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Sweet Rolls with Blueberry Filling

Sweet Rolls with Blueberry Filling

The dough I made for sweet rolls with blueberry filling is very versatile and can be used for any kind of sweet rolls with different types of filling (cinnamon, cardamom, fruit filled, sticky buns) or even babka. 

Also it works perfect with sourdough starter or made just with instant yeast.

I made these sweet rolls filled with homemade wild blueberry filling. Please see the recipe below.


Stiff Sourdough starter 


  • 20g bread flour
  • 100g hot boiling water


  • 360g bread flour 
  • 60g stiff starter 
  • 140g milk 
  • 1 large egg 
  • 75g g soft butter 
  • 50g sugar 
  • 7g salt 
  • 20g carrot juice ( for yellow color, optional)
  • 0.5g dry instant yeast (optional to reduce sourness) if not using sourdough starter use 4g dry instant yeast)

Blueberry filling

  • 250g frozen or fresh wild blueberries 
  • 80g sugar
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tbs cornstarch mixed with 1 tbs sugar 


Day 1


  • 10 pm add starter to the water and whisk together, add flour, mix well, form a ball, then roll it into a tight roll, place in a jar, let ferment at room 72-74F until it increases in volume about 2-3 times.(learn how to make sourdough starter from scratch here).
  • Prepare tangzhong by boiling ingredients over medium heat, until thick paste will form, cover and let cool down until next morning.

Day 2


  • 8 am mix starter, tangzhong,milk, egg, flour, sugar, yeast (if using),carrot juice ( if using)let it autolyse for 30minutes.
  • During the autolyse period the flour becomes fully hydrated. This process activates gluten development.
  • 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt and mix for a couple more minutes. The dough should form a ball.
  • Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (10-20g).
  • 9 am  cover and let the dough  proof for 3- 4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become slightly puffy.

Note: if using only instant yeast, fermentation will take about 2 hours, until the dough will get bigger.

  • 12 pm transfer the dough to the fridge for cold fermentation until next morning.


  • Mix frozen blueberries and sugar, over medium high heat, add lemon zest and lemon juice, let it simmer, until all juices will start bubbling.
  • Mix 1tbs sugar and 1tbs cornstarch add to a blueberry mixture, cook until filling will get thicker. 
  • Let cool off, store until needed.


  • 7 am sprinkle work surface with flour. Release the dough from container. Roll it into 15×15 inches rectangular.
  • Spread evenly blueberry filling.
  • Roll into a tight roll.
  • Divide the roll into 2 inch pieces.
  • Place each roll into a baking tray covered with parchment paper. You can use tart rings to keep rolls round.
  • Let them proof about 1-2 hours, until doubled in volume.
  • Bake at 375F for 22-25 min until light golden brown.
  • Let cool down, spread cream cheese icing or white icing on top. 


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Sweet Rolls with Blueberry Filling
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6 thoughts on “Sweet Rolls with Blueberry Filling

  1. These look so good!

    You list tangzhong in the recipe ingredients, but that is the only time the word is mentioned. I looked the recipe over several times trying to figure out when to add the tangzhong. Since I use tangzhong for all my sourdough recipes, I figure you would mix it in with the sourdough and then let it sit for a couple hours, before mixing in the remaining ingredients. At least that is what I do.

    I plan to use my bun pan to make them, which would make the buns about 4″ across. Would that be too big? What about using silicone cupcake or muffin cups?

  2. looks lovely ,but can explain when to add the TANGZHONG ? do you add with the sourdough ? Thanks for the recipe looks wonderful. for sure my family would love. Waiting for your answer. PS. LOVE all your recipes.

    1. Add tanzhong day 2 at 8 am

  3. Hi! Thinking of trying this out this weekend. At what moment do we incorporate the tangzhong? Is it in the autolyse process? Thank you! Been on this journey for only a few weeks and already enjoying your recipes!

  4. I made these and they are amazing! I’d like to make strawberry filled this time. Do you have any suggestions on how to do that? Would I just substitute strawberries for the blueberries? Thank you for your awesome recipes!

  5. How much commercial yeast do we use if not using stiff starter and do we still use tangzhong if we do? Thank you so much

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