Blueberry Sourdough Cinnamon Rolls

 Blueberry Cinnamon Rolls

Dough:

1. 300 g of water
2. 170 g sourdough starter active
3. 20 g granulated sugar
4. 650 g bread flour
5. 67 g butter
6. 1 large egg room temperature
7. 10 g sea salt
8. 1/3 cup cream for pouring over rolls
9. 3-4 T butter for inside rolls

Blueberry Preserve:

1. 2 cups blueberries, fresh or frozen
2. ¼ cup granulated sugar
3. 1 tbl lemon juice
4. 1 tbl water, optional
5. ½ tsp cornstarch

Inside spread topping:

1. Brown sugar
2. Cinnamon

Blueberry Sweet Cream Icing:

1. 4 oz cream cheese, softened
2. ½ cup powdered sugar
3. ½ cup heavy whipping cream
4. 2 tsp vanilla bean paste or pure vanilla extract
5. 3 T blueberry preserve

INSTRUCTIONS:

Dough:

1. In a large bowl, combine the starter, sugar, and 200g of the water. Mix until it forms a slurry.
2. Add the flour to the bowl and set aside.
3. 100g of remaining water and butter in a heat-safe bowl, and a microwave for 30-40seconds, or until melted.
4. Add the melted mixture to a large bowl.
5. Mix and knead until a shaggy dough.
6. Let the dough rest and be covered with a tea towel for 30-45 minutes.
7. Add the egg and salt to the bowl. Knead for 10 minutes.
8. Rest for 45 minutes, covered.
9. Kneed again until smooth.
10. Cover the bowl and rest for 8-12 hours or until doubled in size.

Filling:

1. In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest.
2. Heat over medium heat, stirring often until the blueberries begin to burst.
3. Continue stirring occasionally until the mixture begins to thicken, about 10 minutes.
4. At this point, you can continue to boil the liquid or add the cornstarch.
5. Boil for 5 minutes more with the cornstarch or until it coats the back of a spoon well if you don’t add the cornstarch. This may take 10 more minutes.
6. Remove from the heat, transfer to a small bowl, and place in the fridge to cool (making this at the same time as the dough, so it can cool over night good option).
7. Place the dough on a lightly floured workspace.
8. Roll the dough out.
9. Take 3-4 tablespoons of softened butter and spread a layer over the entire dough.
10. Spread Filling, saving about 1/2 cup of filling for the icing.
11. Generously sprinkle brown sugar and then cinnamon over the filling.

(Option 1) Roll Then Cut

1. Roll the entire dough, starting at one side, tightly rolling until a long cylinder.
2. Using a bench butter or dental floss, cut into 11/2 pieces. 
3. Place rolls onto a lined tray.
4. Cover the tray with cling wrap.
5. Rest for 1-2 hours or until the second rise.

(Option 2) Cut then Roll

1. Using a sharp knife, cut 11/2 strips into the dough.
2. Tightly roll each strip. 
3. Place rolls onto a lined tray.
4. Cover the tray with cling wrap.
5. Rest for 1-2 hours or until the second rise.

1. Preheat 425 degrees
2. Pour heavy whipping cream (1/3 cup) over the rolls.
3. Bake for 10 minutes, then reduce the heat to 325 degrees and bake for 32-37 minutes more or until the rolls are golden brown and the center rolls look done.
4. Remove from the oven to a cooling rack and cool for 15-25 minutes.

Icling:

1. In a medium-sized bowl, combine the softened cream cheese, powdered sugar, and vanilla using a whisk.
2. As you whisk, for about 3 minutes by hand or until it thickens and reaches a whipped and thicker consistency.
3. Add the reserved blueberry preserve and mix until well incorporated.
4. After the rolls have cooled, ice the rolls.
5. Store the leftovers in the fridge in an airtight container.
6. Enjoy!