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Sourdough Blueberry Sweet Rolls

Sourdough Blueberry Sweet Rolls

Soft, tangy sourdough brioche dough swirled with a homemade jammy blueberry filling and topped with a rich cream cheese glaze. A perfect weekend brunch treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 10 hours
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Sourdough Sweet Dough
  • 100 g Active Sourdough Starter fed and bubbly
  • 180 g Whole Milk lukewarm
  • 115 g Unsalted Butter very soft
  • 1 Large Egg room temperature
  • 50 g Granulated Sugar
  • 450 g Bread Flour plus extra for dusting
  • 1 tsp Fine Sea Salt
Blueberry Filling
  • 2 cups Blueberries fresh or frozen
  • 1/3 cup Granulated Sugar
  • 1 tbsp Cornstarch
Cream Cheese Glaze
  • 4 oz Cream Cheese softened
  • 1 cup Powdered Sugar

Method
 

  1. 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).
  2. Cover and let rise in a warm spot for 4-6 hours until increased by 50%. Optional: Chill overnight for easier handling.
  3. Cook blueberries, sugar, and zest in a saucepan. Stir in cornstarch slurry and simmer until thickened. Cool completely.
  4. Roll dough into a 12x18 inch rectangle. Spread filling, roll tightly, and cut into 12 rolls using dental floss.
  5. Place rolls in a greased 9x13 pan and let rise for 2-3 hours until puffy.
  6. Bake at 350°F for 25-30 minutes. Cool slightly and drizzle with cream cheese glaze.

Notes

Ensure your blueberry filling is completely cold before spreading to avoid a soggy dough. Use unflavored dental floss for the cleanest cuts!