Last Updated on March 29, 2025 by TheFarmChicken

side view of sourdough rolls with blueberry

A sweet and simple roll these sourdough blueberry rolls are a fun twist on the traditional cinnamon roll. This sourdough pastry is a tender roll, swirled with homemade blueberry preserves and slathered with a whipped sweet cream blueberry icing. The perfect morning treat on a spring or summer morning. Perfect for blueberry season!! How would you enjoy this Simple Sourdough Sweet Cream Blueberry Rolls Recipe?

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Ingredients for Simple Sweet Sourdough Blueberry Rolls

Bread Flour – All purpose flour would work fine as well.
Water – I used a distilled water for my sourdough baking.
Whole Milk – 2% would work but I like the extra fat in the whole milk as this contributes to a softer roll.
Granulated Sugar – Just a little bit to help encourage the starter and add a little sweetness.
Egg- One large egg at room temperature.
Shortening or Butter – This really is your preference. I have tried both and they both work well!
Active Sourdough Starter – You want an active and bubbly starter that has at least doubled. If you need a starter, check out Learning Sourdough with Agnes or my Farm Store for resources to get started with sourdough!
Salt – I love using a salt that DOES NOT include caking agents, but you can use sea salt or kosher. Whichever you prefer!
Heavy Whipping Cream – This is used both for pouring over the unbaked rolls and for the icing. The heavy whipping cream added to the pan makes these SO soft! You can skip this step, but I would recommend doing it.

For Homemade Blueberry Filling: (You can use store bought if you prefer. I recommend Bonne Maman’s Blueberry Preserves.)

Blueberries – You can use either frozen or fresh blueberries for the preserve. I had fresh on hand, so I use those.
Half a Lemon – The addition of lemon is to help bring out the blueberry flavor. I wouldn’t say you can taste a lot of lemon in the finished product. If you would like to have more of a lemon flavor in this roll, I would recommend zesting a lemon on the dough before rolling it up.
Water – Like the cornstarch this is optional as you use this to dissolve the cornstarch.
Cornstarch (optional) – I would recommend using the cornstarch if you are running short on time and you want to make sure the mixture is thick enough without letting it continue to boil.

For Blueberry Sweet Cream Icing:

Cream Cheese – 4 oz is all you need but you want the cream cheese to be room temperature and soft.
Heavy Whipping Cream – I love how this can be whipped up with the cream cheese to make the most DECADENT icing.
Pure Vanilla Extract – A touch of vanilla to round out the flavors.
Blueberry Preserve – You can either make this homemade (included in the recipe) or use a blueberry jam or preserve from the store. Either should be delicious. I would recommend the Bonne Maman Blueberry Preserves.

Why make these Simple Sourdough Blueberry Sweet Rolls?

You will love these blueberry sourdough rolls. The addition of slight sourdough tang makes the flavor excellent. Paired with the sweet cream blueberry icing and blueberry preserves you might just be making these on repeat this spring and summer! The lemon brings a brightness to the blueberry without overtaking the blueberry flavor! Enjoy!

blueberry rolls on board with bowl and lemon half

Other Sourdough Recipes to Try:

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Simple Sweet Sourdough Blueberry Rolls Recipe

The Dough:

300 g water, divided
170 g sourdough starter, active
20 g granulated sugar
650 g bread flour
67 g shortening or butter
1 large egg, room temperature
10 g sea salt
1/3 cup cream (for pouring over rolls)
3-4 T butter for inside rolls

Blueberry Preserve:

2 cups blueberries, fresh or frozen
¼ cup granulated sugar
1 T lemon juice
Zest of half a lemon
1 T water, optional
½ tsp cornstarch, optional

Blueberry Sweet Cream Icing:

4 oz cream cheese, softened
½ cup powdered sugar
½ cup heavy whipping cream
2 tsp pure vanilla extract
3 T blueberry preserve

Instructions for Sourdough Sweet Cream Blueberry Rolls:

The Dough:

In a large bowl of a stand mixer or large mixing bowl, combine the starter, granulated sugar, and 200g of the water. Mix until it forms a slurry. Add the flour to the bowl and set aside.
Next, take the 100g of remaining water and shortening (or butter) and heat in a small saucepan until the shortening (or butter) is melted. Remove from heat and cool. Cool until no warmer than 85 degrees. (I place it in the fridge to help cool the mixture quicker.)
Once the mixture has cooled, add to the bowl of the stand mixer and mix with the dough hook until the dough just begins to form (about 1 minute). It should be a shaggy dough.
Let the dough fermentolyse (rest) covered with a tea towel for 30-45 minutes.
After the fermentolyse, add the egg and salt to the bowl. Knead for 10 minutes on the lowest setting (you can also do this by hand if you prefer).
Move the dough to a large bowl and rest for 45 minutes.
After the rest you will preform your first set of stretch and folds.
Do this until you have completed 3 sets of stretch and folds. Each with a 30–45-minute rest in-between.
Cover with plastic wrap or a bowl cover and let rest for 1 hour before moving the dough to the fridge to proof overnight or 8-12 hours.

The Next Day:

Prepare the Blueberry Preserve: (You can use store bought if you prefer.)

In a small saucepan, combine the blueberries, sugar, lemon juice and lemon zest. Heat over medium heat, stirring often until the blueberries begin to burst. Continue stirring occasionally until the mixture begins to thicken, about 10 minutes.
At this point you can continue to boil the liquid or add the cornstarch that has been dissolved in the liquid.
Boil for 5 minutes more with the cornstarch or until it coats the back of a spoon well if you don’t add the cornstarch. This may take 10 more minutes.
Remove from the heat, transfer to a small bowl and place in the fridge to cool.

Assembling the Rolls:

The following morning take the dough out of the fridge and transfer to a clean work surface. (You don’t need any flour the dough should be easy to work with when cold.)
Flatten slightly by hand and then with a rolling pin, roll the dough into a 12” x 18” rectangular shape.
Next, take 3-4 tablespoons of softened butter and spread a layer over the entire dough.
After you have added the butter using all but 3 T of the cooled blueberry preserve spread it over the butter keeping the preserve 3-4 inches from the top edge and a half inch or so from the sides. (See Picture)
Starting at the bottom, long side, roll up the rolls gently (a bench scraper could help with this). Try not to squish too much of the jam upward as you roll. Take your time on this step. Pinch the ends as you go so that you don’t loose blueberry preserve out of the ends.
Once you have reached the end take the top of the dough and stretch it over to the top of the roll pinching it to create a seal on the top of the rolls.
Next, spray a 9”x13” pan with cooking spray, set aside.
Taking a sharp knife (some use dental floss) cut the dough in a little over half. And then cut the smaller side into 7 rolls and the bigger side into 8 rolls. This recipe makes a total of 15 rolls. If you’d like bigger rolls, you can do half and 6 on each side.
NOTE: You will want to be quick and deliberate during this step. Gently pick up and transfer the rolls as you cut them to try and prevent too much of a mess. They can be kind of hard to manage with the blueberry preserve inside.

Proofing and Baking the Rolls:

Once you have all the rolls cut, cover the pan with cling wrap and let sit in a warm spot for an hour to an hour and a half. You want the rolls to be risen and puffy. (See Picture)
When you think the rolls are about ready, preheat the oven to 425 degrees and pour the heavy whipping cream (1/3 cup) over the rolls.
Next take the proved rolls and place in the preheated oven. Bake at 425 for 10 minutes then reduce the heat to 325 degrees and bake for 32-37 minutes more or until the rolls are golden brown and the center rolls look done.
Remove from the oven to a cooling rack and cool for 15-25 minutes. While you are waiting you can put together the Blueberry Sweet Cream Icing.

Making the Icing:

In a medium sized bowl, combine the softened cream cheese, powdered sugar and vanilla using a whisk. As you whisk add the heavy whipping cream and whip the icing for about 3 minutes by hand or until it thickens and reaches a whipped and thicker consistency.
Add the reserved blueberry preserve and mix until well incorporated.
After the rolls have cooled ice the rolls with the icing and enjoy! Store the leftovers in the fridge in an airtight container.

Makes 15 blueberry rolls

NOTES:

Cast Iron Option: If you prefer you can also make these in a 12-inch cast iron skillet. Follow the directions above omitting the 9” x 13” pan and using the 12-inch cast iron skillet.
Blueberry Lemon Option: If you want lemon flavor in these rolls, I recommend adding the zest of a whole lemon before you roll up the rolls. Just zest it on top of the blueberry preserve.
Store Bought Blueberry Preserve: If you’d like to make these even easier you can use store bought blueberry jam or preserves.

Ingredients

The Dough:

300 g water divided
170 g sourdough starter active
20 g granulated sugar
650 g bread flour
67 g shortening or butter
1 large egg room temperature
10 g sea salt
1/3 cup cream for pouring over rolls
3-4 T butter for inside rolls

Blueberry Preserve:

2 cups blueberries fresh or frozen
¼ cup granulated sugar
1 T lemon juice
Zest of half a lemon
1 T water optional
½ tsp cornstarch optional

Blueberry Sweet Cream Icing:

4 oz cream cheese softened
½ cup powdered sugar
½ cup heavy whipping cream
2 tsp pure vanilla extract
3 T blueberry preserve

Instructions

Instructions for Sourdough Sweet Cream Blueberry Rolls

The Dough:

In a large bowl of a stand mixer or large mixing bowl, combine the starter, granulated sugar, and 200g of the water. Mix until it forms a slurry. Add the flour to the bowl and set aside.
Next, take the 100g of remaining water and shortening (or butter) and heat in a small saucepan until the shortening (or butter) is melted. Remove from heat and cool. Cool until no warmer than 85 degrees. (I will place it in the fridge to help cool the mixture quicker.)
Once the mixture has cooled, add to the bowl of the stand mixer and mix with the dough hook until the dough just begins to form (about 1 minute). It should be a shaggy dough.
Let the dough fermentolyse (rest) covered with a tea towel for 30-45 minutes.
After the fermentolyse, add the egg and salt to the bowl. Knead for 10 minutes on the lowest setting (you can also do this by hand if you prefer).
Move the dough to a large bowl and rest for 45 minutes.
After the rest you will preform your first set of stretch and folds.
Do this until you have completed 3 sets of stretch and folds. Each with a 30–45-minute rest in-between.
Cover with plastic wrap or a bowl cover and let rest for 1 hour before moving the dough to the fridge to proof overnight or 8-12 hours.

The Next Day:

Prepare the Blueberry Preserve: (You can use store bought if you prefer.)
In a small saucepan, combine the blueberries, sugar, lemon juice and lemon zest. Heat over medium heat, stirring often until the blueberries begin to burst. Continue stirring occasionally until the mixture begins to thicken, about 10 minutes.
At this point you can continue to boil the liquid or add the cornstarch that has been dissolved in the liquid.
Boil for 5 minutes more with the cornstarch or until it coats the back of a spoon well if you don’t add the cornstarch. This may take 10 more minutes.
Remove from the heat, transfer to a small bowl and place in the fridge to cool.

Assembling the rolls:

The following morning take the dough out of the fridge and transfer to a clean work surface. (You don’t need any flour the dough should be easy to work with when cold.)
Flatten slightly by hand and then with a rolling pin, roll the dough into a 12” x 18” rectangular shape.
Next, take 3-4 tablespoons of softened butter and spread a layer over the entire dough.
After you have added the butter using all but 3 T of the cooled blueberry preserve spread it over the butter keeping the preserve 3-4 inches from the top edge and a half inch or so from the sides. (See Picture)
Starting at the bottom, long side, roll up the rolls gently (a bench scraper could help with this). Try not to squish too much of the jam upward as you roll. Take your time on this step. Pinch the ends as you go so that you don’t loose blueberry preserve out of the ends.
Once you have reached the end take the top of the dough and stretch it over to the top of the roll pinching it to create a seal on the top of the rolls.
Next, spray a 9”x13” pan with cooking spray, set aside.
Taking a sharp knife (some use dental floss) cut the dough in a little over half. And then cut the smaller side into 7 rolls and the bigger side into 8 rolls. This recipe makes a total of 15 rolls. If you’d like bigger rolls, you can do half and 6 on each side.
NOTE: You will want to be quick and deliberate during this step. Gently pick up and transfer the rolls as you cut them to try and prevent too much of a mess. They can be kind of hard to manage with the blueberry preserve inside.
Once you have all the rolls cut, cover the pan with cling wrap and let sit in a warm spot for an hour to an hour and a half. You want the rolls to be risen and puffy. (See Picture)
When you think the rolls are about ready, preheat the oven to 425 degrees and pour the heavy whipping cream (1/3 cup) over the rolls.
Next take the proved rolls and place in the preheated oven. Bake at 425 for 10 minutes then reduce the heat to 325 degrees and bake for 32-37 minutes more or until the rolls are golden brown and the center rolls look done.
Remove from the oven to a cooling rack and cool for 15-25 minutes. While you are waiting you can put together the Blueberry Sweet Cream Icing.

Making the Icing:

In a medium sized bowl, combine the softened cream cheese, powdered sugar and vanilla using a whisk. As you whisk add the heavy whipping cream and whip the icing for about 3 minutes by hand or until it thickens and reaches a whipped and thicker consistency.
Add the reserved blueberry preserve and mix until well incorporated.
After the rolls have cooled ice the rolls with the icing and enjoy! Store the leftovers in the fridge in an airtight container.
Makes 15 blueberry rolls

Notes

NOTES:

Cast Iron Option: If you prefer you can also make these in a 12-inch cast iron skillet. Follow the directions above omitting the 9” x 13” pan and using the 12-inch cast iron skillet.

Blueberry Lemon Option: If you want lemon flavor in these rolls, I recommend adding the zest of a whole lemon before you roll up the rolls. Just zest it on top of the blueberry preserve.

Store Bought Blueberry Preserve: If you’d like to make these even easier you can use store bought blueberry jam or preserves.

Servings: 15 rolls

These rolls are so soft and filled with blueberry flavor! I hope you enjoy this fun and unique recipe for a spring or summer treat! The sweet cream icing is used in my classic sourdough cinnamon rolls recipe and the addition of blueberry makes these rolls so delicious. I can’t wait for you to try them! Drop any questions, comments, or reviews of this recipe below. Happy Baking!!

Mariah Nienhuis | TheFarmChicken

Who his own self bare our sins in his own body on the tree, that we, being dead to sins, should live unto righteousness: by whose stripes ye were healed.
1 Peter 2:24