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.
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.
- 9x13 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
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 12x16 inches (30x40 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 9x13 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. Tried this recipe?Let us know how it was!