Blueberry Cheesecake Sourdough Rolls

Enriched sourdough bread, covered with cream cheese and blueberries, rolled into swirls and drizzled with sweet lemon icing.


I wanted to use my sourdough to make some sweet breakfast rolls this weekend, my first thought was cinnamon rolls, but I decided to be a bit more adventurous, so I used cream cheese and blueberry as a filling instead. Plus, I thought cinnamon rolls were a bit wintery to be made with this lovely spring time weather!


I’m really glad I used my ferment because the sourdough flavour gives the rolls a much more robust finish than a normal sweet dough, which complements the blueberries and cream cheese really well.

BUT, you don’t need a ferment to enjoy this recipe, if you don’t have one, just replace the ferment in the recipe with 15g of fast action yeast, and only prove for 1-2 hours each time. I’m sure it would still be delicious!

This was really exciting and different, and I’m really pleased that I’ve found such fun things to do with my ferment! You should look forward to many more sourdough posts!


Variations: You could use any fruit in the rolls, some strawberries or raspberries would be really nice, and you could add some chunks of white and dark chocolate, to make them even sweeter.


Ingredients: Makes one large loaf

The Dough:

  • 200g Sourdough Ferment
  • 500g Strong White Bread Flour
  • 10g Salt
  • 50g Honey
  • 250ml Milk
  • 1 Egg

The Filling:

  • 250g Cream Cheese
  • 1 Egg
  • 100g Sugar
  • 50g Self Raising Flour
  • 200g Fresh Blueberries


To Make:

Combine the ferment, flour, salt, honey, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 8 hours.

Turn out the proved dough, and knock out the air and stretch into a large rectangle.


Combine all the filling ingredients except the cinnamon and blueberries, and spread the mixture over the rectangle, making sure it is evenly covered right up to the edges.


Sprinkle over the cinnamon, then scatter over the fresh blueberries. Roll up the dough, to form a long sausage shape, and slice into 12-14 pieces, lay out onto a baking tray and leave to prove for 2 hours.


Preheat the oven to 180C, and bake the rolls in the oven for 20-25 minutes, until puffed up and golden brown.

Leave to cool a little on a wire rack and serve warm.