Description
Delight in these homemade Sourdough Blueberry Cinnamon Rolls featuring a tender, tangy sourdough dough filled with a sweet cinnamon sugar mixture and fresh blueberry filling. Topped with a luscious cream cheese and blueberry frosting, these rolls are perfect for breakfast or brunch and offer a beautiful twist on classic cinnamon rolls with a fruity infusion and the unique flavor of sourdough.
Ingredients
Dough Ingredients
- 8 tablespoons unsalted butter
- ¼ cup brown sugar
- 1¼ cup milk (or non-dairy milk of choice)
- ¼ oz dry active yeast
- 1½ teaspoon salt
- 1 tablespoon vanilla bean paste
- ⅔ cup sourdough starter (discard)
- 4 cups all purpose flour
Blueberry Filling
- 12 oz blueberries (fresh or frozen)
- ¼ cup sugar
- 1 tablespoon lemon juice or water
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Roll Filling
- 4 tablespoons butter
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Blueberry Cream Cheese Frosting
- 4 tablespoons unsalted butter (at room temperature)
- 4 oz cream cheese (at room temperature)
- 1½ cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1½ tablespoon reserved blueberry filling
Instructions
- Make the Dough: In a small saucepan, melt the butter over medium heat, stirring frequently until melted. Remove from heat, add milk, and allow the mixture to cool to about 100-110℉. Add brown sugar, salt, vanilla bean paste, and yeast; stir until combined. In a stand mixer bowl, combine this mixture with the sourdough starter and flour. Using the dough hook, knead for 8-10 minutes until smooth. Cover and let rest for 1 hour to proof.
- Make the Blueberry Filling: While dough proofs, combine blueberries, lemon juice, and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5-10 minutes until slightly thickened. Stir in cornstarch slurry and cook until fully combined. Remove from heat and cool completely.
- Roll Out the Dough: Melt 4 tablespoons butter in the microwave. Combine brown sugar and cinnamon in a small bowl. On a floured surface, roll dough into a 13×21 inch rectangle. Brush melted butter over the dough. Sprinkle cinnamon sugar evenly over the surface. Spread blueberry filling over cinnamon sugar, reserving 1½ tablespoons for frosting.
- Shape the Rolls: Starting from the long edge closest to you, roll the dough tightly into a cylinder. Use unflavored dental floss or a sharp knife to cut the roll into 12 equal pieces. Arrange rolls in a 9×13 inch pan spaced evenly, placing end rolls upside down with cut side up. Cover with plastic wrap and let rest for 1 hour at room temperature until light, fluffy, and touching.
- Bake the Rolls: Preheat oven to 350℉ about 15 minutes before proofing ends. Bake rolls for 30-35 minutes or until the internal temperature reaches 190℉ and the tops are golden brown. Remove from oven and let cool slightly in the pan.
- Make the Icing: Using a stand or hand mixer, beat softened butter and cream cheese together until light and fluffy. Add reserved blueberry filling, vanilla bean paste, and powdered sugar. Beat until fully combined and fluffy.
- Finish and Serve: Spread blueberry cream cheese frosting over the warm rolls and serve immediately for the best taste and texture.
Notes
- Ensure milk mixture is cooled to 100-110℉ before adding yeast to avoid killing the yeast.
- You can use fresh or frozen blueberries for the filling; if frozen, do not thaw before cooking.
- For cutting rolls, dental floss works well to avoid squishing the dough.
- The internal temperature of 190℉ ensures the rolls are fully baked but still soft.
- Reserve a portion of blueberry filling for the frosting to enhance flavor and color.
- Allow rolls to cool slightly before icing to prevent frosting from melting completely.
- These rolls can be stored covered at room temperature for up to 2 days or frozen for longer storage.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
