Blueberry Sourdough Cinnamon Rolls with Lemon Glaze Icing

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Liven up your breakfast or brunch with these awesome Blueberry Sourdough Cinnamon Rolls, drizzled with Lemon Glaze Frosting. This recipe mixes the sour punch of sourdough, the sweet kick of blueberries, and the bright zap of lemon into one amazing flavor combo that’s bound to impress. Whether you’re making a morning extra special or looking for a decadent treat for tomorrow, these rolls are sheer bliss in every bite.

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Ingredients & Supplies

For the Cinnamon Roll Dough

Butter (3 tbsp)

Softened or melted, butter adds richness and tender texture to the dough.

Milk (1/3 cup) & Heavy Cream (1/3 cup)

The combination of milk and heavy cream contributes to the dough’s moisture and fat content, making the rolls soft and fluffy. Warm milk helps to activate the sourdough starter.

Egg (1)

Eggs enrich the dough, contributing to its leavening, color, and structure.

Active Sourdough Starter (3/4 cup)

The sourdough starter is the heart of the recipe, providing the rolls with a slight tang and natural leavening.

Sugar (3 tbsp)

Sugar not only sweetens the dough but also tenderizes it by absorbing water, which helps inhibit gluten formation for softer rolls.

Flour (2.5 cups)

All-purpose flour or bread flour can be used. Bread flour will give the rolls a chewier texture due to its higher protein content.

For the Blueberry Filling

Blueberries (3 cups)

Preferably fresh blueberries, but fresh or frozen blueberries both work well. They provide juicy bursts of flavor in every bite.

Brown Sugar (1 cup, divided)

Adds sweetness and a hint of molasses flavor to the filling and the dough surface.

Arrowroot or Cornstarch Powder (2 tbsp)

Thickeners that help transform the blueberries and their juices into a thick, spreadable sauce.

Butter (3 tbsp)

Melted or softened, it’s brushed over the dough to help the cinnamon sugar and blueberry sauce adhere.

Cinnamon (1-2 tbsp)

Gives the rolls their classic cinnamon flavor.

For the Lemon Glaze Icing

Powdered Sugar (1 cup)

Creates a smooth, sweet base for the glaze.

Lemon Juice (2-3 tbsp)

Adjust the amount depending on how tangy you prefer the glaze. The lemon juice adds a bright, citrusy flavor that complements the blueberries wonderfully.

Supplies Needed

Stand Mixer

A good stand mixer equipped with paddle and dough hook attachments for mixing and kneading the dough makes this job so much easier.

Large Bowl

For mixing ingredients and allowing the dough to rise.

Small Bowl

For combining the thickeners with sugar or mixing the lemon glaze.

Rolling Pin

Use a rolling pin to roll out the dough into a large rectangle.

Baking Sheet or Cast Iron Skillet

A cast iron skillet is ideal for baking the rolls evenly, but a baking sheet works as well.

Kitchen Towel or Plastic Wrap

To cover the dough during its rises, keeping it moist.

Sharp Knife or Dental Floss

For slicing the rolled dough into individual rolls cleanly.

Medium Saucepan

For cooking the blueberry filling.

How to Make Blueberry Cinnamon Rolls with Lemon Glaze Icing

Preparing the Dough

Combine Wet Ingredients and Sugar

In the bowl of your stand mixer, mix together the softened or melted butter, milk, heavy cream, egg, and sugar. Ensure the milk and cream are warm to touch (not hot) to create an ideal environment for the sourdough starter.

Incorporate the Sourdough Starter:

Add the active sourdough starter to the bowl. Use the paddle attachment on a low speed to ensure it’s fully incorporated with the wet ingredients.

Gradually Add Flour

Switch to the dough hook attachment. Slowly add in the flour while the mixer is running at a low speed. Continue mixing, scraping down the sides of the bowl as necessary, until a soft dough forms. The dough should start pulling away from the sides but still be slightly tacky to the touch.

First Dough Rest

Once combined, cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 30 minutes. This allows the flour to hydrate properly and begin gluten development.

Knead the Dough

After resting, knead the dough with the dough hook on medium speed for about 5 minutes. You’re looking for the dough to form a smooth, elastic ball that’s not too sticky.

First Rise (Bulk Fermentation)

Transfer the dough to a lightly greased bowl, covering it again with a towel or plastic wrap. Allow it to rise at room temperature for 8-12 hours, or until it has visibly grown in size and shows signs of air bubbles.

Preparing the Filling

Cook the Blueberries

In a medium saucepan, heat the blueberries over medium heat until they start releasing their juices. This brings out the natural sugars and intensifies the blueberry flavor.

Thicken the Blueberry Mixture

Mix arrowroot powder (or cornstarch) with 1/2 cup of brown sugar in a separate bowl. Add this mixture to the warm blueberries, stirring continuously until it thickens into a sauce. Then, remove from heat and let it cool in the refrigerator.

Assembling the Rolls

Roll Out the Dough

Once your dough has completed its bulk fermentation roll the dough into a large rectangle on a lightly floured surface, about 1/4 inch thick. This is your canvas for the filling.

Apply the Filling

Spread the melted butter across the dough’s surface. Then, evenly sprinkle the remaining 1/2 cup of brown sugar and cinnamon over the butter. Once the blueberry mixture has cooled, spread it over the top, leaving a small margin at the edges.

Form the Rolls

Carefully roll the dough from the long end, creating a tight log. Seal the seam by pinching it together. With a sharp knife or dental floss, cut the log into 1-inch thick slices.

Second Rise

Arrange the slices in a lightly greased baking dish, leaving space between each for expansion. Cover with a towel and let them rise for 1-2 hours, or until nearly doubled in size.

Baking the Rolls

Preheat and Bake

Preheat your oven to 350°F (175°C). Optionally, pour 1/4 cup of heavy cream over the rolls before baking to keep them moist. Bake for 25-30 minutes, until they are golden brown and the blueberry filling is bubbly.

Cool and Glaze

Allow the rolls to cool in the pan on a wire rack for a few minutes. While they’re cooling, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the warm rolls.

Conclusion

Each bite of these fluffy rolls offers a taste of pure heaven, with layers of flavors and textures that are as comforting as they are luxurious. Whether you’re serving them at a special brunch, enjoying them as a decadent snack, or simply indulging in a sweet treat, these rolls are sure to leave a lasting impression on anyone lucky enough to try them. Beyond their delicious taste, these Blueberry Sourdough Cinnamon Rolls with Lemon Glaze Frosting represent the best part of baking: the joy of creating something beautiful and delicious from scratch, the warmth of sharing it with loved ones, and the satisfaction of seeing your efforts rewarded with every delightful bite. Happy baking, and may these rolls bring a burst of joy and flavor to your table!

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