Blueberry Cinnamon Rolls (with Sourdough)

Blueberry Cinnamon Rolls are a sugary, summer treat leavened with sourdough starter and filled with blueberry goodness! A sweet, cinnamon dough forms the base for swirls of stewed blueberries and an elegant drizzle of icing.

How do you know when cinnamon roll dough has risen enough?

For the first proof, the dough should nearly double in size. Because it’s an enriched dough, it may not completely double in size, but you should see a noticeable change in volume.

For the second proof, the rolls should spread out a bit and become puffy. The rolls should still have their shape but will have increased in size so that their sides touch each other. If the dough is under-proofed, the cinnamon rolls won’t be very large or fluffy. If the dough is over-proofed, the cinnamon rolls will be too spread out and won’t rise in the oven.

What kind of pan is best for baking cinnamon rolls?

A cast iron pan is the best option for baking cinnamon rolls because of how it conducts heat to the rolls. You can also use a metal or glass pie pan or a metal or glass casserole dish. Whatever type of pan you use, make sure to grease the pan well before putting the cinnamon rolls in it, that way they don’t stick.

Tips for making Blueberry Cinnamon Rolls:

• The dough for the cinnamon rolls will be a bit sticky, which can make it hard to work with. To help with this, I recommend using a stand mixer with a dough hook attachment to knead the dough. If you don’t have a stand mixer, though, you can knead the dough by hand. Sprinkle your hands with a little extra flour to help prevent sticking.
• You can use fresh or frozen blueberries for this recipe. If you don’t want to make the filling though, you can substitute the blueberry filling for 1 1/2 cups blueberry jam.
• To give the cinnamon rolls a bit of oven-spring, refrigerate them for at least 1 hour before baking them. You can also refrigerate them overnight and bake them in the morning for breakfast.
• These cinnamon rolls are best if enjoyed within 3 days. Store at room temperature and cover to keep them fresh.

Tools you will need

To make these blueberry cinnamon rolls, you’ll need a stand mixer with paddle and dough attachments, a rolling pin, parchment paper, and a circular pan or cast iron skillet.

Ingredients you will need

Dough:

• 2 1/2 cups flour: All-purpose flour works best.
• 1/2 cup sourdough starter: Make sure it’s bubbly and active.
• 1 egg
• 2 tbsp butter: This should be at room temperature. If it’s not, then microwave it for a few seconds until the butter is soft, but not melted.
• 1/4 cup honey: You can also use maple syrup.
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp salt
• 1/4 cup milk: You can use whole, 2%, fat-free, whatever you prefer! A non-dairy milk though won’t work as well for this recipe.

Filling:

• 2 cups blueberries: Fresh or frozen.
• 1/4 cup sugar: Make sure to use granulated white sugar or coconut sugar.
• 1 tbsp cornstarch
• 1/2 cup water

Icing:

• 1/2 cup powdered sugar
• 1 tbsp milk: Again this can be whatever milk you like best.

How to make Blueberry Cinnamon Rolls:

I like to mix the dough in the morning, shape the rolls in the evening and let them proof for a few hours before bed. Then I refrigerate them over night and cook the rolls in the morning for breakfast. You can use whatever schedule you prefer, just know the rolls can take about 24 hours from start to finish, so plan accordingly.

For the dough:

In the bowl of a stand mixer, place the honey, egg, vanilla, sourdough starter, vanilla, cinnamon, and salt.

Use a paddle attachment to combine the ingredients. Add in the flour 1/2 a cup at a time, mixing between each addition.

Cut the butter into 2 pieces, and add them into the dough one at a time, mixing between each addition.

Switch the paddle attachment to a hook attachment. Mix the dough on medium speed for 5 minutes. The dough should form a ball around the dough hook and become elastic. If it doesn’t form a ball, you can add a little more flour to help the dough come together.

Cover the dough and let rise for 12 hours, or until doubled in size.

For the filling:

Combine the blueberries, sugar, cornstarch, and water in a small saucepan.

Cook on medium heat until the bluberries thicken and are bubbly, stirring occasionally to prevent the filling from sticking to the pan.

Remove from heat, let cool, and set aside until the dough has proofed.

To shape the dough:

On a sheet of parchment paper, roll out the dough into a long rectangle.

Spread the blueberry filling on top of the dough, leaving about 1/2″ empty around all the edges.

Roll the dough lengthwise, keeping the roll tight.

Place the roll seam side down on the parchment paper.

Use a knife to cut the dough into 10 rolls.

Grease a circular pan and place the rolls in the pan to proof.

Cover with a towel and let rise for 4-6 hours, until puffy and doubled in size.

Refrigerate the rolls once they have risen for the second time. You can refrigerate them for an hour up to overnight.

To bake:

Preheat the oven to 350 degrees Fahrenheit. If you have a convection setting, I’d recommend using it so your rolls bake evenly.

Bake the rolls for 25 minutes, until golden brown.

While the rolls are baking, mix the powdered sugar and milk in a small bowl to make an icing.

Once the rolls have cooled for at least 5 minutes, drizzle the icing over the top of the rolls. Enjoy warm!

Did you love this recipe?

Make sure to head over to the Kitchen Counter for other yummy sourdough recipes! Here are a few of my favorites:

• Raspberry Bread
• Sourdough Scones with Cinnamon
• Sourdough Coffee Cake
• Carrot Cake Muffins with Sourdough
• Sourdough Chocolate Babka

If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.