Sourdough Discard Lemon Blueberry Rolls

Bright, jammy, and irresistibly tender, these Sourdough Discard Lemon Blueberry Rolls are basically a little bit of sunshine. They’re soft and buttery with a sweet swirl, bursting with juicy blueberries and fresh lemon flavor… and topped with the dreamiest silky lemon cream cheese glaze that melts right into every layer. Easy to make and even easier to eat, you’re going to be obsessed with these.

Tools You’ll Need:

1. Stand mixer with dough hook (or strong hands!)- for mixing dough.
2. Mixing bowls- small and large for dough and frosting.
3. Saucepan or small pot- for blueberry compote.
4. Whisk- for stirring blueberry compote.
5. Rolling pin– to roll dough out.
6. 9×13 inch baking dish or lined muffin tin- for baking rolls. I love this pan from USA linked here.
7. Offset spatula or spatula– for spreading butter.
8. Bench scraper or serrated knife- to cut rolls.
9. Digital food scale (optional)– recommended for accurate measurements.

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Gather Your Ingredients:

1. Unsalted butter- adds richness and softness to the rolls and helps the glaze set up with that glossy finish.
2. Egg- helps bind the dough together so the rolls bake up soft.
3. Sourdough starter/discard – (can use flat or past peak, can be cold or room temperature). Key for fermentation if you’re resting the dough overnight.
4. Whole Milk- keeps the dough tender and helps combine the dough.
5. Vanilla extract- adds warmth and flavor.
6. Lemon zest- brings bright lemon flavor without thinning the dough and the glaze.
7. Lemon juice- adds fresh lemon punch and balances out the sweetness.
8. All-purpose flour- gives the dough structure and helps the rolls hold shape. You can substitute for bread flour if needed but I like the softness of all-purpose.
9. Baking powder + soda- helps the dough to rise and lift without using yeast.
10. Sea salt- balances and enhances the sweetness.
11. Granulated white sugar- sweetens the dough and the compote.
12. Frozen blueberries- the juicy, jammy filling that brings these rolls to life.
13. Cornstarch- thickens the compote so it isn’t runny.
14. Water- helps dissolve the cornstarch.
15. Cream cheese- makes the tangy creamy glaze. Don’t substitute for cream cheese spread.
16. Powdered sugar- sweetens and thickens the glaze. Don’t use granulated sugar or the glaze will be grainy.

Instructions

Step 1: Make the Blueberry Compote

In a small saucepan, combine the blueberries, sugar, lemon juice, zest, and salt.

Bring to a simmer over medium heat, stirring to avoid burning on the bottom.

In a small bowl, stir the cornstarch and water into a slurry. Add to the compote and cook for 2–3 minutes until thickened and jammy. You want a fairly thick mixture.

Remove from heat and let cool completely.

Cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Set aside while making your dough.

Step 2: Make the Dough

Gently heat the milk for the dough to about 70-80 degrees in a small pot or the microwave. Avoid overheating the milk.

In a large bowl, whisk together the egg, sourdough discard, warm milk, vanilla, lemon zest, and sugar until well combined. It’s okay if discard doesn’t fully dissolve.

In another bowl add the flour, baking powder, baking soda, and salt. Whisk together dry ingredients, and add to your wet ingredients. Mix with a dough hook or spatula until a shaggy dough forms.

Add the softened butter in 1 Tablespoon pats all over the dough and knead with your hands for a few minutes until dough is smooth and butter is incorporated.

Overnight Fermentation Option: you can cover and refrigerate dough overnight for optimal fermentation. Otherwise, proceed with the recipe as listed below.

Step 3: Roll and Fill

Preheat your oven to 350 F (175C).

Flour your work surface very well and place dough on work surface. Flour top of dough before rolling out to prevent sticking. Roll the dough into a rectangle about 12×16 inches (30×40 cm). Spread the surface with 5 Tablespoons softened (not melted) butter, leaving a 1/2 inch border at the top of the dough rectangle.

Spread the cooled blueberry compote evenly across the surface, leaving a ½-inch border at the top again. Sprinkle with extra lemon zest if desired.

Roll up tightly from the long side into a log. Slice into even 12 rolls using a bench scraper or sharp knife. These rolls are messy, and you may have extra blueberry compote oozing out when you roll and cut them. That’s okay, it will make for moist rolls!

Step 4: Bake the Rolls

Place the rolls in a greased 9×13 pan, or alternatively you can place into parchment lined 12 cup muffin pan.

Bake immediately at 350°F (175°C) for 30 minutes, or until golden brown and the centers are fully baked (internal temp 190–200°F / 88–93°C). You may see some butter still on the top, that’s okay this will soak into the rolls. If you push on the center of the roll with your finger, bread should be firm to check for doneness.

Let cool in the pan for 10–15 minutes before glazing.

Step 5: Make the Lemon Cream Cheese Glaze

Beat the cream cheese and butter together until smooth and fluffy.

Add vanilla, lemon zest, and lemon juice. Mix until combined.

Add powdered sugar and beat until smooth. Adjust consistency with more lemon juice or milk if needed.

Drizzle generously over slightly cooled rolls and serve warm.

Yields 12 rolls

How to Store:

Room temperature– Store covered at room temperature for 1–2 days.

Refrigerator– Store up to 5 days in an air tight container. Gently reheat to enjoy.

Freezer– Store unglazed rolls wrapped tightly in plastic up to 2 months. Defrost, warm gently in the oven, and glaze fresh.

FAQ’S

Drop a comment and leave a review if you loved this recipe, and don’t forget to try more of my sourdough discard recipes like my Sourdough Blueberry Lemon Crumble Muffins!

Sourdough Discard Lemon Blueberry Rolls

Bright, jammy, and irresistibly tender, these Sourdough Discard Lemon Blueberry Rolls are basically a little bit of sunshine. They're soft and buttery with a sweet swirl, bursting with juicy blueberries and fresh lemon flavor… and topped with the dreamiest silky lemon cream cheese glaze that melts right into every layer. Easy to make and even easier to eat, you're going to be obsessed with these.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 12

Equipment

• Stand mixer with dough hook (or strong hands!) – for mixing dough
• Mixing bowls – small and large for dough and glaze.
• Saucepan or small pot – for blueberry compote.
• Whisk – for stirring blueberry compote.
• Rolling Pin – to roll dough out.
• 9×13 inch baking dish or lined muffin tin – for baking rolls. I love this pan from USA linked here.
• Spatula – for spreading butter.
• Bench scraper or serrated knife – to cut rolls.
• Digital food scale (optional) – recommended for accuracy.

Ingredients

  

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Dough:

• 1/4 (57g) cup unsalted butter, softened
• 1 large egg room temperature
• 1/2 (120g) cup sourdough discard (100% hydration)
• 3/4 (205g) cup whole milk
• 1 tsp vanilla extract
• 2 (8g) lemons, zested
• 3 1/4 (400g) cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/4 (50g) cup granulated white sugar

Blueberry Compote Filling:

• 1 1/2 (250g) cups blueberries frozen
• 1/4 (50g) cup granulated sugar
• 3 (40g) tbsp lemon juice
• 1 (4g) lemon, zested
• 2 (16g) tbsp cornstarch
• 1 (15g) tbsp water
• 1/8 tsp sea salt

Lemon Cream Cheese Glaze:

• 4 (113 g) oz cream cheese room temp
• 1/4 (57g) cup salted butter softened
• ½ tsp vanilla extract
• 1 (4g) lemon, zested
• 2 (25–30 g) tbsp lemon juice (to taste)
• 3/4 (90g) cup powdered sugar

Instructions

 

Step 1: Make the Blueberry Compote

• In a small saucepan, combine the blueberries, sugar, lemon juice, zest, and salt.
  1 1/2 (250g) cups blueberries, 1/4 (50g) cup granulated sugar, 3 (40g) tbsp lemon juice, 1 (4g) lemon, zested, 1/8 tsp sea salt
• Bring to a simmer over medium heat, stirring to avoid burning on the bottom.
• In a small bowl, stir the cornstarch and water into a slurry. Add to the compote and cook for 2–3 minutes until thickened and jammy. You want a fairly thick mixture.
  2 (16g) tbsp cornstarch, 1 (15g) tbsp water
• Remove from heat and let cool completely.
• Cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Set aside while making your dough.

Step 2: Make the Dough

• Gently heat the milk for the dough to about 70-80 degrees in a small pot or the microwave. Avoid overheating the milk.
  3/4 (205g) cup whole milk
• In a large bowl, whisk together the egg, sourdough discard, warm milk, vanilla, lemon zest, and sugar until well combined. It’s okay if discard doesn’t fully dissolve.
  1 large egg, 1/2 (120g) cup sourdough discard (100% hydration), 1 tsp vanilla extract, 2 (8g) lemons, zested, 1/4 (50g) cup granulated white sugar
• In another bowl add the flour, baking powder, baking soda, and salt. Whisk together dry ingredients, and add to your wet ingredients. Mix with a dough hook or spatula until a shaggy dough forms.
  3 1/4 (400g) cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• Add the softened butter in 1 Tablespoon pats all over the dough and knead with your hands for a few minutes until dough is smooth and butter is incorporated.
  1/4 (57g) cup unsalted butter, softened
• Overnight Fermentation Option: you can cover and refrigerate dough overnight for optimal fermentation. Otherwise, proceed with the recipe as listed below.

Step 3: Roll and Fill

• Preheat your oven to 350 F (175C).
• Flour your work surface very well and place dough on work surface. Flour top of dough before rolling out to prevent sticking. Roll the dough into a rectangle about 12×16 inches (30×40 cm). Spread the surface with 5 Tablespoons softened (not melted) butter, leaving a 1/2 inch border at the top of the dough rectangle.
• Spread the cooled blueberry compote evenly across the surface, leaving a ½-inch border at the top again. Sprinkle with extra lemon zest if desired.
• Roll up tightly from the long side into a log. Slice into even 12 rolls using a bench scraper or sharp knife. These rolls are messy, and you may have extra blueberry compote oozing out when you roll and cut them. That’s okay, it will make for moist rolls!

Step 4: Bake the Rolls

• Place the rolls in a greased 9×13 pan, or alternatively you can place into parchment lined 12 cup muffin pan.
• Bake immediately at 350°F (175°C) for 30 minutes, or until golden brown and the centers are fully baked (internal temp 190–200°F / 88–93°C). You may see some butter still on the top, that’s okay this will soak into the rolls. If you push on the center of the roll with your finger, bread should be firm to check for doneness.
• Let cool in the pan for 10–15 minutes before glazing.

Step 5: Make the Lemon Cream Cheese Glaze

• Beat the cream cheese and butter together until smooth and fluffy.
  4 (113 g) oz cream cheese, 1/4 (57g) cup salted butter
• Add vanilla, lemon zest, and lemon juice. Mix until combined.
  ½ tsp vanilla extract, 1 (4g) lemon, zested, 2 (25–30 g) tbsp lemon juice (to taste)
• Add powdered sugar and beat until smooth. Adjust consistency with more lemon juice or milk if needed.
  3/4 (90g) cup powdered sugar
• Drizzle generously over slightly cooled rolls and serve warm.
• Yields 12 rolls

Notes

How to Store:

Room temperature– Store covered at room temperature for 1–2 days.

Refrigerator– Store up to 5 days in an air tight container. Gently reheat to enjoy.

Freezer– Store unglazed rolls wrapped tightly in plastic up to 2 months. Defrost, warm gently in the oven, and glaze fresh.

 

Course Breakfast

Cuisine American

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