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
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Blueberry Sourdough Sweet Rolls
Equipment
- Bowl
- Baking Dish
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup active sourdough starter
- 1/2 cup water
- 2 tbs honey
- 1/4 cup butter melted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Blueberry Filling
- 2 tbs butter
- 1 cup blueberries up to 1.5 cups
- 2 tsp cornstarch
- 1/3 cup brown sugar lightly packed
Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbs milk or water – more or less depending on thickness
Instructions
- Four to twelve hours before starting the dough, feed your starter so it is nice and active (bubbly).
- 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.
- Preheat oven to 375 degrees.
- In a saucepan, add butter and blueberries over medium heat and cook the blueberries down.
- 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.
- Sprinkle the dough with salt, baking soda, and baking powder and knead together until well combined.
- Knead dough together to make sure all the ingredients are incorporated well.
- Flour a clean surface and roll out the dough until its about 1/4-1/2 inch thick rectangle.
- 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.
- Bake for 20-25 minutes until the rolls start to turn golden. Allow rolls to cool.
Make The Frosting
- 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.
Notes
- 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.
- Add a 1/2 tablespoon of cinnamon to make these blueberry cinnamon rolls.
What an amazing rolls Amy…..and it looks soo good & more delicious, its perfect for beautiful & healthy breakfast…Thanks for sharing……!
These are currently in the oven baking, so I haven’t tried them yet. I did want to point out, in the instructions when mixing the dough you left out adding the water. I must have had too much blueberry sauce as rolling it up just pushed it out so I had a bunch of sauce at the end of my roll.
These are AMAZING! I’m making them for the second time right now. Now we wonder why anyone would want a cinnamon roll, when they could have a blueberry roll, and sourdough to top it off! I’ve been cooking with sourdough for years, and your sourdough recipes are my favorites I’ve cone across. Thank you so much!
I’m so glad you enjoyed them Julie! Thank you for rating. I also use the roll dough to make cinnamon rolls and pumpkin rolls. So yummy!
So incredibly delicious!! Tried these for the first time yesterday and they were a huge hit! I didn’t measure the blueberries – you know, just guestimated 😉 and it resulted in too much blueberry goodness, and it was a mess rolling it up. However, the overall turnout was amazing with great taste! My family and friends raved about it! So we’re trying it again tonight with raspberry!! Already added this to my recipe binder for much more future use! 🙂 Thank you!
Delicious!!
So glad you enjoyed them!
This looks so good! Can I make with other kinds of fruit filling?
Yes! I have a raspberry version coming out soon. You can swap out the blueberry filling for about 1/3-1/2 cup of jam.
Thanks for sharing! Does it keep long?
They will keep a few days in an air-tight container. I usually store in the fridge and pop them in the oven for a few minutes to warm up before eating.
Can this be done with all gluten free flour and gluten free starter?
I’ve never done it, So maybe. It may need some changes though to make it work.
These were the best blueberry sweet rolls ever! Literally the best sourdough recipe I’ve made so far. Thank you!
Oh my gosh! What a wonderful compliment!!! Thank you so much. So happy you enjoyed them.
This looks so good! Can I make with other kinds of fruit?
Thanks for sharing! What a fun weekend breakfast for the family!
Looks delicious. How do I fermentbthe dough? At room temperature or in the refrigerator?
Room temperature!
Gosh these look so good. Would like to make these without the icing because that’s more sugar than we can handle (my husband would say otherwise). Would you recommend against doing this? I don’t want to waste time and money if it’s a no go.
You can totally make them without the frosting. Not as sweet, but still delicious.
I’m super excited to try these. I have had this open on my phone for a really long time. I didn’t look this recipe over good enough the first time and that’s why I’ve hesitated to start this recipe I assumed I’d have to figure out how it wold react to a longer ferment. I’m so happy you suggest a longer ferment in your recipe!! I’m hoping to find more recipes with longer ferments on your site. I’ve had a starter for a year and make something 1-2 times a month. I usually only make “fun” foods with them as long as I can ferment them long enough without ruining them. I’ll report back when I make these
We have to long ferment for digesting so I love being able to add that into the recipes! Have fun baking with sourdough!
I found this recipe on Pinterest the other day and made up a batch. Since we boil our own maple syrup I swapped that for the honey. I will definitely be making these again!
So glad you enjoyed it! And boiling your own maple syrup sounds amazing! That is on my list of things to do one day.
These look absolutely wonderful! Can I double check – you don’t actually let them rise again BEFORE baking? Just roll out the dough, fill and bake? Would love to try these.
Nope. The baking soda and baking powder foes the work.
This look so good! Can I make with other kinds of berries for a different flavor?
Thanks for sharing! Is this recipe good without the filling too?
I’ve been wanting to make these for awhile now and just mixed the dough. I got carried away adding ingredients and not reading the instructions. I added the baking soda and baking powder right away before the bulk proof. Do you think this will be a problem? Thanks!
I would think they won’t rise as well during baking if the baking soda and powder were added to soon.
So good! Curious for the next time I make them, can they be made ahead and stored in the freezer or fridge before baking?
I would think that would work just fine! Glad you liked them!
This dough was easy and GORGEOUS. I thickened up some jam that didn’t set well because I was out of berries. If anyone is on the fence about this recipe, please just try it! You can use any filling you like. Again, it was so easy and the result was delicious taste and wonderful texture. I will definitely add this to my repertoire.
Wow!! Thank you for such a kind review.