How to Make Soft Blueberry Sourdough Cinnamon Buns

With Spring around the corner, these soft Blueberry Sourdough Cinnamon Buns are the perfect thing to bake to transition to warmer, sunnier days! They are incredibly soft, perfectly sweet and gooey.

Cinnamon Buns are one of my personal favorite things to bake with sourdough. They have such incredible flavor and texture and everyone always loves them. While a classic one is always delicious, I love making fruity versions for something different!

To make these blueberry sourdough cinnamon buns you start with a simple sourdough bun dough. You then roll it out, spread over a thin layer of cinnamon sugar mixture, and a thick layer of juicy blueberry filling. Roll them up into buns and bake them until puffy and golden. Finally, you top them with a thick cream cheese frosting and dive in.

These blueberry cinnamon buns are such a simple recipe to make, but taste so decadent. They are beautiful to add to a weekend or Easter brunch or to simple enjoy as an afternoon treat. Kids absolutely love them and so will you! So feed your started because you have some buns to make.

Tips for Making Blueberry Sourdough Cinnamon Buns

1. Make sure you are using a strong active starter that has been fed a 1:4:4 ratio about 8-10 hours before making the dough. This will ensure you get a beautiful rise and nice fluffy buns.
2. Whether you knead the dough in your mixer or by hand, you want to do so for a good 6-8 minutes. There is no stretching or folding involved in this recipe so the kneading is required to help build structure in the dough.
3. The blueberry filling will get messy as you are rolling the buns up. Just try to roll the buns fairly tight while keeping that blueberry filling pushed in. Some of it leak out as you slice them but that’s totally fine, just add all of that into the baking pan too.

Blueberry Sourdough Cinnamon Bun Ingredients

Flour– Unbleached all purpose or bread flour. Whichever you typically use for sourdough.

Sourdough Starter– As mentioned above, you want a nice strong and active starter.

Milk- Whole milk or 2% are best.

Butter– You can use salted or unsalted. I always use salted.

Egg- There is just one egg in this dough.

Sugar- You need a bit of granulated sugar for the blueberry filling and some brown sugar for the cinnamon filling.

Powdered Sugar– This is to create a nice smooth icing.

Blueberries– Frozen blueberries are all you need for this recipe.

Cornstarch– Just a touch helps thicken the blueberry filling.

Cream Cheese– You want brick style cream cheese to give you a nice thick icing.

Cinnamon– This adds a subtle flavor to the filling without over powdering the blueberry flavor.

The Steps

Make The Dough

1. Start by adding the sourdough starter, milk, butter and egg to a bowl or bowl of a stand mixer. Stir until combined.
2. Next, add in the flour and salt. Stir until a dough starts to form then dump the dough onto the counter and knead for 8 minutes.
3. Once the dough is nice and smooth, place it back in the bowl, cover with plastic wrap and let it rest in a warm spot for 5-6 hours or unitl more than doubled in size. See photos.

Fill The Cinnamon Buns

1. While the dough rises, add the blueberries and 3 tbsp of sugar to a small pot. Cook over medium heat until it forms a sauce.
2. Then, stir together the cornstarch and water, and pour that into the blueberries. Stir and cook for another minute so it thickens.
3. Remove from the heat and stir in a pinch of salt. Place this in the freeze or fridge to chill.
4. Next, stir together the 1/4 cup of softened butter with 1/2 cup brown sugar and 1 tsp of cinnamon.
5. Once the dough has risen, dump it onto a clean counter and begin to roll it out into a large rectangle.
6. Roughly about 18 inches wide and 12-14 inches high. Take the cinnamon sugar mixture and spread it nice and thin over the dough.
7. Then, spread the cooled blueberry filling over top so it is evenly spread across the dough.
8. Starting along the edge closest to you, begin to tightly roll the dough away from you into a log.
9. Once you have a nice log, slice it into 8 pieces, then place them evenly spread apart in a 9×13 pan.
10. Cover with plastic wrap and place in the fridge over night or for up to 24 hours.
11. The next day, remove the buns from the fridge and allow them to rest in a warm place for 3 hours or until nice and puffy.

Bake and Ice

1. Preheat your oven to 350F then bake the buns for 30 -35 minutes or until set and lightly golden on top. Allow them to cook for 20 minutes.
2. Finally, beat the softened butter for 6 minutes until light and fluffy, then beat in the icing sugar.
3. Once smooth, add in the cream cheese and beat just until smooth.
4. To finish them off, add a large spoonful of the icing on top of each bun, and then if you want, I like to add a tiny spoonful of blueberry jam in top and swirl it in!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more delicious Cinnamon Buns to try!?

https://cmbarndominium.com/the-best-apple-pie-sourdough-cinnamon-buns/

https://cmbarndominium.com/soft-raspberry-sourdough-rolls-with-lemon-cream-cheese-icing/

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