Blueberry Coconut Buns

Sometimes you want a sweet bun. Not a cinnamon bun; not an orange bun; not a hot cross bun (although these are pretty good), but some kind of sweet bun. So you make up a sweet, yet fruity, and satisfying bun. Winter hasn't even started, but I'm already hankering after something that's a hint of tropical, and the freezer is stocked with blueberries that I purchased and froze like a maniac to use in power smoothies through the winter. So, why not pair these 2 flavours and see what comes of the marriage? Something delicious, let me tell you :) The tart and tangy flavour of baked blueberries mingles with a delicate hint of coconut flavour and boom! we're in Jamaica, man. No sweet bun would be complete without the requisite bit of cream cheese fluff on top, and the sweet creamy tang of the cream cheese frosting is a perfect accent to the fruity treat swirled inside the soft and chewy bun. I'd better give some away to avoid a sugar coma!

Blueberry Coconut Buns

You can use this basic sweet bread recipe for the bread. 

For the filling:

Assemble in the same way you would cinnamon buns. 
1. Roll out the dough
2. Sprinkle the sugar mixture over the rolled out dough. Sprinkle an even layer of unsweetened shredded coconut over the dough. Spread an even layer of blueberries over the dough.
3. Starting from one end of the dough, begin to roll into a log, packing it tightly to make sure your berries don't go rolling all over the place (a few renegades will inevitably be lost; just eat those!)
4. Using a sharp knife, cut the log into blah even sections. Arrange these sections in a greased and lightly sugared baking dish.
5. Bake in the oven at 
6. Top with cream cheese frosting (recipe to come later; I just happened to have some extra in my fridge from a friend).