fast action yeast
1 egg for egg wash optional (use coconut milk for vegan)

Instructions

in the bowl of a stand mixer add the flour, salt, yeast, sugar, pour in the coconut milk and start mixing with the dough hook while pouring in the water, mix it until it is smooth in a stand mixer knead for 5 minutes or if kneading by hand knead for about 10 minutes until elastic.
place in an oiled bowl and cover with cling film and leave to rise for 1 to 2 hours
once doubled in size tip out and knock out air
roll out into a large rectangle about half a cm thick.
melt 2 tsp coconut oil and brush on the sprinkle over 3 tbsp. brown sugar and 2 to 3 tsp ground cinnamon, roll up into a long log and cut into disks
in a baking dish add 2 nectaines liked into chunks with 100g blackberries and 80g blueberries with 1 tsp cornflour and 4 tbsp. brown sugar, toss to mix then place the buns on top leaving space between each one and cover loosly with a plastic bag to prove for another 45 minutes
preheat the oven to 200c if using egg wash brush onto the buns or use some coconut milk
once heated turn the oven down to 180c 350f
bake for 25 minutes
drizzle over some water icing
let cool for 10 minutes then enjoy (its best to let the bread cool for a little as it continues cooking a little as it cools)
I made this the night before and the buns were still soft the next day