Sourdough Blueberry Sweet Rolls – Fluffy, Fruity, and Perfectly Tangy

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!

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

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! 🍰✨