Sourdough Blueberry Sweet Rolls

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Introduction
Imagine biting into soft, pillowy Sourdough Blueberry Sweet Rolls, bursting with juicy blueberries and a hint of cinnamon, all wrapped in a tender sourdough dough. These sweet rolls combine the tangy depth of fermented dough with the sweetness of fresh fruit, creating a flavor harmony that feels both comforting and indulgent. Perfect for weekend breakfasts or brunch gatherings, this recipe is surprisingly simple yet deeply satisfying. You’ll learn how to make light, fluffy rolls, layer them with blueberries, and achieve a golden, glossy finish that’s irresistible.

Why You’ll Love This Recipe

Sourdough Blueberry Sweet Rolls stand out for their unique texture contrast. The slight tang from the sourdough starter balances the natural sweetness of fresh blueberries, while the soft, airy dough melts in your mouth. The gentle chewiness paired with the burst of juicy fruit makes every bite a delightful experience. Unlike traditional sweet rolls, these have a richer, more complex flavor due to the fermentation process. They are also versatile, perfect for breakfast, brunch, or even a cozy dessert. The aroma of baking blueberries and sweet dough fills your kitchen, creating an inviting, homey atmosphere that makes sharing these rolls even more enjoyable.

Ingredients

1 cup (240 ml) active sourdough starter, bubbly and mature
½ cup (120 ml) whole milk, warm
¼ cup (50 g) granulated sugar
¼ cup (56 g) unsalted butter, melted
1 large egg
3 cups (360 g) all-purpose flour
½ tsp salt
1 tsp cinnamon (optional, for extra warmth)
1 ½ cups (225 g) fresh or frozen blueberries
2 tbsp sugar, for sprinkling over blueberries
1 tsp lemon zest (optional, enhances blueberry flavor)
¼ cup (60 ml) glaze or icing sugar mixed with a splash of milk

Pro Tips

Use an active sourdough starter: Make sure your starter is bubbly and recently fed; this ensures the dough rises properly and develops a rich flavor.
Avoid overfilling: Place blueberries evenly without overloading the dough to prevent leaks during baking.
Proper proofing: Allow the rolls to proof until slightly puffy but not overproofed; this ensures a light, fluffy interior without collapsing during baking.

Instructions

Step 1: Prepare the Dough
In a large mixing bowl, combine warm milk, active sourdough starter, melted butter, sugar, and the egg. Stir until smooth. Gradually add flour, salt, and cinnamon, kneading until a soft, slightly sticky dough forms. Knead for 8–10 minutes by hand or 5 minutes using a stand mixer with a dough hook.

Step 2: First Rise
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and allow it to rise at room temperature for 4–6 hours, or until it has doubled in size.

Step 3: Roll Out the Dough
On a lightly floured surface, roll the dough into a rectangle about 12 x 16 inches. Brush lightly with melted butter.

Step 4: Add Blueberries
Scatter blueberries evenly over the dough, sprinkle with sugar and optional lemon zest. Be gentle to avoid crushing the fruit.

Step 5: Shape the Rolls
Starting from one long edge, roll the dough tightly into a log. Slice into 10–12 equal rolls using a sharp knife or dental floss. Place rolls in a greased baking dish, leaving a little space between them.

Step 6: Second Rise
Cover the rolls and allow them to proof for 1–2 hours, until slightly puffy. Preheat your oven to 375°F (190°C) during this time.

Step 7: Bake
Bake rolls for 25–30 minutes or until golden brown. Remove from the oven and let them cool slightly.

Step 8: Glaze
Drizzle with a simple milk glaze or icing sugar mixture. Serve warm for the best texture and flavor.

Variations

Vegan Version: Replace butter with coconut oil and use a flax egg (1 tbsp flaxseed + 3 tbsp water).
Nutty Blueberry Rolls: Sprinkle chopped walnuts or pecans along with blueberries for added crunch.
Chocolate-Blueberry Twist: Add mini chocolate chips with the blueberries for a dessert-like indulgence.

Storage/Serving

Store leftover Sourdough Blueberry Sweet Rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed rolls individually, then thaw and warm in the oven before serving. Serve warm with butter, a drizzle of cream cheese frosting, or a cup of hot coffee for a perfect breakfast or brunch treat. These rolls also pair beautifully with homemade lemon curd or a dollop of Greek yogurt.

FAQs

Q1: Can I use frozen blueberries?
Yes, just thaw and drain them first to prevent excess moisture in the dough.

Q2: How long do these rolls stay fresh?
At room temperature, they last 2–3 days. Refrigerate for up to a week.

Q3: Can I make the dough ahead of time?
Yes, prepare and refrigerate overnight, then roll, fill, and bake in the morning.

Q4: How do I prevent soggy bottoms?
Use a greased or parchment-lined baking dish and avoid overfilling with fruit.

Q5: Can I double the recipe?
Absolutely, just make sure your bowl and baking pans can accommodate the extra dough.

Conclusion

This Sourdough Blueberry Sweet Rolls recipe is comfort food at its finest — tangy sourdough and juicy blueberries create the perfect sweet-and-tangy combination that feels both indulgent and wholesome. It’s the kind of dish that elevates breakfast or brunch gatherings, impresses friends and family, and fills your home with irresistible aromas. Every bite is soft, flavorful, and utterly satisfying.