Blueberry Sourdough Sweet Rolls
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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.
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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
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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.
I made them and they are delicious!! The only thing I would change is adding the vanilla flavoring to the icing – it turned it dingy!! I love another comment where she used cream cheese icing!! Definitely will be making them again!!
Glad you enjoyed them! Cream cheese frosting would be amazing on these!
I’ve made these once already and they were amazing. The filling was very runny while rolling though, sh it was extremely messy. Can frozen fruit be used, or should it be fresh?
Woo hoo! That is amazing. You could use frozen fruit, but you may consider either using less blueberries or simmer for longer to make the sauce thicker. I think the blueberry sauce will be extra runny with frozen fruit.
Thanks so much for the yummy recipe!
I sure wish the measurements were in grams though. I carefully measured out 2 cups flour and weighed it and it was 295 gms. After some Google searching I found that a cup should weigh 120gms, thus 2 cups should weigh 240gms. So doing cups was a significant amount of extra flour!! If anyone has other thoughts, please do tell!!
I’m making my second batch by grams to see if there’s a difference.
Again, Thanks!
I know I totally should! I will try to update it with grams. Glad you enjoyed the recipe.
Hi! Great recipe! I wish I could share a picture of mine. I used your dough recipe but for filling, I brushed the dough with butter, covered it with brown sugar and a cup of frozen blueberries. I heated my cast-iron skillet while preheating oven and then melted some butter in bottom before adding my rolls. I did not add icing just because they were plenty sweet for me. Thank you for sharing your recipe. I will make these again and probably with many variations!
That sounds amazing Lee. Thanks for sharing!
have you ever tried using maple syrup or honey instead of the sugar inside the rolls? I currently can’t have traditional sugar but these look absolutely lovely!
I have not. It may make the filling too wet. You could try simmering it longer to thicken it up though.
I’m pretty new to sourdough baking. Could I leave out the baking powder and leave to second rise overnight?
I do not think it will rise enough because it is not kneaded. The kneading creates the gluten strands needed to rise.
I have made these 4 times now and every time they turn out delicious. I need to mention that only 2 of the times was the recipe followed correctly. One time I forgot the baking soda/baking powder step (they were still delicious just a bit dense) and this last time I mixed the baking powder & baking soda in with the other dry ingredients on accident. I was worried that something crazy would happen while the dough was bulk fermenting but it worked out. There was less rise in the oven than when the recipe was followed correctly but more rise than when the baking powder and baking soda was accidentally omitted.
Ha! I’m glad they are so flexible and still tasty!
Made these Sunday and they were so good!
So glad you enjoyed them!!
Could you use discard with yeast instead of active starter? And if so, should I let it double in size?
-Sorry, super new to baking.
You could use discard without any yeast. This is because the baking soda and baking powder give the dough rise rather than the yeast in the sourdough. The dough won’t double in size during the overnight ferment. Sorry for the late reply, I somehow missed it.
I tried this and my dough came out very sticky… is this probably due to overfermenting? For the step that requires leaving it out for 12-24 hours, should that rather be just until it doubles in size or so? In spite of my issues, the taste still came out great!! Just more of a cobbler than a roll form lol.
It could also be many things, how hydrated your starter is verses mine, humidity in the air, etc. This recipe actually doesn’t usually double in size since it is not kneaded. I’m glad it still turned out great and tasted yummy!
love this blueberry twist.
OH MY…. I made these with a cup of blueberries and ~1/2 cup raspberries and I already ate 2 while they were still warm. Absolutely love them! Never dawned on me to use baking soda and powder and skip the second rise, Genius!!!
Thanks for sharing !
Having company over this weekend. I need to make these for brunch.
Thank you Amy! These taste AMAZING!!! We just got done inhaling a whole batch! I also LOVE how you include pictures, even when printing the recipe! Greatly appreciated!
I have a couple of questions/suggestions:
1. How did your rolls not get that green tinge from the blueberries?
2. The servings says 10 rolls but you cut them into eighths. Which one would you recommend cutting these into?
3. Have you tried freezing them? At what point would you put them in the freezer?
4. What size baking dish would you use? I think a 9×13 dish would be too big, right?
5. It would be super awesome if you could mention in step two that it should ferment “at room temp” or “on the counter.” I guess when I saw that it was for 12-24 hours I assumed (which I know is a terrible thing to do!) it needed to be refrigerated. That made it a bugger when I went to bake the next day.
6. I think I figured it out, but for those of us who are fairly inexperienced bakers, it would be nice on step 11 if you could just mention which way you are rolling from: the short side or the long side (or even just a picture of your hands getting ready to roll). On a similar note, approx. how long should it take the blueberries to cook down? 2 minutes? 5 minutes? 10 minutes?
Hi Stephanie! I’m so glad you enjoyed them and thank you for the feedback!
1. I’ve never had that issue.
2. I ended up liking cutting into 10 rolls rather than 8.
3. I have not frozen them. They go to fast. If I were to though, I would freeze them after baking, but before adding the icing.
4. This is going to sound terrible, but I’m 99% sure I used a 9×13 but my dish in the picture broke.
5. That will get changed ASAP!
Do you not need a second rise before baking?
Nope. It uses the baking soda and baking powder for the rise.
Do I allow to ferment on the counter or in the fridge?
On the counter. Fridge could work too, it will take longer and may be hard to roll out.
This was a huge hit first time making!
Yay! Wonderful.
Thanks for sharing! How far ahead of time can I make it?
This looks so good! Can I use another kind of fruit?
I made these with cream cheese frosting and they were yummers!
That sounds delicious!
Do you have the measurements for sourdough and flour in grams?
No I don’t. I’m sorry. I need to work on adding those.
I need this too
Can I make these in a glass baking dish?
Yes!