Potato flake sourdough blueberry cinnamon rolls – a homemade sourdough cinnamon roll with a twist! Filled with a blueberry jam and topped with blueberry cream cheese icing, it’s the perfect combination of blueberry pie meets cinnamon roll.
This recipe is uses techniques from traditional cinnamon rolls with an added step of making homemade blueberry jam. The result is a fluffy dough, rich blueberry filling, and a luscious cream cheese frosting.
With a make-ahead option, you can prep the dough the night before and enjoy freshly baked rolls the next morning—ideal for special occasions like Christmas morning or when you want to spoil your family with a memorable breakfast.
Why you’ll want to make these Potato Flake Sourdough Blueberry Cinnamon Rolls:
- A potato flake starter is perfect for sweeter breads, making this recipe one of the best things to make with a potato flake starter.
- They are soft, fluffy, gooey and delicious with the perfect swirl of cinnamon, sugar, blueberry and butter.
- You don’t need any yeast, baking powder, or baking soda, they will naturally rise using the wild yeast in your starter.
- It’s a great make-ahead option for breakfast. You can prepare the cinnamon rolls the night before and let them rise over night making it a breeze to pop in the oven when you wake up.
- The fermentation that occurs to make the bread rise, also makes the bread much more digestible and easier for those who don’t tolerate gluten well.
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Tools you will need:
- Stand mixer (optional, but so much easier)
- Measuring cups and spoons
- Silicone spatula
- Rolling pin
- Unflavored floss or thread for cutting
- Basting brush
- Baking dish (9×13 baking dish or large cast iron skillet)
- Small sauce pan
Ingredients
Dough Ingredients:
- 1/2 cup active potato flake starter
- 3 ½ cups bread flour
- 1/3 cup sugar
- 3/4 cup warm milk (make sure it’s not too hot to preserve the wild yeast)
- 1/4 cup melted coconut oil
- 1/2 tablespoon salt
Blueberry Filling Ingredients:
- 2 cups frozen blueberries
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Cinnamon Sugar Filling Ingredients:
- 1/4 cup melted butter (unsalted)
- 3/4 cup dark brown sugar
- 1 tablespoon cinnamon
Blueberry Swirl Icing ingredeints:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 2 tablespoons blueberry jam (reserved from the filling)
- 1 tablespoon lemon zest
Extra Ingredients:
- 3/4 cup heavy cream to pour over the rolls before baking
Instructions for making potato flake sourdough blueberry cinnamon rolls:
Feed Your Starter:
To start, you’ll need an active sourdough starter, which serves as the natural leavening agent in this recipe. If you’re new to potato flake sourdough recipes, make sure your starter has been fed about 8-24 hours prior to making your dough. This will ensure it gives your dough the rise it needs.
Mix the Dough:
In the bowl of a stand mixer with the dough hook attachment, combine the fed potato flake sourdough starter, bread flour, sugar, warm milk, salt, and melted coconut oil. Mix on low speed until the dough begins to form and pull away from the sides of the bowl. You’re looking for a soft, slightly sticky dough.
First Rise:
Remove the dough and shape it into a ball. Place it in a large bowl greased with coconut oil. Cover tightly with plastic wrap and allow it to rest in a warm place for 8-12 hours or overnight. This is the first rise, which allows the dough to ferment and develop flavor.
Prepare the Blueberry Filling:
While your dough rises, it’s time to make the sweet, tangy blueberry jam that will be the heart of these rolls. This can be done after you make the dough and be refrigerated to allow it to cool and thicken while the dough rises.
Cook the Blueberries:
In a small saucepan over medium heat, combine the frozen blueberries, brown sugar, and lemon juice. Stir until the blueberries start to break down, and the sugar dissolves, about 5 minutes.
In a small bowl, whisk together the cornstarch and water. Add this slurry to the blueberry mixture and cook until the jam thickens, about 2-3 minutes. Let it cool completely before using. Remember you will need to reserve 2 tablespoons of the jam for the frosting.
Assemble the Rolls:
After the dough has finished rising, you’ll be ready to roll it out and assemble your sourdough cinnamon rolls.
Roll Out the Dough:
On a lightly floured surface, press the dough flat into a rectangle. Using a rolling pin, roll it out into a large rectangle about 1/4 inch thick.
Spread the Cinnamon Sugar:
Brush the dough with melted butter and sprinkle with the cinnamon-sugar mixture made from the brown sugar and cinnamon. Spread the blueberry jam evenly over the cinnamon sugar, leaving a 1-inch border around the edges of the dough.
Roll the Dough:
Starting from one of the long sides, roll the dough tightly into a log. It will get messy, especially with the blueberry jam, but keep rolling until you reach the end. Pinch the seams of the dough to seal the main roll.
Slice the Rolls:
Using a sharp knife or preferably unflavored dental floss, cut the log into 12-15 even rolls. Place the rolls in a greased baking dish, leaving some space between them to allow for expansion during the second rise.
The more space between them the more they will rise “out,” the closer they are together the more they will rise “up.”
You can scoop up any of the blueberry jam that came out of the dough onto the clean work surface and spread on top of the rolls for extra blueberry flavor if desired.
Second Rise:
Cover the rolls with plastic wrap again and allow them to rise in a warm place for another 8-12 hours or overnight. This is the second rise, which gives the dough time to become light and fluffy.
Bake the Rolls:
The following morning, you’ll be ready to bake your rolls!
- Preheat the Oven: Set your oven to 350°F (175°C).
- Optional: Pour Heavy Cream: For extra gooeyness, pour 3/4 cup heavy cream over the unbaked rolls right before baking. This helps create an ultra-moist cinnamon roll.
- Bake: Place the rolls in the oven and bake for 25-30 minutes, or until the tops are a beautiful golden brown. If they brown too quickly, cover them with aluminum foil for the last 10 minutes.
Make the Blueberry Cream Cheese Frosting:
While the rolls bake, it’s time to whip up the cream cheese frosting with a delightful blueberry swirl.
Beat the Frosting:
In a small bowl, use a hand mixer to beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar, vanilla extract, and lemon zest. Mix until light and fluffy, then add the heavy cream.
Swirl in Blueberry Jam:
Take the reserved blueberry jam and swirl it into the frosting. Don’t mix it in completely—you want to create beautiful streaks of jam throughout the frosting.
Frost and Serve:
Once the sourdough cinnamon rolls have finished baking and have cooled slightly, it’s time to frost them.
Spread the frosting generously over the top of the dough. The residual heat from the rolls will melt the frosting slightly, making it even gooier and more delicious.
These blueberry cinnamon rolls are best enjoyed warm, with a cup of coffee or tea. They’re the perfect treat for a leisurely Christmas morning or any special occasion.
Tips for Success
- Make-Ahead Option: You can prepare the dough the morning before you want to enjoy them. Allowing it to ferment for its first rise during the day. That night, assemble the rolls and allow them to rise a second time through the night. In the morning they will be ready to bake for a delicious breakfast treat!
- Use a thread or unflavored dental floss: When cutting the rolls, it’s best to use thread or dental floss to cut the rolls without squishing them. If you don’t have either on hand be sure to use a sharp knife to keep the rolls from squishing and losing their shape. A bench scraper isn’t the best tool for the job here.
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing.
- Storage: Store any leftover rolls in an airtight container in the fridge for up to 2-3 days, or freeze them for longer storage.
This sourdough cinnamon roll recipe with blueberry filling is a great way to enjoy the best of both worlds—classic cinnamon rolls using the wild yeast for it’s rise, combined with a delicious blueberry filling. Whether you’re a seasoned baker or trying sourdough recipes for the first time, these rolls are a great recipe to add to your collection. The combination of flavors and textures is truly a winner, and your family will thank you for it, trust me!
Enjoy baking, and don’t forget to share these potato flake sourdough blueberry cinnamon rolls with loved ones!
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Potato Flake Sourdough Blueberry Cinnamon Rolls
Equipment
- Stand mixer (optional, but so much easier)
- measuring cups and spoons
- Silicone spatula
- Rolling Pin
- Unflavored floss or thread for cutting
- Basting brush
- Baking dish (9×13 baking dish or large cast iron skillet)
- Small sauce pan
Ingredients
Dough Ingredients:
- 1/2 cup active potato flake starter
- 3 ½ cups bread flour
- 1/3 cup sugar
- 3/4 cup warm milk make sure it’s not too hot to prevent killing the wild yeast
- 1/4 cup melted coconut oil
- 1/2 tablespoon salt
Blueberry Filling Ingredients:
- 2 cups frozen blueberries
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Cinnamon Sugar Filling Ingredients:
- 1/4 cup melted butter unsalted
- 3/4 cup dark brown sugar
- 1 tablespoon cinnamon
Blueberry Swirl Icing Ingredients:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 2 tablespoons blueberry jam reserved from the filling
- 1 tablespoon lemon zest (if in a pinch lemon juice will work, but will thin out the icing)
Extra Ingredients:
- 3/4 cup heavy cream to pour over the rolls before baking
Instructions
- To start, you’ll need an active sourdough starter, make sure your starter has been fed about 8-24 hours prior to making your dough.
- In the bowl of a stand mixer with the dough hook attachment, combine the fed potato flake sourdough starter, bread flour, sugar, warm milk, salt, and melted coconut oil. Mix on low speed until the dough begins to form and pull away from the sides of the bowl. You’re looking for a soft, slightly sticky dough.
- Remove the dough and shape it into a ball. Place it in a large bowl greased with coconut oil. Cover tightly with plastic wrap and allow it to rest in a warm place for 8-12 hours or overnight. This is the first rise, which allows the dough to ferment and develop flavor.
- While your dough rises, it’s time to make the blueberry jam. In a small saucepan over medium heat, combine the frozen blueberries, brown sugar, and lemon juice. Stir until the blueberries start to break down, and the sugar dissolves, about 5 minutes.
- In a small bowl, whisk together the cornstarch and water. Add this slurry to the blueberry mixture and cook until the jam thickens, about 2-3 minutes. Let it cool completely before using. Remember you will need to reserve 2 tablespoons of the jam for the frosting.
- After the dough has finished rising, you’ll be ready to roll it out and assemble your sourdough cinnamon rolls.
- On a lightly floured surface, press the dough flat into a rectangle. Using a rolling pin, roll it out into a large rectangle about 1/4 inch thick.
- Brush the dough with melted butter and sprinkle with the cinnamon-sugar mixture made from the brown sugar and cinnamon. Spread the blueberry jam evenly over the cinnamon sugar, leaving a 1-inch border around the edges of the dough.
- Starting from one of the long sides, roll the dough tightly into a log. It will get messy, especially with the blueberry jam, but keep rolling until you reach the end. Pinch the seams of the dough to seal the main roll.
- Using a sharp knife or preferably unflavored dental floss, cut the log into 12-15 even rolls. Place the rolls in a greased baking dish, leaving some space between them to allow for expansion during the second rise.
- The more space between them the more they will rise “out,” the closer they are together the more they will rise “up.”
- You can scoop up any of the blueberry jam that came out of the dough onto the clean work surface and spread on top of the rolls for extra blueberry flavor if desired.
- Cover the rolls with plastic wrap again and allow them to rise in a warm place for another 8-12 hours or overnight. This is the second rise, which gives the dough time to become light and fluffy.
- After second rise, preheat the Oven: Set your oven to 350°F (175°C).
- Optional but highly recommended: Pour Heavy Cream: For extra gooeyness, pour 3/4 cup heavy cream over the unbaked rolls right before baking. This helps create an ultra-moist cinnamon roll.
- Place the rolls in the oven and bake for 25-30 minutes, or until the tops are a beautiful golden brown. If they brown too quickly, cover them with aluminum foil for the last 10 minutes.
- While the rolls bake, it’s time to whip up the cream cheese frosting with a delightful blueberry swirl.
- In a small bowl, use a hand mixer to beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar, vanilla extract, and lemon zest. Mix until light and fluffy, then add the heavy cream.
- Take the reserved blueberry jam and swirl it into the frosting. Don’t mix it in completely—you want to create beautiful streaks of jam throughout the frosting.
- Once the sourdough cinnamon rolls have finished baking and have cooled slightly, it’s time to frost them.
- Spread the frosting generously over the top of the dough. The residual heat from the rolls will melt the frosting slightly, making it even gooier and more delicious.
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