These rolls are a delightful blend of sweetness and fruitiness, complemented by a hint of sourdough tang. Blueberry sourdough sweet rolls offer a fun twist on traditional sourdough cinnamon rolls. Bursting with juicy blueberries and topped with a luscious cream cheese frosting, they’re perfect for breakfast, brunch, or dessert! Learn how to make them perfectly in this article!
HOW TO MAKE BLUEBERRY SOURDOUGH SWEET ROLLS
INGREDIENTS
For the Dough:
- 200 g whole milk
- 100 g active sourdough starter
- 70 g cane sugar
- 1 large egg, at room temperature
- 430 g bread flour
- 5 g sea salt
- 8 tbsp unsalted butter, at room temperature
For the Blueberry Filling:
- 1/2 cup cane sugar
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp cornstarch
For the Cream Cheese Frosting:
- 2 oz cream cheese, softened
- 3 tbsp unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 tbsp whole milk
DIRECTIONS
Step 1: Mix the Dough
- In a large bowl, whisk together the active sourdough starter and milk until the starter is fully dissolved. Then, add the sugar and the room temperature egg, whisking until well combined.
- Sift the flour and salt into the bowl, stirring until a shaggy dough forms. Incorporate the room temperature butter, mixing by hand or with a stand mixer until fully combined. Make sure the butter is soft enough; you can test its readiness by pressing your finger into it—if it gives easily, it’s ready.
Step 2: Strengthen the Dough
- Cover the dough with a damp cloth and let it rest for 20 minutes.
- After resting, knead the dough on medium speed with a dough hook attachment for about 12 minutes. It’s ready when it’s smooth and pulls away from the bowl’s sides. If you’re kneading by hand, perform three sets of stretch and folds to strengthen the dough.
Step 3: Bulk Fermentation
- Cover the bowl again with a damp cloth and let the dough bulk ferment at 72°F (21°C) for 8-9 hours or overnight. The dough should double in size. Keep in mind that rise times may vary based on your home’s temperature.
Step 4: Make the Blueberry Filling
- In a medium pan, combine the blueberries, sugar, and cornstarch. Stir continuously while heating over medium-high heat until the mixture reaches a gentle boil.
- Once boiling, remove the pan from the heat and let it cool. Transfer the blueberry filling to a bowl and place it in the fridge while the dough continues to rise.
Step 5: Make the Sweet Rolls
- Lightly dust your work surface with flour before turning out the dough. Gently shape the dough into a rectangle and use a floured rolling pin to roll it out into a 12″x15″ rectangle.
- Spread the cooled blueberry filling evenly over the dough, leaving a one-inch margin along the width to help seal the rolls.
- Starting from the edge opposite the margin, roll the dough tightly inward, applying gentle pressure. Lightly moisten the margin with water to seal the roll. Allow the rolled dough to rest seam side down for a minute, then cut it into 10 evenly sized rolls using a non-serrated knife.
Step 6: Second Rise
- Arrange the cut rolls in a 9″x13″ baking pan, ensuring they have space between them. Cover the rolls with a cloth or kitchen towel.
- Let the rolls rise at around 72°F (21°C) for about two hours, until they puff up significantly. Again, adjust the rise time based on your home’s temperature.
Step 7: Bake and Frost
- Preheat your oven to 350°F (177°C) and bake the rolls on the center rack for 25-30 minutes.
- While the rolls are baking, prepare the cream cheese frosting. In a bowl, whisk together the softened cream cheese, butter, powdered sugar, and milk until you achieve a smooth, glue-like consistency. Adjust the milk as needed to reach your desired texture.
- Once the rolls are done, allow them to cool for 15 minutes. Generously drizzle the cream cheese frosting over the warm rolls before serving. Enjoy your delicious blueberry sourdough sweet rolls!
HOW TO STORE BLUEBERRY SOURDOUGH SWEET ROLLS
STORING AT ROOM TEMPERATURE
- Duration: Leftover sourdough sweet rolls can be kept at room temperature in an airtight container for up to 3 days.
- Reheating: When you’re ready to enjoy them, reheat the rolls individually in the microwave or warm the entire pan in a preheated oven at 350°F (177°C) for about 10 minutes, or until heated through.
STORING IN THE REFRIGERATOR
- Cooling: Ensure the rolls are completely cooled before storing.
- Duration: Store the leftover blueberry sourdough sweet rolls in an airtight container in the refrigerator for up to a week.
- Reheating: To enjoy the rolls, reheat them individually in the microwave or warm the entire pan in a preheated oven at 350°F (177°C) for about 15 minutes, or until warmed through.
PREPARING ROLLS IN ADVANCE
- Refrigeration Before Baking: To make the rolls ahead of time, cover the pan tightly before the second rise and refrigerate for up to 24 hours. The rolls will rise slowly in the fridge.
- Baking: When you’re ready to bake, let the rolls come to room temperature, then bake as directed.
STORING IN THE FREEZER
- Freezing Pre-Rise: It’s not recommended to freeze pre-baked blueberry rolls. Instead, cover the pan tightly before the second rise and place it in the freezer for up to a week.
- Baking from Frozen: When you’re ready to bake, allow the rolls to come to room temperature, let them perform the second rise, and then bake as directed.
By following these tips, you can enjoy your blueberry sourdough sweet rolls at their best!
