Sourdough Surprises: Blueberry Cinnamon Rolls
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Irresistible whole wheat cinnamon rolls filled with gooey cinnamon and fresh blueberries.
  • Sponge:
  • 1¾ cup (7 oz) whole wheat flour
  • ¾ plus 2 Tbsp. (7oz) lukewarm water
  • 2 Tbsp. 100% hydration sourdough starter
  • Dough:
  • ¼ cup (2 oz) orange juice
  • 5 Tbsp (3.75 oz) honey
  • 1 large egg, separated (reserve the white)
  • 4 Tbsp. (1/2 stick, 2oz) unsalted butter, cut into 6 pieces
  • 1¾ cup (7 oz) whole wheat flour
  • ½ cup (1¾ oz) old fashioned rolled oats
  • 3 Tbsp. (1¼ oz) potato flour
  • ¼ cup (1 oz) nonfat dry milk
  • 1½ tsp. salt
  • Filling
  • 1 cup (7½ oz) coconut sugar (or light or dark brown sugar)
  • 1 large egg white (reserved from making the dough)
  • 2 Tbsp. (1/2 oz) ground cinnamon
  • pinch of salt
  • 1 heaping cup of fresh blueberries
  • Icing (optional):
  • 2 cups (8 oz) confectioners' sugar
  • 2 tsp. vanilla extract
  • 2 tbsp (1 oz) unsalted butter, melted
  • pinch of salt
  • 2 or 3 Tbsp. (1 to 1½ oz) milk or cream, enough to make a spreadable icing.
  1. Combine all the sponge ingredients and stir well to combine. Cover loosely and let this mixture sit at room temperature overnight or for 12 hours. The mixture should be puffy and little bubbly.
  2. When the sponge is ready, combine all the dough ingredients and the sponge together. Mix and knead until you have a medium-soft, smooth dough. Cover and let the dough rise until it's puffy, though probably not doubled in bulk. This will take 2-3 hours, depending on the ability of your sourdough starter and the temperature of the room.
  3. Lightly grease a 9"x13" baking pan with butter and set aside.
  4. To make the filling, combine all the filling ingredients except the blueberries in a small bowl, stirring until smooth.
  5. To shape the rolls, gently deflate the dough and transfer it to a lightly greased work surface. Roll it into a 12"x16" rectangle. Spread the filling over the dough, leaving a 1 inch margin along one long edge. Sprinkle the blueberries evenly over the surface.
  6. Starting with the filling-covered long edge, gently roll the dough into a loose log, turning it so the seam is flat against the work surface. Gently cut the log into 16 pieces using a serrated knife or a strand of waxed dental floss.
  7. Place the rolls in the prepared pan, spacing them evenly. Cover them lightly with greased plastic wrap and allow them to rise for 2-3 hours. They won't double in size, but will become puffy and should barely touch each other.
  8. Near the end of the buns' rise, preheat the oven to 350F.
  9. Bake the buns until they are a deep golden brown on top, 25 to 28 minutes. Remove them from the oven and set the pan on a rack. Let them cool for 3 minutes, then invert them onto a rack. Place another rack on top of the buns, feet side up, and turn the rolls back over onto the 2nd rack.
  10. If using the icing, beat together the sugar, vanilla, butter, salt and 2 Tbsp. of milk or cream in a medium mixing bowl. Beat in additional milk or cream as needed to make the icing spreadable. Spread the icing on the lukewarm buns.
These buns are pretty sweet and I frequently omit the icing. If you want to be able to bake fresh buns first thing in the morning, you can let them rise in the refrigerator overnight instead of letting them rise on the counter for 3 hours. In the morning, take them out of the fridge while you preheat the oven and bake as directed.
Recipe by BakeNQuilt at