Who doesn’t love a warm, fluffy sweet roll straight from the oven? Now imagine it infused with the depth of sourdough, the juiciness of blueberries, and topped with a luscious lemon glaze. Heaven, right? These Sourdough Blueberry Sweet Rolls – Fluffy, Fruity, and Perfectly Tangy take traditional cinnamon rolls up a notch by swapping in a fruity, tangy filling. Whether you’re a seasoned sourdough baker or just getting started, this recipe will impress!
Made with a naturally leavened dough, these rolls require a bit of patience, but trust me, it’s worth the wait. The long fermentation process gives them a unique depth of flavor, a light, airy texture, and makes them easier to digest.
Ready to bake? Let’s get started!
Table of Contents
Sourdough Blueberry Sweet Rolls
Ingredients
For the Dough:
- 1 cup active sourdough starter
- ½ cup warm whole milk
- ¼ cup honey
- 1 large egg
- ¼ cup melted unsalted butter
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon lemon juice
Instructions
- In a large bowl, whisk together sourdough starter, warm milk, honey, egg, and melted butter.
- Stir in flour and salt until a soft dough forms.
- Transfer dough to a floured surface; knead 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise overnight (8–12 hours) until doubled in size.
- In a small saucepan, combine blueberries, sugar, lemon zest, and cornstarch.
- Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let cool.
- Roll dough into a large rectangle (¼ inch thick).
- Spread cooled blueberry filling evenly over the dough.
- Roll tightly into a log and slice into 12 equal rolls.
- Arrange in a greased baking dish, cover, and let rise 1 hour until puffy.
- Preheat oven to 375°F (190°C).
- Bake 25-30 minutes until golden brown. Tent with foil if browning too fast.
- Let cool slightly before glazing.
- Whisk powdered sugar, milk, and lemon juice until smooth, then drizzle over warm rolls.
Notes
- Calories: 285 kcal
- Carbohydrates: 46g
- Fat: 8g
- Protein: 5g
- Fiber: 2g
- Sugar: 20g
Equipment
To make these delicious rolls, you’ll need:
- Mixing bowls – For combining ingredients and proofing the dough.
- Rolling pin – To roll out the dough evenly.
- Saucepan – For making the blueberry filling.
- Bench scraper or sharp knife – To cut the dough into rolls.
- Baking dish – A 9×13-inch dish works best.
- Parchment paper – To prevent sticking and make cleanup easier.
- Stand mixer (optional) – For kneading the dough if you don’t want to do it by hand.
What You Will Need & Substitutions?
For the Dough
- 1 cup active sourdough starter – Provides the natural leavening; if you don’t have one, use 2 tsp dry yeast instead (but allow for shorter rising times).
- 1/2 cup whole milk (warm) – Enhances softness; substitute with almond or oat milk for a dairy-free version.
- 1/4 cup honey – Natural sweetness and moisture; swap with maple syrup or sugar if preferred.
- 1 large egg – Helps with structure and richness; replace with a flax egg (1 tbsp flaxseed + 2.5 tbsp water) for an egg-free option.
- 1/4 cup unsalted butter (melted) – Adds flavor and tenderness; use coconut oil for a dairy-free alternative.
- 3 cups all-purpose flour – The main structure of the dough; substitute with bread flour for a chewier texture.
- 1/2 tsp salt – Balances flavors and enhances gluten structure.
For the Filling
- 1 1/2 cups fresh or frozen blueberries – The star ingredient! You can also use raspberries or blackberries.
- 1/4 cup granulated sugar – Sweetens the filling; substitute with coconut sugar or a sugar-free sweetener.
- 1 tsp lemon zest – Adds brightness; orange zest can be used as an alternative.
- 1 tbsp cornstarch – Thickens the filling; swap with arrowroot powder if needed.
For the Glaze
- 1/2 cup powdered sugar – Creates a sweet drizzle; substitute with monk fruit sweetener for a lower-sugar version.
- 2 tbsp milk – Thins out the glaze; use dairy-free milk if necessary.
- 1/2 tsp lemon juice – Adds tang and freshness; vanilla extract can be used for a different flavor.
Step-by-Step Directions with Tips
Make the Dough
Tip: Ensure your sourdough starter is bubbly and active before using.
- In a large bowl, whisk together the sourdough starter, warm milk, honey, egg, and melted butter.
- Gradually stir in the flour and salt until a soft dough forms.
- Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: If the dough is too sticky, add flour 1 tbsp at a time.)
- Place the dough in a greased bowl, cover, and let it rise overnight (8-12 hours) until doubled in size.
Prepare the Filling
Tip: Stir constantly to prevent burning.
- In a small saucepan over medium heat, combine blueberries, sugar, lemon zest, and cornstarch.
- Cook, stirring continuously, until the mixture thickens (about 5 minutes).
- Remove from heat and let it cool completely before using. (Tip: Chilling makes it easier to spread.)
Shape the Rolls
- Roll out the dough into a large rectangle (about 1/4 inch thick).
- Spread the cooled blueberry filling evenly over the surface.
- Carefully roll the dough into a tight log and slice into 12 equal rolls.
Second Rise
Tip: Cover with a damp towel to prevent drying.
- Arrange the rolls in a greased baking dish, leaving space between them.
- Cover and let them rise for about 1 hour until puffy.
- Meanwhile, preheat the oven to 375°F (190°C).
Bake to Perfection
- Bake the rolls for 25-30 minutes or until golden brown and bubbling.
- Tip: If the tops brown too quickly, tent the pan with foil.
- Let them cool slightly before glazing.
Make the Glaze
- Whisk together powdered sugar, milk, and lemon juice until smooth.
- Tip: If the glaze is too thick, add more milk 1 tsp at a time.
- Drizzle over the warm rolls and serve immediately!
Why You’ll Love These Rolls
- Fluffy and light: Thanks to the slow fermentation, the texture is airy and soft.
- Perfect balance of tangy and sweet: The sourdough complements the sweet blueberry filling beautifully.
- Healthier than traditional sweet rolls: No refined sugar in the dough, and the fermentation process makes them easier to digest.
- Versatile: Enjoy them for breakfast, brunch, or dessert!
How to Store & Reheat
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezing: Store in a freezer-safe bag for up to 3 months.
- Reheating: Microwave individual rolls for 10-15 seconds or bake at 300°F (150°C) for 5 minutes.
How to Serve & What to Serve With?
- With Coffee or Tea: These rolls pair beautifully with a cup of black coffee or herbal tea.
- As a Brunch Centerpiece: Serve alongside scrambled eggs, fresh fruit, or yogurt.
- With Ice Cream: Warm up a roll and top with a scoop of vanilla ice cream for an indulgent dessert.
- Drizzled with Extra Sauce: Try a caramel drizzle or extra lemon glaze for added sweetness.
FAQs
Can I use store-bought sourdough starter for baking?
Absolutely! Just make sure it’s active and bubbly before using.
What if I don’t have fresh blueberries for Blueberry Sweet Rolls?
No problem! Frozen blueberries work just as well. Just don’t thaw them before cooking the filling.
Can I make Blueberry Sweet Rolls ahead of time?
Yes! After shaping the rolls, cover them and refrigerate overnight. Let them come to room temperature before baking.
Can I freeze Blueberry Sweet Rolls ?
Yep! Freeze baked rolls in an airtight container for up to 3 months. Thaw overnight and reheat before serving.
There you have it, the ultimate Sourdough Blueberry Sweet Rolls – Fluffy, Fruity, and Perfectly Tangy ! Whether you’re baking for a cozy weekend breakfast, a holiday brunch, or just because, these rolls will steal the show.
So, grab your sourdough starter, roll up your sleeves, and treat yourself to a batch of these pillowy, blueberry-packed delights. One bite, and you’ll be hooked!
Happy baking! 🍰✨
