Blueberry Sourdough Sweet Rolls

Fluffy, buttery, blueberry sourdough sweet rolls are a sweet and tangy dough baked with a blueberry, brown sugar sauce for a delightful breakfast treat.

I’m on a blueberry roll. See what I did there?

But when you have a ton of blueberries, you need to find ways to use them up, like in muffins, cookies, pie, lemon bars, and more.

But my-oh-my, are these good! They are sweet, but not too sweet! Most breakfast rolls are just too sweet, but these are very balanced and satisfying.

And if you want them to be a little sweeter, just add some more glaze.

My daughter was thoroughly impressed with this recipe. If you are new here, I have a just-turned-5-year-old who is my biggest critic in the best way possible.

With each of my recipes, she will tell me what she likes, the flavors she tastes, and what changes I should make. She’s the best.

This recipe for sourdough blueberry rolls got her approval the first time.

Who could blame her. They are tangy sweet and full of blueberry goodness. They make the perfect extra special treat for holidays, birthdays, and Saturdays.

Tips:

• To make even-sized rolls, cut the log in half, then those rolls in half, and then in half again.
• If you are new to sourdough, make sure to check out my quick and easy sourdough starter recipe. Sourdough baking doesn’t have to be difficult, and this recipe is one that is pretty darn simple.
• While this recipe includes blueberries, you may be able to use other fruits like blackberries, raspberries, and maybe even cherries.
• Add a 1/2 tablespoon of cinnamon to make these blueberry cinnamon rolls.

Can these be made vegan?

Sure. You could swap the butter for margarine (not recommended, as margarine isn’t very healthy) or possibly coconut oil. Swap honey for maple syrup. I’ve personally not tried these, but they are typically great substitutes. Let me know what you find out!

For the icing, just use water or dairy-free milk in place of regular milk.

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Tools you may need:

Large bowl and medium bowl

Dry and liquid measuring cups and spoons

Baking dish (like this one) or cast iron skillet

Sauce pan

Knife or bench scraper

How To Make Sourdough Blueberry Sweet Rolls

This recipe is really easy and makes brunch easy, too. After the fermentation, there is no extra rise time. Roll out the dough, add the blueberry filling, and bake.

Feed your starter:

Four to twelve hours before starting the dough, feed your starter so it is nice and active (bubbly). I usually ferment my dough for 24 hours, so I feed my starter right before going to bed and start the dough the next morning.

Make the dough:

In a large bowl, mix together flour, honey, melted butter, water, and sourdough starter. It will be pretty firm.

Cover and allow to ferment for 12-24 hours for the most benefit from the sourdough.

The next day, start the blueberry filling:

Preheat oven to 375 degrees.

In a saucepan, add butter and blueberries over medium heat and cook the blueberries down. I like to smash the blueberries to help them along.

Once cooked down a bit, sprinkle with corn starch and stir.

Turn off heat and allow to cool for a bit.

Stir in brown sugar and set aside.

Finish the sweet roll dough:

Uncover the dough, sprinkle with salt, baking soda, and baking powder.

Knead dough together to make sure all the ingredients are incorporated well. This usually takes about three to five minutes by hand.

Flour a clean surface (countertop, cutting board, etc.). You can use all-purpose, einkorn, or gluten-free one to one flour. Since our family cannot tolerate unfermented gluten grains, I usually flour surfaces with gluten-free flour.

Place dough on the floured surface and roll out into an even rectangle that is about 1/4 to 1/2 inch thick.

Spread blueberry filling over dough and roll:

Spread the blueberry filling over the dough, leaving about 1/4 inch of space from the ends.

Starting from one side, roll up the dough as tightly as you can. Pinch the ends of the dough to the roll.

Slice using knife, bench scraper, or even unflavored dental floss.

Place in a greased baking dish or cast iron skillet.

Place in oven and bake for 20-25 minutes until the rolls start to turn golden.

Allow sourdough sweet rolls to cool.

Make the icing:

In a medium bowl, mix together milk, vanilla, and powdered sugar until smooth.

Allow the blueberry rolls to cool for a bit, then drizzle icing. Serve.

Find More Sourdough Recipes:

• Sourdough Blueberry Muffins
• The Best Sourdough Biscuits
• Banana Bread
• Chocolate Chip Cookies
• Skillet Bread With Herbs

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