Description
These Blueberry Sourdough Sweet Rolls combine the tangy depth of sourdough with the sweet burst of fresh blueberries to elevate your mornings. Soft, fluffy bread enriched with butter and layered with a luscious blueberry filling is finished with a creamy cream cheese frosting, making these rolls a perfect treat for breakfast or brunch.
Ingredients
Scale
Dough Ingredients
- 200 g Whole milk (helps create a tender texture)
- 100 g Active sourdough starter (ensure it’s bubbly)
- 70 g Cane sugar (adds sweetness to balance the tang)
- 1 large Egg (room temperature for better emulsification)
- 430 g Bread flour (provides structure for fluffy rolls)
- 5 g Sea salt (enhances flavor and strengthens proteins)
- 8 tbsp Unsalted butter (room temperature for richness)
Filling Ingredients
- 1/2 cup Cane sugar (sweetens the filling)
- 1 1/2 cups Blueberries (fresh or frozen)
- 2 tbsp Cornstarch (thickens the mixture)
Frosting Ingredients
- 2 oz Cream cheese (softened for tangy richness)
- 3 tbsp Unsalted butter (room temperature for smooth frosting)
- 1 cup Powdered sugar (sweetens the frosting)
- 1 tbsp Whole milk (adjusts the frosting consistency)
Instructions
- Prepare the dough base: Whisk together the active sourdough starter and whole milk in a large mixing bowl until dissolved. Add in the cane sugar and the room temperature egg, whisking well to combine.
- Incorporate dry ingredients: Sift the bread flour and sea salt into the bowl with the wet mixture. Stir until a shaggy dough begins to form. Add the softened unsalted butter and mix thoroughly until the dough comes together.
- Initial dough rest: Cover the dough with a damp cloth and let it rest for 20 minutes to allow the flour to hydrate and gluten to start developing.
- Knead the dough: Using a mixer with a dough hook, knead at medium speed for about 12 minutes until the dough is smooth and elastic.
- First fermentation: Cover the dough and let it ferment at room temperature for 8 to 9 hours, or until it has doubled in size, showing good rise and aeration from the sourdough starter.
- Prepare blueberry filling: In a saucepan over medium heat, combine the blueberries, cane sugar, and cornstarch. Stir continuously until the mixture comes to a gentle bubble and thickens. Remove from heat and allow to cool completely.
- Shape the dough: Lightly dust your work surface with flour. Roll the fermented dough into a 12 by 15-inch rectangle.
- Assemble the rolls: Evenly spread the cooled blueberry filling over the dough, leaving about a 1-inch margin along one edge. Starting from the margin edge, roll the dough tightly into a log shape to encase the filling.
- Cut the rolls: Moisten the margin edge with a little water to help seal the roll tightly. Using a sharp knife, cut the log into 10 equal rolls.
- Second rise: Arrange the rolls in a greased 9 by 13-inch baking pan. Cover and let the rolls rise for about 2 hours until puffy and nearly doubled in size.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through.
- Make the frosting: While the rolls bake, whisk together softened cream cheese, unsalted butter, powdered sugar, and whole milk until smooth and creamy to make the frosting.
- Finish and serve: Once the rolls are baked, allow them to cool for 15 minutes. Drizzle the cream cheese frosting generously over the warm rolls before serving.
Notes
- Ensure your sourdough starter is active and bubbly for proper fermentation and rise.
- Use fresh or frozen blueberries but thaw and drain any excess liquid for best results in the filling.
- Room temperature eggs and butter will incorporate better into the dough creating a more tender texture.
- If your kitchen is cool, extend fermentation times slightly until the dough doubles in size.
- For an extra blueberry burst, sprinkle some fresh blueberries on top before baking.
- Store any leftover rolls in an airtight container; they reheat well in a warm oven or microwave.
- Frost the rolls while still slightly warm—not hot—to help the frosting spread more easily.
