Step 1

In the bowl of a stand mixer, whisk together the flour, yeast, salt, and nutmeg. The add in the milk, egg, and butter and whisk to combine.

Step 2

Switch to the dough hook and mix on low-medium speed until the dough comes together. Bump the speed up a couple of notches and allow the dough to knead for 8-10 minutes. The dough should be sticky but not stick to your hands.

Step 3

When the dough is ready, transfer it to a greased bowl and place it in a warm spot, covered with a towel, for at least an hour. The dough should double in size.

Step 4

While the dough is rising, go ahead and make your blueberry filling. Add the ingredients for the filling to a medium saucepan over medium heat. As the sauce heats up, use the back of a spoon to burst the blueberries. Cook until the filling has thickened and then set aside to cool. 

Step 5

Grease a muffin pan and set aside. Roll your dough out on a floured surface into a 16" x 20" rectangle. 

Step 6

Spread the filling onto the right 2/3 of the rectangle. Now, fold over 1/3 of the dough from the left. Then take the right side and fold it over towards the left. Using a sharp knife or a pizza cutter, trim off the edges and cut the rest into 12 equal pieces.

Step 7

With each piece, cut a slit up the center of it, but not quite all the way through. Grab each side and twist them together and place inside a slot of the muffin tin. This will be messy, but repeat with the remaining 11 pieces.   

Step 8

Scrape any remaining blueberry filling over the top and cover with a towel. Allow to rise for an additional 30 minutes. 

While that is rising, go ahead and preheat your oven to 350 degrees. 

Step 9

Bake for approximately 15 minutes. While they are baking, mix together the ingredients for your cream cheese frosting.    

Remove the twists from the oven and allow to cool a bit before adding the frosting.

Enjoy!