These blueberry lemon sourdough sweet rolls are the perfect springtime take on a classic cinnamon roll. They are sticky and sweet with a bit of tartness.
It had been quite a few months since I had made this yummy treat, and since blueberry season is upon us, here is Florida, one of my sons put in a request for these blueberry lemon sweet rolls.
We have used fresh blueberries and frozen blueberries for this recipe. They both work well for the filling. I buy wild frozen blueberries from costco, which are smaller in size, and they work really well in this recipe, too.
If you are interested in making a sourdough starter, check out my post for how to create a starter . As well as how to care for your starter.
Blueberry Lemon Sourdough Sweet Rolls Ingredients
Sweet Roll Dough
4 cups of all-purpose flour
1/2 cup of sourdough starter
1 cup of milk (1/2 cup to mix into dough and 1/2 cup to soak rolls in)
1 large egg
1/2 cup of sugar
1 tsp of baking powder
1 stick of butter melted
1/2 tsp of salt
Blueberry Filling
2 cups of blueberries, frozen or fresh
1/2 cup of sugar
2 tsp of flour
Lemon Glaze Topping
The juice from 3 lemons, this equals about 1/4 cup of lemon juice.
1 3/4 cup of powdered sugar
The zest from 1 lemon
Blueberry Lemon Sourdough Sweet Rolls Recipe:
The Night Before
Start the night before by mixing the ingredients for the dough. Melt the butter in a small sauce pan. Mix the flour, starter, sugar, milk, egg, baking powder, butter, and salt.
Here, while the dough is mixing with the dough hook in the Kitchen-Aid mixer, you can see the consistency of the sourdough sweet rolls. It is a firm dough that is not sticky. After the dough comes together in a ball, it will sit overnight until I’m ready to make the sweet rolls. In this case, I mixed the dough around 11pm and put the remaining ingredients in the rolls around 2pm the next day. The dough is very flexible. I have made these rolls after an 8 hour fermentation or have waited as long as 15 hours.
Cover the dough in a bowl and allow it to sit on the counter overnight.
The Next Day
Begin making the blueberry sauce for the filling. In a small sauce pan, add the blueberries, sugar, and flour. Heat the blueberry mixture, stirring often, until the blueberries, sugar, and flour have become a sauce like mixture.
Lightly flour the counter and roll out the dough intona rectangular shape, measuring about 18 inches by 10 inches.
Spread the blueberry sauce evenly over the dough.
Roll the dough starting at the long side of the dough. As you are rolling, try to keep as much of the blueberry filling in between the layers of the rolls.
Then, cut the rolls using an unwaxed and unscented floss. I like this silk floss. Start by cutting the rolls in half. Then, each half will be cut in half until you have 16 cut rolls.
Place the cut rolls in a 9×13 pan and topp evenly with the remaining 1/2 cup of milk. Cover the allow to rise in a warm place for about an hour.
Preheat the oven to 350F. I like to place the rolls on the back of the stove top so that as the oven is preheating, the rolls are in a warm spot to rise.
Bake the rolls for 35 minutes or until the tops of the rolls are lightly brown and the middle rolls don’t appear soggy.
While the rolls are baking, prepare the lemon glaze.
Mix the juice, zest, and sugar together well so there are no lumps from the sugar and set aside.
After removing the sweet rolls from the oven, allow them to cool for 5 minutes before topping with the lemon glaze. Then, evenly pour the glaze over the sweet rolls. Allow the sweet rolls to cool for another 5 minutes, then serve.
I hope you enjoy these blueberry lemon sourdough sweet rolls as much as we do!
For more homemade family inspiration and recipes follow along @homesteadonlakeside
Blueberry Lemon Sourdough Sweet Rolls
Ingredients
Sourdough Sweet Rolls Dough
- 4 Cups all-purpose flour
- 1/2 Cup sourdough starter
- 1 Cup Milk (half for the dough and half for the rolls to soak in)
- 1 Large egg
- 1/2 Cup Sugar
- 1 Tsp baking powder
- 1 Stick of melted butter
- 1/2 Tsp Salt
Blueberry Filling
- 2 Cups Blueberries, fresh or frozen
- 1/2 Cup Sugar
- 2 Tsp Flour
Lemon Glaze Topping
- 1/4 Cup Lemon juice (juice fromn3 lemons)
- Zest from 1 lemon
- 1 3/4 Cup Powdered sugar
Instructions
- Start the night before by mixing the ingredients for the dough. Melt the butter in a small sauce pan. Mix the flour, starter, sugar, milk, egg, baking powder, butter, and salt.
- While the dough is mixing with the dough hook in the Kitchen-Aid mixer, the consistency of the sourdough sweet rolls will be a firm dough that is not sticky. After the dough comes together in a ball, it will sit overnight until I'm ready to make the sweet rolls. In this case, I mixed the dough around 11pm and put the remaining ingredients in the rolls around 2pm the next day. The dough is very flexible. I have made these rolls after an 8 hour fermentation or have waited as long as 15 hours.
- Cover the dough in a bowl and allow it to sit on the counter overnight.
- Begin making the blueberry sauce for the filling. In a small sauce pan, add the blueberries, sugar, and flour. Heat the blueberry mixture, stirring often, until the blueberries, sugar, and flour have become a sauce like mixture.
- Lightly flour the counter and roll out the dough intona rectangular shape, measuring about 18 inches by 10 inches.
- Spread the blueberry sauce evenly over the dough.
- Roll the dough starting at the long side of the dough. As you are rolling, try to keep as much of the blueberry filling in between the layers of the rolls.
- Then, cut the rolls using an unwaxed and unscented floss. I like this silk floss. Start by cutting the rolls in half. Then, each half will be cut in half until you have 16 cut rolls.
- Place the cut rolls in a 9×13 pan and topp evenly with the remaining 1/2 cup of milk. Cover the allow to rise in a warm place for about an hour.
- Preheat the oven to 350F. I like to place the rolls on the back of the stove top so that as the oven is preheating, the rolls are in a warm spot to rise.
- Bake the rolls for 35 minutes or until the tops of the rolls are lightly brown and the middle rolls don't appear soggy.
- While the rolls are baking, prepare the lemon glaze.
- Mix the juice, zest, and sugar together well so there are no lumps from the sugar and set aside.
- After removing the sweet rolls from the oven, allow them to cool for 5 minutes before topping with the lemon glaze. Then, evenly pour the glaze over the sweet rolls. Allow the sweet rolls to cool for another 5 minutes, then serve.
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