Blueberry Lemon Sourdough Sweet Rolls

These blueberry lemon sourdough sweet rolls are soft and pillowy, made with fresh lemon and blueberries. A delicious twist on sourdough cinnamon rolls!

Sourdough Blueberry Lemon Sweet Rolls
Sourdough Blueberry Lemon Sweet Rolls

why you’ll love these blueberry lemon sourdough sweet rolls

These blueberry lemon sourdough sweet rolls are as delicious as they are beautiful! Indulgent, tangy sourdough, bursting blueberries, and zesty lemon are the stars of this culinary creation. Elevating the beloved classic of sweet rolls to new heights, these decadent treats are a testament to the versatility of homemade baking. These soft, pillowy rolls infused with the vibrant essence of blueberries and lemon zest will be the highlight of your breakfast table!

Sourdough Blueberry Lemon Sweet Rolls

Ingredients you’ll need to make these sweet rolls

ingredients for sourdough blueberry lemon sweet rolls

for the dough

  • 1- 1/2 Cups Milk
  • 1 stick butter
  • 1/2 Cup Sugar
  • 1 large egg
  • 1 Cup Active Sourdough Starter
  • 4 – 4 1/2 Cups All Purpose Flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Tbsp Kosher Salt
Blueberry filling ingredients

for the filling

  • 3 Cups wild frozen blueberries (regular frozen blueberries are okay)
  • 1/2 Cup Table sugar
  • 1/4 Cup light brown sugar
  • 1- 1/2 Tbsp corn starch
  • juice from one lemon (about 1/4 cup)
  • zest from one lemon (about 1 Tbsp)

for the icing

  • 1/2 stick butter
  • 3 Tbsp Cream Cheese
  • 1/4 Cup blueberry filling
  • 1 Tbsp lemon juice
  • 1- 1/2 Cup powdered sugar
  • 2 Tbsp whipping cream
Sourdough Blueberry Lemon Sweet Rolls
Sourdough Blueberry Lemon Sweet Rolls

TO make these sourdough blueberry lemon sweet rolls

NOTE: You need a very active starter for this recipe, so be sure to feed it the night before or early morning before you bake so that it is at peak activity when you are ready to mix the dough together! You can find my baking schedule at the bottom of this post.

Step 1: Scald the milk

In a medium sauce pan, heat the milk and butter over medium heat. You want it to come near boiling but remove it from the heat once you see bubbles around the edges. Then add in the sugar and stir it to dissolve. Then, let the milk cool down to slightly warmer than room temperature. You can transfer it to a bowl and cover it with a tea towel and place it in the fridge for 5-10 minutes to achieve this more quickly. Just don’t forget about it and check it frequently.

scalding milk for rolls
adding butter to scalded milk
adding sugar to scalded milk

Step 2: Mix together the dry ingredients

While the milk is cooling, in a separate bowl, mix together the flour, soda, powder, and salt. Sift with a whisk to make sure it is well incorporated.

baking soda added to four
baking powder added to flour
salt added to flour

Step 3: Mix together the dough

Once the milk has cooled, add it to the bowl of your stand mixer and then add in the egg (not pictured) and the VERY active sourdough starter. Using the dough hook on your mixer, turn the mixer on low and incorporate the egg and starter. Once it is mixed in well, begin slowly adding in the dry flour mixture a little bit at a time. Mix until the dough comes together to form a tacky but not sticky ball. If the dough sticks to your finger when you touch it, add a few more TBSP of flour and mix again.

adding a cup of starter to cooled scalded milk
add the flour

Step 4: Bulk fermentation

Grease a bowl with a few TBSP of olive oil or butter and place the ball of prepared dough into the bowl, turning it a few times to coat it. Then, cover the dough tightly with plastic wrap, pressing it down to seal it to the dough. Leave the dough on the counter for four hours and then transfer it to the fridge to continue to ferment overnight.

grease the bowl
dough ball
ball of dough

Step 5: Make the filling

Note: Reserve 1 Tbsp of Lemon juice & zest for the icing and topping.

Add the blueberries, sugars, cornstarch, lemon juice and lemon zest from one lemon to a pan over medium- low heat. Heat until the blueberries release juices and come to a boil. Reduce the heat to low and simmer for ten minutes, stirring frequently until the filling reduces and the juices thicken. Remove from the heat and add in the vanilla extract. Then, place the filling to the side to cool and begin rolling out the dough.

adding sugar to blueberries
adding brown sugar to blueberry filling
cornstarch added to blueberry filling
zest lemon into blueberry filling
blueberry lemon filling
blueberry lemon filling
blueberry lemon filling

Step 6: Roll out the dough

Remove the dough from the fridge and lightly sprinkle a clean work surface with flour. Turn the dough out onto the work surface and begin rolling out the dough. If the dough sticks you can add a bit more flour OR you can place a piece of parchment paper under the dough and then resume rolling it out. The dough should be about 1/4 inch in thickness.

turned out dough
cinnamon roll dough rolled out
cinnamon roll dough rolled out

step 7: Spread filling and shape the rolls

Once your dough is rolled out, prepare two 9 inch baking pans or one 9 X 13 baking dish by greasing the bottoms and sides with butter.

greased baking pans

Measure out 1/4 cup of the blueberry filling to reserve for the icing. Then, spread the remaining blueberry lemon filling over the rolled dough and leave 1/4 inch border around the edges. Begin rolling the dough tightly away from you and when you get to the end, pull the edge of the dough up and press lightly into the roll to seal the dough.

adding blueberry filling to rolls
blueberry lemon filling
rolled dough

Slice the dough into 1- 1/2 to 2 inch long rolls and place them face up in the prepared pan, leaving a little bit of space between the rolls so that they have room to rise. This should make 16 large rolls.

Step 8: Allow the shaped rolls to rise

Place the pan of shaped, prepared rolls someplace warm for their final rise. Let them rise for 1 hour or until they have doubled in size. Preheat your oven to 375 degrees.

prepared rolls
prepared blueberry lemon rolls

step 9: Bake the risen rolls & make the icing

Once the rolls have risen they should be have rounded edges and be puffy and slightly spread out in the pan. Place the risen rolls into the preheated oven on the center rack and bake at 375 degrees for 26 minutes or until the rolls are lightly golden brown.

sourdough blueberry lemon rolls after final rise
sourdough blueberry lemon rolls after final rise
sourdough blueberry lemon rolls after final rise
baked blueberry cinnamon rolls
baked blueberry cinnamon rolls

to make the Bluberry lemon cream cheese icing

Mix together the powdered sugar, melted butter, lemon, cream and blueberry filling in a small bowl and whisk vigorously until it is all incorporated. If too thick, add 1 tsp more cream at a time until it is spreadable. If too thin, add a few more Tbsp of powdered sugar.

Step 10: Turn the rolls out of the pan and ice

Allow the rolls to cool for 5 to 10 minutes in the pan, then, carefully run a knife or icing spatula around the edges of the pan to separate the rolls. Gently turn the pan over to remove the rolls from the pan. Place them on a Plate or serving dish and allow them to continue cooling.

baked blueberry cinnamon rolls

Once they are mostly cooled but still just slightly warm, spread the icing over the tops. The icing will melt just slightly and perfectly coat the rolls!

cinnamon roll icing
lemon zest on rolls

baking schedule for sourdough blueberry lemon sweet rolls

Note: Because each sourdough starter is different due to hydration, temperature, and flour, my timing may not be exactly like yours. This is just a basic approximation and what works for me.

6 am: Feed starter

9:30 am: Scald Milk, butter, sugar. Let cool.

10 am: Mix up dough using active sourdough starter, let dough rise on counter 4 hours

2:00 pm: refrigerate dough for long overnight ferment

Next day:

6 am: Prepare the filling

6:30 am: Roll out dough, fill & shape rolls, let rolls rise.

7:30 am: Bake the rolls

8:30 am: Ice and serve warm rolls

Sourdough Blueberry Lemon Sweet Rolls
Sourdough Blueberry Lemon Sweet Rolls
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Sourdough Blueberry Lemon Sweet Rolls

Sourdough Blueberry Lemon Sweet Rolls

Callie Morgan
These blueberry lemon sourdough sweet rolls are soft and pillowy, made with fresh lemon and blueberries. A delicious twist on sourdough cinnamon rolls!
Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 12 hours
Total Time 12 hours 42 minutes
Course Bread, Breakfast
Cuisine American
Servings 16 rolls

Ingredients
  

  • 1- 1/2 Cups Milk
  • 1 stick butter
  • 1/2 Cup Sugar
  • 1 large egg
  • 1 Cup Active Sourdough Starter
  • 4 – 4 1/2 Cups All Purpose Flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Tbsp Kosher Salt

Blueberry Lemon Filling

  • 3 Cups Wild frozen blueberries
  • 1/2 Cup Table Sugar
  • 1/4 Cup Brown Sugar
  • 1-1/2 Tbsp Cornstarch
  • 1 Tbsp Lemon Zest
  • 1/4 Cup Lemon Juice
  • 2 tsp Vanilla

Blueberry Lemon Cream Cheese Icing

  • 1/2 stick butter melted
  • 3 Tbsp Cream Cheese room temperature
  • 1/4 cup blueberry lemon filling
  • 2 Tbsp heavy cream
  • 1 Tbsp Lemon Juice
  • 1 1/2 Cup Powdered sugar
  • 1 tsp zest for sprinkling on top of rolls

Instructions
 

  • In a medium sauce pan, heat the milk and butter over medium heat. You want it to come near boiling but remove it from the heat once you see bubbles around the edges. Then add in the sugar and stir it to dissolve. Then, let the milk cool down to slightly warmer than room temperature. You can transfer it to a bowl and cover it with a tea towel and place it in the fridge for 5-10 minutes to achieve this more quickly. Just don't forget about it and check it frequently.
    1- 1/2 Cups Milk, 1 stick butter, 1/2 Cup Sugar
  • While the milk is cooling, in a separate bowl, mix together the flour, soda, powder, and salt. Sift with a whisk to make sure it is well incorporated.
    4 – 4 1/2 Cups All Purpose Flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 Tbsp Kosher Salt
  • Once the milk has cooled, add it to the bowl of your stand mixer and then add in the egg (not pictured) and the VERY active sourdough starter. Using the dough hook on your mixer, turn the mixer on low and incorporate the egg and starter. Once it is mixed in well, begin slowly adding in the dry flour mixture a little bit at a time.
    1 large egg, 1 Cup Active Sourdough Starter
  • Mix until the dough comes together to form a tacky but not sticky ball. If the dough sticks to your finger when you touch it, add a few more TBSP of flour and mix again.
  • Grease a bowl with a few TBSP of olive oil or butter and place the ball of prepared dough into the bowl, turning it a few times to coat it. Then, cover the dough tightly with plastic wrap, pressing it down to seal it to the dough. Leave the dough on the counter for four hours and then transfer it to the fridge to continue to ferment overnight.
  • Remove the dough from the fridge and lightly sprinkle a clean work surface with flour. Turn the dough out onto the work surface and begin rolling out the dough. If the dough sticks you can add a bit more flour OR you can place a piece of parchment paper under the dough and then resume rolling it out. The dough should be about 1/4 inch in thickness.
  • Once your dough is rolled out, prepare two 9 inch baking pans or one 9 X 13 baking dish by greasing the bottoms and sides with butter.
  • Measure out 1/4 cup of the filling to reserve for the icing, then spread the remaining blueberry lemon filling over the rolled dough and leave 1/4 inch border around the edges. Begin rolling the dough tightly away from you and when you get to the end, pull the edge of the dough up and press lightly into the roll to seal the dough.
  • Slice the dough into 1- 1/2 to 2 inch long rolls and place them face up in the prepared pan, leaving a little bit of space between the rolls so that they have room to rise.
  • Place the pan of shaped, prepared rolls somewhere warm for their final rise. Let them rise for 1 hour or until they have doubled in size. Preheat your oven to 375 degrees.
  • Once the rolls have risen they should be have rounded edges and be puffy and slightly spread out in the pan. Place the risen rolls into the preheated oven on the center rack and bake at 375 degrees for 26 minutes or until the rolls are golden brown.
  • Allow the rolls to cool for 5 to 10 minutes in the pan, then, carefully run a knife or icing spatula around the edges of the pan to separate the rolls. Gently turn the pan over to remove the rolls from the pan. Place them on a Plate or serving dish and allow them to continue cooling.
  • Once they are mostly cooled but still just slightly warm, spread the icing over the tops. The icing will melt just slightly and perfectly coat the rolls! Then sprinkle with the remaining lemon zest.
    1 tsp zest

Blueberry Lemon filling

  • Add the blueberries, sugars, cornstarch, lemon juice and lemon zest from one lemon to a pan over medium- low heat. Heat until the blueberries release juices and come to a boil. Reduce the heat to low and simmer for ten minutes, stirring frequently until the filling reduces and the juices thicken. Remove from the heat and add in the vanilla extract.
    3 Cups Wild frozen blueberries, 1/2 Cup Table Sugar, 1/4 Cup Brown Sugar, 1-1/2 Tbsp Cornstarch, 1 Tbsp Lemon Zest, 1/4 Cup Lemon Juice, 2 tsp Vanilla

Blueberry Lemon Cream Cheese Icing

  • Mix together the powdered sugar, melted butter, lemon, cream and blueberry filling in a small bowl and whisk vigorously until it is all incorporated. If too thick, add 1 tsp more cream at a time until it is spreadable. If too thin, add a few more Tbsp of powdered sugar.
    1/2 stick butter, 3 Tbsp Cream Cheese, 1/4 cup blueberry lemon filling, 2 Tbsp heavy cream, 1 Tbsp Lemon Juice, 1 1/2 Cup Powdered sugar

Notes

To Store: Wrap baked rolls tightly in plastic wrap and store at room temperature for up to 48 hours. OR put them in the fridge for up to a week.
To freeze: Bake rolls and allow them to cool completely. Then wrap tightly in plastic wrap and place in a ziploc bag. Store in the freezer for up to 3 months. Reheat then ice them per the instructions.
Keyword blueberry cinnamon rolls, blueberry lemon rolls, sourdough bread, sourdough breakfast, Sourdough Rolls

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