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sourdough blueberry cinnamon roll on a plate.

Sourdough Blueberry Cinnamon Rolls

These blueberry sourdough cinnamon rolls are the perfect fruity variation for sourdough discard cinnamon rolls.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Proof Time 2 hours
Total Time 3 hours
Course Breakfast, brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 378 kcal

Equipment

  • 1 stand mixer with dough hook attachment
  • 1 small sauce pan
  • Measuring cups and spoons
  • mixing bowls
  • 1 9x13 inch baking pan
  • 1 pastry brush
  • 1 rubber spatula or wooden spoon
  • 1 Rolling Pin
  • unflavored dental floss or sharp knife

Ingredients
 
 

  • 8 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 1¼ cup milk or non-dairy milk of choice
  • ¼ oz dry active yeast
  • 1½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ⅔ cup sourdough starter (discard)
  • 4 cups all purpose flour

For the Filling

  • 12 oz blueberries fresh or frozen
  • ¼ cup sugar
  • 1 tablespoon lemon juice or water
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 4 tablespoons butter
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon

For the Icing

  • 4 tablespoons unsalted butter at room temperature
  • 4 oz cream cheese at room temperature
  • 1½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ tablespoon reserved blueberry filling

Instructions
 

Make the Dough

  • In a small saucepan, melt the butter over medium heat, stirring frequently. Remove from heat. Add the milk and bring the temperature to about 100-110F.
  • Add the brown sugar, salt, vanilla and the yeast. Stir until well combined.
  • Add this mixture along with the sourdough starter and flour to the bowl of a stand mixer. Use the dough hook to knead the dough for 8-10 minutes.
  • Cover the bowl and allow to rest for 1 hour.

Make the Blueberry Filling

  • While the dough is proofing, make the blueberry filling.
  • In a small saucepan, bring the blueberries, lemon juice, and white sugar to a boil over medium heat. Reduce the heat to a simmer and cook until slightly thickened (about 5-10 minutes).
  • When the blueberries start to slightly thicken, stir in the cornstarch water slurry until fully combined. Remove from heat and allow to cool completely while the dough finishes proofing.

Roll Out the Cinnamon Roll Dough

  • In a small bowl, melt butter in the microwave (about 15-20 seconds or more if needed).
  • In a separate small bowl, stir together the brown sugar and cinnamon.
  • Transfer the dough to a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle measuring approximately 13x21 inches (32.5x53 cm).
  • Use a pastry brush to brush the melted butter over the dough. Sprinkle the cinnamon sugar mixture over the dough.
  • Use a spoon to spread the blueberries over the cinnamon sugar, reserving 1½ tablespoons for the cream cheese frosting.
  • Loosely roll the long edge of the cinnamon roll dough toward you, forming a long cylinder.
  • Use unflavored dental floss or a sharp kitchen knife to cut the rolls into 12 equally sized rolls. If using dental floss, slide the floss under the dough and cross the ends of the floss over the dough. In a quick motion, pull the floss in opposite directions to cut the dough.
    It is easiest to cut the dough in half, then cut in half again. This will result in four pieces that are easier to cut into three even rolls.
  • Transfer the rolls to a 9x13 inch baking pan, evenly spaced. Place the end rolls upside down so the cut side is facing up.
  • Cover with plastic wrap and allow to rest at room temperature for 1 hour. THe rolls should appear light and fluffy and will be touching each other.
  • Preheat the oven to 350℉ about 15 minutes before the end of the proofing time.
  • Bake in preheated oven for 30-35 minutes. The center of the rolls should reach an internal temperature should be 190℉ when finished.
  • When finished baking, remove from oven and let cool in the pan while you make the frosting.

To Make the Icing

  • Use a stand mixer or hand mixer to beat the butter and cream cheese together until light and fluffy.
  • Add the reserved blueberries, vanilla, and powdered sugar. Continue to beat until fully combined and fluffy.
  • Spread the blueberry frosting over the blueberry rolls while still warm. Serve immediately.

Nutrition

Calories: 378kcalCarbohydrates: 63gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 416mgPotassium: 96mgFiber: 2gSugar: 27gVitamin A: 685IUVitamin C: 0.04mgCalcium: 73mgIron: 2mg
Keyword Sourdough Discard
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