InstructionsReset

1. 1.

   Make the Blueberry Compote

   1. 1.
      In a small saucepan, combine the blueberries, sugar, lemon juice, zest, and salt
   2. 2.
      Bring to a simmer over medium heat, stirring to avoid burning on the bottom.
   3. 3.
      In a small bowl, stir the cornstarch and water into a slurry. Add to the compote and cook for 2–3 minutes until thickened and jammy. You want a fairly thick mixture.
   4. 4.
      Remove from heat and let cool completely.
   5. 5.
      Cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Set aside while making your dough.
2. 2.

   Make the Dough

   1. 1.
      In a large bowl, whisk together the egg, sourdough discard, warm milk, vanilla, lemon zest, and sugar until well combined. It's okay if discard doesn't fully dissolve.
   2. 2.
      In another bowl add the flour, baking powder, baking soda, and salt. Whisk together dry ingredients, and add to your wet ingredients. Mix with a dough hook or spatula until a shaggy dough forms.
   3. 3.
      Add the softened butter in 1 Tablespoon pats all over the dough and knead with your hands for a few minutes until dough is smooth and butter is incorporated.
   4. 4.
      If desired, you can cover and refrigerate dough overnight for optimal fermentation. Otherwise, proceed with the recipe as listed below.
3. 3.

   Roll and Fill

   1. 1.
      Preheat your oven to 350 F (175C).
   2. 2.
      Flour your work surface very well and place dough on work surface. Flour top of dough before rolling out to prevent sticking. Roll the dough into a rectangle about 12x16 inches (30x40 cm). Spread the surface with 5 Tablespoons softened (not melted) butter, leaving a 1/2 inch border at the top of the dough rectangle.
   3. 3.
      Spread the cooled blueberry compote evenly across the surface, leaving a ½-inch border at the top again. Sprinkle with extra lemon zest if desired.
   4. 4.
      Roll up tightly from the long side into a log. Slice into even 9–12 rolls using a bench scraper or sharp knife. These rolls are messy, and you may have extra blueberry compote oozing out when you roll and cut them. That's okay, it will make for moist rolls!
4. 4.

   Bake

   1. 1.
      Place the rolls in a greased 10x10-inch pan (or round pan for a tighter fit), or alternatively you can place into parchement lined 12 cup muffin pan.
   2. 2.
      Bake immediately at 350°F (175°C) for 30 minutes, or until golden brown and the centers are fully baked (internal temp 190–200°F / 88–93°C). You may see some butter still on the top, that's okay this will soak into the rolls. If you push on roll with your finger, bread should be firm to check for doneness.
   3. 3.
      Let cool in the pan for 10–15 minutes before glazing.
5. 5.

   Make the Lemon Cream Cheese Glaze

   1. 1.
      Beat the cream cheese and butter together until smooth and fluffy.
   2. 2.
      Add vanilla, lemon zest, and lemon juice. Mix until combined.
   3. 3.
      Add powdered sugar and beat until smooth. Adjust consistency with more lemon juice or milk if needed.
   4. 4.
      Drizzle generously over slightly cooled rolls and serve warm.