Sourdough Blueberry Sweet Rolls

I had some blueberries in the fridge, a starter at its peak, and thought blueberry rolls would be a delicious breakfast the next day. This recipe is adapted from my cinnamon roll recipe. Since I wanted to use the blueberries that day, I didn't have time to make a sweet stiff levain, which I prefer for sweet doughs. If you plan ahead and want to use a sweet stiff leaven, you can follow my recipe for that here. This is a smaller recipe; it makes nine rolls that are slightly smaller than my cinnamon rolls. You could get away with half the sweet stiff levain if you use it. I topped these with a cream cheese and maple topping, and my family and I really enjoyed them!

Ingredients:

Bread dough:

500 grams bread flour

200 grams water

100 grams starter

1 egg

35 grams sugar

30 grams melted butter

8 grams salt

Filling:

1 1/2 cups blueberries

3/4 cup sugar

2 tablespoons lemon juice

Topping:

4 oz cream cheese

1/4 cup heavy cream

1/4 cup maple syrup

Directions:

1. Add all your dough ingredients to the bowl of a stand mixer fitted with a dough hook. Mix on low for 10–15 minutes or until the dough passes the window pane test.
   
   
   
2. Grease an 8x8-inch pan and place the dough in the pan to rise. Allow the dough to rise at room temperature for about 6 hours, or until it doubles in size and looks puffy and aerated. 
3. To make the filling, add your blueberries, sugar, and lemon juice to a small saucepan. Bring it to a simmer and cook on low for about 10 minutes, or until thickened and coats the back of a spoon. 
4. Once the dough has risen, roll it out on a floured surface to about 1/4 inch thick. Spread the blueberry filling evenly over the dough. Roll it up, starting with one of the long sides.
5. Cut into nine equal-sized rolls using a sharp knife or dental floss. 
6. Arrange the rolls in the pan the dough rose in. You can then cover the pan and place them in the fridge overnight, or let them proof on the counter for 1-2 hours or until almost doubled in size.
   
   
   
7. When ready to bake, preheat the oven to 375°F. Pour 2 tablespoons of heavy cream over the rolls and bake for 25–35 minutes, or until they reach 195–200 degrees internally. 
8. While the rolls bake, prepare the topping. Combine all the topping ingredients in a small saucepan and heat on medium-low until the cream cheese starts to soften and melt. Whisk to break up the cream cheese more. It is difficult to whisk out all the clumps of cream cheese. An immersion blender can be used to smooth out all the clumps.
9. When the rolls have baked, pour the topping over them, serve warm, and enjoy!