Sourdough Blueberry Sweet Rolls
These Sourdough Blueberry Sweet Rolls are a vibrant, fruity twist on classic cinnamon rolls. Made with a soft, brioche-style sourdough dough and filled with a jammy blueberry-lemon compote, they bake up pillowy, tangy-sweet, and finished with a luscious cream cheese glaze.
Equipment
- Large mixing bowl
- Stand Mixer (optional)
- Rolling Pin
- Saucepan
- 9×13 inch baking pan
Ingredients
- 1/2 cup active sourdough starter, bubbly
- 3 1/2 cups bread flour
- 1 cup whole milk, lukewarm
- 1 large egg, room temperature
- 4 Tbsp unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar (for filling)
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp cornstarch
- 1 Tbsp water
- 4 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1 cup powdered sugar
- 1 Tbsp milk or lemon juice
- 1/2 tsp vanilla extract (for glaze)
Instructions
- In a large bowl, whisk together warm milk, sourdough starter, sugar, egg, and vanilla. Add flour and salt and mix until shaggy. Add melted butter and knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and ferment at room temperature for 6–8 hours or until doubled. Refrigerate overnight for best flavor and easier handling.
- In a saucepan, simmer blueberries, sugar, and lemon juice for 5–7 minutes, lightly mashing berries. Stir in cornstarch slurry and cook until thick. Remove from heat, stir in zest, and cool completely.
- Roll chilled dough into a 12×18-inch rectangle. Spread cooled filling evenly. Roll tightly from the long edge into a log and cut into 10–12 rolls using dental floss or a sharp knife.
- Arrange rolls in a greased 9×13-inch pan. Cover and rise 1–2 hours until puffy. Bake at 350°F for 25–30 minutes until lightly golden.
- Whisk glaze ingredients until smooth. Spread over warm rolls so the icing melts into the swirls. Serve warm.
Notes
An overnight cold ferment improves flavor, texture, and digestibility. Be sure the blueberry filling is completely cool before spreading to prevent tearing or melting the dough.