There is something deeply satisfying about the rhythm of sourdough baking. The way a simple starter transforms flour and water into a living, breathing dough is nothing short of kitchen magic. But while many of us started our journeys with crusty boules, the true “final boss” of sourdough is the enriched sweet roll. Today, we are elevating the classic breakfast bun with these Sourdough Blueberry Sweet Rolls.
Forget the cloying sweetness of canned rolls. These are sophisticated, tangy, and bursting with the jammy essence of fresh blueberries. By using a long-fermented sourdough base, we achieve a pillowy texture that stays soft for days, paired with a vibrant purple filling and a silky cream cheese glaze. Whether you are a seasoned fermenter or a sourdough novice looking for a weekend project, this recipe is designed to be your new breakfast obsession.
Table of Contents
Why You’ll Love This Sourdough Blueberry Sweet Rolls
- Complex Flavor Profile: The natural acidity of the sourdough starter perfectly balances the sweetness of the blueberries and the richness of the brioche-style dough.
- Superior Texture: Unlike yeast-only rolls that can go stale quickly, the long fermentation process helps the dough retain moisture, resulting in a “melt-in-your-mouth” crumb.
- Digestibility: Long-fermented sourdough breaks down gluten and phytic acid, making these rolls much easier on the stomach than standard pastries.
- Vibrant Presentation: The deep indigo swirl of the blueberry compote creates a stunning visual contrast against the golden dough and white glaze.
- Make-Ahead Friendly: You can prep the dough on Friday night and bake them fresh on Saturday or Sunday morning for the ultimate brunch treat.
Ingredients
For the Sourdough Sweet Dough
- Active Sourdough Starter: 1/2 cup (100g), fed and bubbly.
- Whole Milk: 3/4 cup (180g), lukewarm.
- Unsalted Butter: 1/2 cup (115g), very soft.
- Large Egg: 1, room temperature.
- Granulated Sugar: 1/4 cup (50g).
- Bread Flour: 3 1/2 cups (450g-500g), plus extra for dusting.
- Fine Sea Salt: 1 teaspoon.
For the Blueberry Filling
- Fresh or Frozen Blueberries: 2 cups.
- Granulated Sugar: 1/3 cup.
- Cornstarch: 1 tablespoon (to thicken the juices).
- Lemon Zest: From one lemon.
- Ground Cinnamon: 1/2 teaspoon.
For the Cream Cheese Glaze
- Cream Cheese: 4 oz (half a block), softened.
- Powdered Sugar: 1 cup.
- Vanilla Extract: 1 teaspoon.
- Milk or Heavy Cream: 1–2 tablespoons (to adjust consistency).
Instructions
1. Mix and Knead the Dough In the bowl of a stand mixer, combine your active starter, lukewarm milk, sugar, and egg. Whisk until the starter is mostly dissolved. Add the bread flour and salt. Using the dough hook, mix on low speed until a shaggy dough forms. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. Increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
2. Bulk Fermentation Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm spot (75°F-80°F) for 4–6 hours, or until it has increased in size by about 50%. Since this is an enriched dough, it will rise slower than standard bread dough. Once the bulk rise is complete, you can move the dough to the fridge overnight for better flavor and easier handling.
3. Prepare the Blueberry Filling While the dough is chilling, make the filling. In a small saucepan, combine blueberries, sugar, and lemon zest. Cook over medium heat, smashing some berries with a fork, until they release their juices. Whisk the cornstarch with a splash of water and stir it into the berries. Simmer for 2 minutes until thickened into a jam-like consistency. Let it cool completely before using.
4. Shape the Rolls On a lightly floured surface, roll the dough into a large rectangle (approx. 12×18 inches). Spread the cooled blueberry filling evenly across the dough, leaving a 1-inch border at the top. Starting from the long edge closest to you, roll the dough into a tight log. Use unflavored dental floss or a sharp serrated knife to cut into 12 even rolls.
5. Second Rise Place the rolls in a greased 9×13 inch baking pan. Cover and let rise again in a warm spot for 2–3 hours until puffy and touching each other. If you refrigerated the dough overnight, this may take up to 4 hours as the dough needs to come to room temperature first.
6. Serve Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until the tops are a light golden brown and the blueberry filling is bubbling. While baking, whisk together the glaze ingredients. Allow the rolls to cool for 10 minutes before drizzling generously with the cream cheese glaze. Serve warm.
Expert Tips for Success
- Check Your Starter: Ensure your sourdough starter is at its peak (doubled or tripled) before mixing. If it’s sluggish, your rolls will be dense.
- Cool the Filling: Never put hot blueberry filling on the dough. It will melt the butter in the dough and create a structural mess.
- Don’t Over-Flour: The dough should be slightly tacky. Adding too much flour during the kneading process will result in a dry, tough roll.
- The Floss Trick: Using dental floss to cut the rolls prevents squishing the delicate layers, keeping those beautiful circular swirls intact.
Variations
- Blueberry Lemon: Increase the lemon zest to 2 tablespoons and add a teaspoon of lemon juice to the glaze for a bright, citrusy punch.
- Berry Medley: Swap half the blueberries for raspberries or blackberries for a multi-berry twist.
- Wild Blueberry: Use frozen wild blueberries (the tiny ones) for a more intense color and flavor throughout the roll.
- Vegan Option: Substitute the milk for oat milk, the butter for a vegan buttery spread, and use a flax egg.
Frequently Asked Questions
Can I use frozen blueberries? Yes! Frozen berries work perfectly. Just make sure to cook them down into the thickened compote as instructed to prevent excess moisture from making the dough soggy.
How do I know when the rolls are done rising? The “poke test” is your best friend. Gently press a finger into the side of a roll. If the indentation stays and springs back very slowly, they are ready to bake.
Can I freeze these rolls? Absolutely. You can freeze them after the second rise (before baking) or after they are baked and cooled. If freezing before baking, let them thaw and finish rising in the fridge overnight before putting them in the oven.
Sourdough Blueberry Sweet Rolls
Ingredients
Method
- Mix starter, milk, sugar, and egg. Add flour and salt, then knead in butter one tablespoon at a time until smooth and elastic (8-10 minutes).
- Cover and let rise in a warm spot for 4-6 hours until increased by 50%. Optional: Chill overnight for easier handling.
- Cook blueberries, sugar, and zest in a saucepan. Stir in cornstarch slurry and simmer until thickened. Cool completely.
- Roll dough into a 12×18 inch rectangle. Spread filling, roll tightly, and cut into 12 rolls using dental floss.
- Place rolls in a greased 9×13 pan and let rise for 2-3 hours until puffy.
- Bake at 350°F for 25-30 minutes. Cool slightly and drizzle with cream cheese glaze.
Notes
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