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.