Lemon Blueberry Sourdough Rolls with Cream Cheese Frosting

Naturally leavened sweet rolls filled with silky lemon butter and blueberry compote, finished with a tangy cream cheese glaze and a spoonful of homemade lemon curd.

These soft, enriched sourdough rolls are a bright bake, perfect for mornings when you want something that feels a little special. The base is a lightly sweet dough that rises overnight, making it ideal for slower winter baking. Inside each swirl is a smooth lemon butter filling layered with a homemade blueberry compote, the kind that’s just tart enough to cut through the richness. Once baked, the rolls are topped with a cream cheese glaze and a spoonful of lemon curd to finish.

This recipe is designed with winter proofing times in mind. The stiff levain is made in the morning, the dough is mixed and rested overnight, and you’ll be shaping and baking fresh rolls the following morning. If you’re baking in summer or a warmer climate, scroll to the notes for a few easy adjustments.

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Ingredients

Stiff Levain
20g sourdough starter
20g sugar
40g water
65g flour

Main Dough
All of the stiff levain
220g milk
85g sugar
500g flour
1 egg
4g salt
65g neutral oil or softened butter

Lemon Filling
55g unsalted butter, softened
60g granulated sugar
Zest from 1 large lemon (about 6g)
Pinch of salt

Blueberry Compote
200g blueberries
20g sugar
Juice of ½ lemon
Zest of 1 lemon
1 tbsp organic cornflour

Cream Cheese Frosting
160g cream cheese
½ cup icing sugar
Zest of 1 lemon
Juice of ½ lemon
Vanilla paste to taste

Lemon Curd (for topping only)
3 eggs
80g unsalted butter
1/3 cup sugar + 1/3 cup lemon juice

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Method

Day 1 – Morning

1. Mix the stiff levain ingredients in a small bowl or jar. Cover and place in a warm spot. It should be bubbly and doubled by the evening.

Day 1 – Evening
2. In a large mixing bowl, combine all dough ingredients along with the stiff levain. Mix and knead until smooth and elastic.
3. Cover the bowl and let the dough rise overnight at room temperature until doubled in size.

While the dough rises
4. Make the lemon filling by mixing together the softened butter, sugar, lemon zest, and salt in a small bowl until smooth and creamy.
5. Prepare the blueberry compote. In a small saucepan, combine the blueberries, sugar, lemon juice, zest, and cornflour. Simmer over medium heat, stirring occasionally, until thickened and glossy. Let it cool completely.

Day 2 – Morning
6. Lightly flour your surface and roll the dough out into a large rectangle.
7. Spread the lemon filling evenly over the dough, followed by the blueberry compote.
8. Slice the dough into long strips and roll each strip into a spiral. Arrange in a lined or greased baking dish.
9. Let the rolls proof at room temperature for around 20 minutes while preheating your oven to 180°C (350°F).
10. Bake the rolls for 22–25 minutes, or until lightly golden and cooked through.

Cream Cheese Frosting
11. Whisk together the cream cheese, icing sugar, lemon zest, lemon juice, and vanilla paste until smooth. Set aside.

Lemon Curd (for topping only)
12. In a small saucepan, whisk together the eggs, lemon juice, and sugar. Cook gently over low heat, stirring constantly, until thickened.
13. Remove from heat and stir in the butter until melted and glossy. Let cool before using.

To serve
14. Once the rolls have cooled slightly, spread over the cream cheese frosting and top each with a spoonful of lemon curd.

Spring & Summer Timing Notes

Warmer weather can speed up fermentation significantly, so here’s a rough guide to help adjust this recipe for spring and summer:

Stiff Levain (morning build):

• Ready in 4–6 hours at 24–28°C
• If your kitchen is hot, keep the levain in a cooler part of the house or monitor closely to avoid over-fermenting.

Bulk Fermentation (dough rise):

• In warm temperatures, the dough may double in as little as 4–6 hours.
• If mixing the dough in the evening, place it straight into the fridge overnight to slow fermentation. Bring to room temperature for 1–2 hours in the morning before shaping.

Final Proof (shaped rolls):

• Proof time may reduce to 15–20 minutes in a warm room.
• To gain more control, you can proof the shaped rolls in the fridge for 1–2 hours, or even overnight, and bake straight from cold.

Additional Tip:
Use your eyes and touch more than the clock. If the dough is puffy, smooth, and springs back slowly when pressed, it’s ready — regardless of the exact time.