How to Make Soft + Amazing Sourdough Berry Sweet Rolls

A soft and delicious recipe for sourdough berry sweet rolls, a delightful twist on a classic. Berry filling, cream cheese frosting, all on top of a soft sourdough sweet dough that’s simple to make. For guaranteed success, ensure your sourdough starter is active and bubbly before you begin, it’s the key to beautifully risen rolls.

A close-up of a sourdough berry sweet roll on a plate, showing the airy texture of the roll and the vibrant berry filling topped with a layer of creamy frosting.

Sourdough Berry Sweet Rolls

These rolls combine the unique tang of sourdough with the sweetness of bursting berries, topped with a rich cream cheese frosting for a decadent breakfast or dessert treat.
Prep Time 20 minutes
Cook Time 40 minutes
Rise Time 1 day
Total Time 1 day 1 hour
Serving Size 12 rolls


Sourdough starter

  • 1 tablespoon 15 g sourdough starter
  • ½ cups 50 g all-purpose flour
  • 1 tablespoon 10 g whole wheat flour
  • ½ cup + tablespoon 60 g water


  • ½ cup active sourdough starter 100 g
  • 1 cup milk 225 ml, warmed to 90 degrees f
  • ¼ cup sugar 50 g
  • ¼ cup unsalted butter 57 g, melted and cooled slightly
  • 4-4 ½ cups all-purpose flour 480-540g
  • ½ teaspoon salt 1 g


  • 3 cups berries frozen or fresh 540 g
  • 1 cup sugar 200 g
  • 2 tablespoon cornstarch 20 g
  • 2 tablespoon water 30 ml, 30 g


  • 1 8 oz block cream cheese softened (226 g)
  • 4 cups powdered sugar 460 g
  • 2 teaspoon vanilla extract 9 g


  • Activate your starter 8-12 hours before making the rolls. Combine 15g of sourdough starter in a clean jar and add 50g of all-purpose flour, 10 g of whole wheat flour, and 60g of water to the jar. Stir to combine the flour, water, and sourdough starter until it’s well combined. Allow to sit covered at room temperature for 12 hours. (However you want to activate it is fine, but you will need ½ cup or 100 grams bubbly and active starter for this recipe.)
    Bowl of milk with visible fermentation bubbles, next to bowls of flour and a wooden spoon on a marble surface.
  • Mix the dough. In a large mixing bowl add the activated sourdough and warmed milk. Stir to combine. Next add the sugar, melted butter, and salt. Stir to combine. Once the wet ingredients have been combined, slowly add the flour by adding ½ cup at a time. Stirring to fully incorporate the flour into the wet ingredients. Repeat this process until the flour is added and you end up with a slightly sticky dough. The dough should release easily from the sides of the bowl but remain slightly tacky.
    Three-step sequence showing the addition of melted butter to milk, followed by mixing in flour, and stirring to form a sticky dough in a glass bowl.
  • Let dough rest briefly. Allow to sit for 30 minutes covered with a plate, towel, or plastic wrap.
  • Stretch and fold. After the dough has set for 30 minutes it’s time to stretch and fold the dough. This will strengthen the dough without having to knead it. Pick up one side of the dough and stretch it up and fold it over the dough. Turn the bowl ⅓ of a turn. Pick up another side of the dough, stretch it up, then fold it over. Turn the bowl ⅓ of a turn, and pick up the last section of the dough that hasn’t been stretched and folded yet. Stretch that section up and fold it over. Turn the dough over, cover it, and allow it to sit for 30 minutes. Repeat this process 2 more times for 3 stretch and fold sessions total.
    Three-step sequence of dough being manually stretched and folded in a glass bowl on a marble countertop.
  • Start the berry filling. You want the berry filling to be cooled before using it as it can melt the dough, making the dough hard to roll up, so start it now!) In a saucepan add the berries and sugar. Place it over medium heat and stir so the sugar and berries are combined. Continue to stir the mixture until the berries become a sauce. This process takes about 3 minutes if using fresh berries or about 8 minutes if using frozen berries.
    Two-step sequence in a cooking pot, showing frozen berries mixed with sugar before and after cooking down into a thick sauce.
  • Add slurry to help thicken the filling. Combine the water and cornstarch in a small bowl. Add the cornstarch slurry to the berries. Stir so the slurry and berry sauce come together. Continue to stir allowing the mixture to come to a boil. Remove from the heat and transfer to a medium-sized mixing bowl Allow to cool and then place it in the fridge to fully cool down.
    Three-step sequence showing the making of a cornstarch slurry, adding it to the berry sauce, and the thickened final berry mixture.
  • Bulk rise. After the final stretch and fold, cover the dough and allow it to bulk rise for 12-16 hours.
    Two-step sequence of dough after proofing, first sticky and shaggy, then smooth and elastic.
  • Assemble rolls. Prepare your 9×13 baking dish by spraying a small amount of baking spray. If food tends to stick to your pan you can place a piece of parchment paper at the bottom. Once the dough has finished its bulk rise, turn the dough out onto a lightly floured surface. Roll the dough out into a 12-inch by 18-inch rectangle. Spoon the berry mixture onto the dough and spread it out so there’s an even layer coming to the sides.
    Two-step sequence showing the dough rolled out on a marble surface, then spread with the thickened berry sauce.
  • Roll and slice. Roll up the dough to create a log, cut the dough into 12 equal pieces, and place them in the prepared 9×13 baking dish.
    Overhead view of rolled dough slices arranged closely in a white baking dish, showing the swirls of berry sauce before baking.
  • Bake. Preheat your oven to 375 degrees F. Allow the oven to come up to temperature before placing the rolls in the oven. Bake at 375 degrees for 35-40 minutes or until the rolls are golden brown. Remove from the oven and allow to cool for 20 minutes before topping with frosting and serving.
    Overhead view of the baked sourdough berry sweet rolls in a white dish, showing the baked rolls with crispy edges and vibrant berry swirls.
  • Make frosting. Add the room-temperature cream cheese, 1 cup of powdered sugar, and the vanilla extract to a large mixing bowl. Using an electric mixer, mix the ingredients until they come together. Slowly add in the rest of the powdered sugar.
    Two-step sequence of preparing cream cheese frosting, from combining ingredients in a bowl to the smooth, ready-to-spread final mixture.
  • Finish and serve. Top the rolls with the frosting and serve.
    Overhead view of a white baking dish filled with freshly baked sourdough berry sweet rolls covered in creamy white frosting, accompanied by a fork and napkin on the side.


Feed your starter as you normally do. I like to use 1 tbsp of whole wheat flour to feed the sourdough starter.
If you are in a rush to make these, you can add 1 gram of instant yeast to the dough along with the activated sourdough. It will cut your rise time in half.
You can easily substitute berry jam/preserves for the berry filling.
You can skip the stretch and fold process and knead the dough for 3 minutes instead.
Place the milk in a measuring cup and microwave for 30 seconds then stir. The milk should be warmed to between 80-90 degrees F. You do not want the milk much warmer than that, it can affect the sourdough starter.
You can substitute the 2% milk for whatever milk you have on hand (1%, skim, or even half and half).
I used unsalted butter for this recipe. You can use salted butter or margarine instead. Reduce the salt to ¼ tsp.
Calories: 531kcal | Carbohydrates: 111g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 257mg | Potassium: 166mg | Fiber: 3g | Sugar: 66g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg

I must admit, I have a serious weakness for anything with sourdough, and these Sourdough Berry Sweet Rolls have become a weekend favorite in my house. The first time I made them, the aroma alone had everyone drifting into the kitchen, curious and ready to taste. They were such a hit that they’ve become our go-to for lazy Sunday mornings or when we have guests over for brunch. They’re just the right mix of sweet, tangy, and oh-so-satisfying, especially with that creamy frosting on top.

A plate with a sourdough berry sweet roll topped with cream cheese frosting, surrounded by fresh blackberries and raspberries.

Give them a try, and they might just become your new favorite, too!

Sourdough Berry Sweet Rolls Tips

  • Room Temperature Ingredients: For the best results, ensure your ingredients like milk and cream cheese are at room temperature before you start. This helps everything blend more smoothly and evenly.
  • Proofing Environment: Sourdough can be a bit temperamental with temperature. Find a warm spot in your kitchen for the dough to rise. The top of the refrigerator or inside an oven with the light on (but turned off) can create a cozy environment for your dough.
  • Berry Choices: While any berries will work, consider mixing different types like blueberries, raspberries, and blackberries for a complex flavor profile and beautiful color.
  • Flour Adjustment: Humidity can affect your flour, so if the dough feels too sticky or too dry, don’t be afraid to adjust the amount of flour slightly. Just add a tablespoon at a time until you reach the desired consistency.

Key Ingredients and Tools

When you’re ready to make Sourdough Berry Sweet Rolls, a few key ingredients and tools will ensure your success. Here’s a closer look at some that might stand out:

Ingredients for sourdough berry sweet rolls neatly arranged on a marble countertop, including flours, berries, sourdough starter, and other baking essentials.
  • Sourdough Starter. This is the heart of the recipe, providing a distinctive tangy flavor and texture. If you don’t have your own, you might find it in a local bakery or health food store, or you could ask a baking-savvy friend if they have some to share.
  • Cornstarch. Used to thicken the berry filling, ensuring it’s lush and not too runny. Cornstarch is crucial for getting that perfect consistency in your filling, and you can find it in the baking aisle of most supermarkets.
  • 9×13 Baking Dish. The size of the pan is important as it fits the rolls snugly, helping them rise upwards and not just spread out. Most kitchens will have one, but if yours doesn’t, they’re readily available at any store selling kitchen goods.
  • Electric Mixer. This tool makes quick work of the cream cheese frosting, ensuring it’s smooth and fluffy. If you don’t have one, a good whisk and some elbow grease will also get the job done, though it will take longer.

With these tools and ingredients at your disposal, making these delightful sweet rolls should be a breeze. Enjoy the baking process and the delicious results!

Serving Suggestions

Serve with fresh fruit salad, scrambled eggs, bacon or sausage, coffee or tea, and orange juice.

Troubleshooting and Help

Can I use instant yeast to speed up the process?

Absolutely! If you’re short on time, adding a gram of instant yeast to the dough along with the sourdough starter can cut the rise time in half. It’s a handy trick for when you need those rolls a bit quicker.

What if I don’t have fresh berries?

No worries! Frozen berries work just as well in this recipe. Just remember that they might take a little longer to cook down into a sauce compared to fresh berries.

Can I make these rolls ahead of time?

Yes, you can prepare these rolls up to the point of baking and then cover and refrigerate them overnight. Just let them come to room temperature for about an hour before you bake them, so you get that nice rise.

Is there a dairy-free option for the frosting?

For sure! You can use dairy-free cream cheese and plant-based milk to make the frosting. There are some great options out there that blend well for a smooth, creamy topping.

I hope these tips help you enjoy making and eating these delicious sourdough berry sweet rolls! If you have any more questions, feel free to ask. These rolls are guaranteed to impress. Happy baking, and enjoy the delicious results of your efforts.

Close-up of a sourdough berry sweet roll lifted from the dish, showing gooey berry filling and drizzled with white frosting.
How to Make Soft + Amazing Sourdough Berry Sweet Rolls
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