You are going to love these sourdough blueberry cinnamon rolls. They are moist and packed with delicious flavor.

 

Sourdough:

What Is a Starter?

Sourdough starter is a mixture of water and flour that host a stable blend of wild yeast and beneficial bacteria.  The mixture is continually maintained with regular feedings and is used to leaven and flavor bread dough. 

Tips:

Water that is high in chlorine or chloramine can slow down or stop fermentation. Stick to unbleached flour since its treated with chemicals and will cause problems with your starter becoming active. Sourdough starter needs to be stored in a place that is between 71 and 81 degrees. If your house is cooler than that you can place it in the over with the light on. I store mine in mu laundry room with a small heater.

How to make a sourdough starter:

Day 1 mix one cup of non-chlorinated water with 1 cup of unbleached flour. Stir to combine, scraping down sides to incorporate everything.  Use a glass jar or bowl. (Not Metal) Place a clean tea towel over the jar and set aside.

Day 2 discard half of the mixture and repeat the process. Add one cup of flour, one cup of water and stir until all combined.

Repeat day 2 instructions for days 3, 4, and 5.

On day 6 and 6 do the same thing but feed it every 12 hours instead of every 24.

By day 7 there should be enough yeast and beneficial bacteria to bake sourdough bread and other goodies. You will know if it is working when it bubbles and doubles in size. If it is not bubbly and doubling in size continue with instructions from day 6 and 7.

 

 

Tools Needed:

Rolling Pin

Glass bowl

Pastry Brush

9-inch round pan

Ingredients:

• 1/2 Cup Active Sourdough starter
• 2 Cups Organic All-Purpose Flour
• 1/2 Cup Water
• 2 Tablespoons Honey
• 1/4 Cup Melted Butter
• 1 Pint of Blueberries
• 1 Tablespoon Vanilla
• 1/4 Cup Sugar
• 1 Tablespoon of Cinnamon
• 3/4 Cup of Dark Chocolate Chips Chopped
• 1/4 Cup Whipping Cream or Half and Half
• 1/4 Cup of Fresh Blueberries

 

 

Feed Your Starter:

Four to ten hours before starting the dough, feed your starter so it is bubbly and active. I normally feed my starter in the morning then start my dough in the evening. 

Making The Dough:

In a large glass bowl, mix together the sourdough starter, water, flour, honey and melted butter. The dough will be pretty firm. cover and allow to ferment for 12 to 24 hours for the most benefit, from the sourdough.

Making the Blueberry Filling:

Add 1 pint of blueberries and a tablespoon of vanilla to a small saucepan on medium to low heat. Smash the blueberries, stirring frequently. Cook on low heat until a sauce forms. Set aside to cool. This may be made ahead a few days and kept in the refrigerator until ready to use.

Assembling The Dough:

Preheat the oven to 375 degrees.

Roll out the dough you started yesterday in a rectangle with 1/4-to-1/2-inch thickness.

Pour the melted butter over the dough and spread with a pastry brush.

Combine the sugar and cinnamon in a small dish and sprinkle covering the dough to the edges.

Spread out the blueberry filling, then with the chocolate chips and fresh blueberries.  

Start rolling the dough up from the longest part of the rectangle. Pinch the seam together.  Using a knife or unflavored dental floss cut the dough into about 1-inch pieces, place the rolls in a buttered 9-inch round dish.

Drizzle 1/4 cup of heavy whipping cream or half and half over the rolls.

Place in a 375-degree preheated oven and cook for 22 to 27 minutes. The cream will make the cinnamon rolls doughier so you might want to add a piece of foil at about 20 minutes to prevent the top from getting to dark. Remove and place on a cooling rack.  

 

Sourdough Chocolate and Blueberry Cinnamon Rolls

Yield: 11

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Cinnamon rolls are the perfect addition to a morning cup of coffee. These blueberry chocolate cinnamon rolls are super moist and filled with delicious flavors.

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Ingredients

• 1/2 Cup Active Sourdough starter
• 2 Cups Organic All-Purpose Flour
• 1/2 Cup Water
• 2 Tablespoons Honey
• 1/4 Cup Melted Butter
• 1 Pint of Blueberries
• 1 Tablespoon Vanilla
• 1/4 Cup Sugar
• 1 Tablespoon of Cinnamon
• 3/4 Cup of Dark Chocolate Chips Chopped
• 1/4 Cup Whipping Cream or Half and Half
• 14 Cup of Fresh Blueberries

Instructions

In a large glass bowl, mix together the sourdough starter, water, flour, honey and melted butter. The dough will be pretty firm. cover and allow to ferment for 12 to 24 hours for the most benefit, from the sourdough.

Add 1 pint of blueberries and a tablespoon of vanilla to a small saucepan on medium to low heat. Smash the blueberries, stirring frequently. Cook on low heat until a sauce forms. Set aside to cool. This may be made ahead a few days and kept in the refrigerator until ready to use.

Roll out the dough you started yesterday in a rectangle with 1/4-to-1/2-inch thickness. Pour the melted butter over the dough and spread with a pastry brush. Combine the sugar and cinnamon in a small dish and sprinkle covering the dough to the edges. Spread out the blueberry filling, then with the chocolate chips and fresh blueberries.  

Start rolling the dough up from the longest part of the rectangle. Pinch the seam together.  Using a knife or unflavored dental floss cut the dough into about 1-inch pieces, place the rolls in a buttered 9-inch round dish. Drizzle 1/4 cup of heavy whipping cream or half and half over the rolls. Place in a 375-degree preheated oven and cook for 22 to 27 minutes. The cream will make the cinnamon rolls doughier so you might want to add a piece of foil at about 20 minutes to prevent the top from getting to dark. Remove and place on a cooling rack.  

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 42mgCarbohydrates: 68gFiber: 7gSugar: 35gProtein: 5g

Nutrition information isn't always accurate.

 

I had totally meant to top these with cream cheese icing, but they didn’t last that long.

Variations:

Add Cream Cheese Icing.

Cut out the sugar for healthier rolls.

Storing:

To keep cinnamon rolls moist, store in an airtight container. Wrap your cinnamon rolls individually in plastic wrap and place them in a freezer bag. They stay good on the counter for two days, in the fridge for two weeks, or in the freezer for 1 months. Cinnamon rolls can be frozen for up to 8 weeks. Thaw them at room temperature or place the rolls on a baking sheet and put them in a preheated oven at 350 degrees for about 10 minutes before baking them.