How to Make Sourdough Blueberry Cinnamon Rolls

How to Make Sourdough Blueberry Cinnamon Rolls

“These rolls are so moist and chewy, they will disappear fast.”

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With spring right around the corner, it's perfect time to add berries to your sourdough. The beautiful blue color in these rolls will look great as part of your Easter dinner.

Prep Time: 30 min

Cook Time: 30 min

Servings: 12 rolls

Ingredients

For the Dough:

• 200g coconut milk

• 100g sourdough starter, active and bubbly

• 70g sugar

• 1 large egg, room temperature

• 430g bread flour

• 5g sea salt

• 8 Tbsp butter, room temperature

For the Filling:

• 1/2 cup cane sugar

• 1 1/2 cups blueberries, fresh or frozen

• 2 Tbsp cornstarch

• 1 tsp cinnamon

• 1/2 tsp water

For the Frosting:

• 2 oz cream cheese, softened

• 3 Tbsp butter, room temperature

• 1 cup powdered sugar

• 1 Tbsp coconut milk

Preparation Steps

1. In the bowl of your stand mixer, whisk together the active sourdough starter and coconut milk until the starter is fully dissolved. Next, whisk in the sugar and room temperature egg until well incorporated.

2. Sift the flour and salt into the bowl, turn your mixer on to the stir setting. Stir until a shaggy dough begins to form. Then, add the room temperature butter, mixing either by hand or with a stand mixer until fully incorporated. It is important to use room temperature butter or this step will be difficult. You can test the butter’s softness by pressing your finger into it. If you can easily push all the way through without resistance, then the butter is ready.

3. After mixing, cover the dough with a damp cloth and allow it to rest for 20 minutes.

4. Uncover the dough and knead it on medium speed with a dough hook attachment for approximately 12 minutes. The dough is ready when it becomes smooth and pulls away from the sides of the bowl. If working without a stand mixer strengthen the dough by hand. To do this perform three sets of stretch and folds.

5. Cover the bowl with a damp cloth to bulk ferment the dough at 72°F(21°C) for 8-9 hours, or overnight. The dough will need to rise until it is double its original size. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly.

6. In a medium-sized pan, combine the fresh or frozen blueberries, sugar, and corn starch. Stir the mixture continuously as you bring it to a gentle boil over medium-high heat.

7. Once it begins to boiling, remove the pan from the heat and allow the mixture to cool before transferring it to a bowl. Place the bowl of homemade blueberry filling into the fridge while the dough finishes bulk fermentation, allowing it to fully chill.

8. Before turning out the dough, lightly dust your work surface with flour. Gently pat the dough into a rectangular shape and use a floured rolling pin to roll it out into a 12″x15″ rectangle.

9. Spread the homemade blueberry filling evenly over the sheet of sweet dough, leaving a one-inch margin along the width. This margin will help to seal the rolls when you roll up the dough.

10. Now that the filling is spread roll the dough up tightly. Start with the end opposite of the margin and roll inwards applying a gentle pressure.

11. Lightly wet the margin with water before closing, and allow the rolled dough to rest seam side down for a minute to ensure a tight seal. Then, using a non-serrated knife, cut the log into 12 evenly sized rolls.

12. Arrange the cut rolls in a greased 9″x13″ pan, ensuring they are evenly spaced apart. Place a cloth or kitchen towel over the rolls, so they are well covered.

13. Let them rise at a temperature of around 72°F (21°C) for approximately two hours. During this second rise, the rolls will increase in size and become visibly poofy. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly.

14. Position your rolls on the center rack of a 350°F (177°C) preheated oven and bake for 25-30 minutes.

15. While the rolls are baking, prepare the frosting. Whisk together the cream cheese, butter, powdered sugar, and milk until you achieve a glue like consistency. Add more or less coconut milk as needed to achieve your desired consistency.

16. Once the rolls are out of the oven, allow them to cool for 15 minutes. Then, generously pour the cream cheese frosting over top and serve the blueberry sourdough sweet rolls warm.

NOTE
If you don't want to take the time to make the blueberry filling, you could use blueberry jam along with 1 1/2 cups of fresh blueberries.

Original recipe from MadeInMotherhood adapted to take out buttermilk.

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