Blueberry Sourdough Cinnamon Rolls with Lemon Glaze Icing
Equipment
- Stand mixer with paddle and dough hook attachments
- large bowl
- medium saucepan
- Rolling Pin
- baking sheet or cast iron skillet
- Sharp knife or dental floss
- small bowl
Ingredients
Ingredients for the Dough
- 3 tbsp butter softened/melted
- 1/3 cup milk
- 1/3 cup cream
- 1 egg
- 3/4 cup active sourdough starter
- 3 tbsp sugar
- 2.5 cups flour
Ingredients for the Filling
- 3 cups blueberries
- 1/2 cup brown sugar (for blueberry mixture)
- 1/2 cup brown sugar (for sprinkling on dough)
- 2 tbsp arrowroot or cornstarch powder
- 3 tbsp melted/softened butter (for spreading on dough)
- 1-2 tbsp cinnamon
Ingredients for the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
Dough Prep
- 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.
- 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.
- 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.
- Once combined, cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 30 minutes.
- 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.
- 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.
Blueberry Filling
- Heat blueberries and half the brown sugar over medium heat until juicy.
- Mix arrowroot/cornstarch with the remaining brown sugar, add to blueberries, and cook until thick.
- Cool in the fridge.
Assembling the Rolls
- On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick.
- Spread the melted butter across the dough's surface.
- 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.
- Carefully roll the dough from the long end, creating a tight log.
- With a sharp knife or dental floss, cut the log into 1-inch thick slices.
- 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 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.
Lemon Glaze
- Mix 1 cup of powdered sugar and 2-3 tbsp lemon juice until fully incorporated.
- Drizzle over slightly cooled cinnamon rolls.