Every batch of our Sourdough Blueberry Cinnamon Rolls starts with the same thing every loaf of bread we make does: our sourdough starter. It gets fed daily, and by the time it goes into the dough it's active, bubbly, and ready to do its job. That wild yeast is what makes the whole thing work — and what makes the flavor something you can't get anywhere else.
Day 1 — The starter
It all begins with the starter. Fed, active, and ready to go. This is the foundation everything else is built on.
Day 2 — The dough and the fillings
We prepare the filling, then mix the dough. It gets folded, proofed, and put into cold retard overnight. The slow chill starts developing the flavor and structure that will carry through to the final roll.
Day 3 — The shaping
This is the part we love most — and the trickiest. Shaping has to happen fast. The dough needs to stay cool to hold its structure, so there's no lingering. Once the rolls are shaped, they proof again and go back into cold retard.
What makes these even more special: the blueberries come from our homestead. We grow them ourselves, which means they go from the bush into the filling without a detour through a warehouse or a freezer.
Day 4 — The bake
The rolls come out to temper, proof until they're pillowy and puffy, and then finally hit the oven. The whole bakery smells incredible.
What makes these even more special: the blueberries come from our homestead. We grow them ourselves, which means they go from the bush into the filling without a detour through a warehouse or a freezer. You can taste the difference.
Each order comes with a side of lemon cream cheese icing — bright, tangy, and just rich enough to balance the sweetness of the blueberries. It's a summer combination we're pretty proud of.
These are a seasonal item, so they won't be around forever. You can preorder them at threehandsbakery.com/order and get a 10% off and your rolls will be packed and waiting when you arrive at market.
Sourdough takes patience. So do homegrown blueberries. These rolls are the result of both, and we think that comes through in every bite. We hope you enjoy them as much as we enjoy making them. See you at the market! 🫐
And here's the whole process on a reel:
Let's make: Sourdough Blueberry Rolls
It takes 4 days to make our Sourdough Blueberry Cinnamon Rolls, and that is the secret to their flavor: a long fermentation process.
- Day 1: It all starts with an active sourdough starter. Fed daily so is nice and bubbly when it goes in the dough.
- Day 2: We prepare the filling. Then mix the dough, fold, proof it and cold retard it.
- Day 3: We shape the rolls. This is the funnest and trickiest part. You have to be fast so the dough stays cool and keeps its structure. Proof again the shaped rolls and cold retard.
- Day 4: Temper the rolls and proof again until puffy. And finally bake!
