I think I am responsible for getting half of our church staff hooked on sweet rolls. So far I've tried cinnamon rolls, pumpkin pecan rolls and this week raspberry and blueberry sweet rolls were by far the favorite!
I love being able to bake and cook to my heart's content and have people to feed. I'm not so great at cooking for just the two of us and I don't want to waste food - so its the perfect solution to feed our worship bands.
These rolls were amazing, the perfect combination of pastry and fruit. The raspberry ones were a big hit, they had great tart bite to them combined with the sweetness. The blueberry ones were fantastic too, just a little sweeter.
You can really try this recipe with any berry, I went with raspberry and blueberry, but can't wait to try blackberry! I also doubled this recipe and made a batch with each berry.
Berry Swirl Sweet Rolls
- 1 cup milk
- 2/3 cup sugar
- 1 packet of yeast
- 1 stick of softened unsalted butter
- 2 large eggs
- 1 tsp. finely grated lemon zest
- 1/2 tsp. salt
- 4 1/4 cups flour (plus more for dusting)
- 10 oz. frozen berries of your choice
- 1/4 cup sugar
- 1 tsp. cornstarch
- 3/4 cup powdered sugar
- 3 tbsp. melted butter
- 1 1/2 tbsp. heavy cream
- 1 tsp. vanilla extract
1. In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
2. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
3. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
4. Butter a 9-by-13-inch baking pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
5. In a medium bowl, toss the frozen berries with the sugar and cornstarch. Spread the filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls.
6. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
7. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Let them cool for about 10 minutes before mixing up the ingredients for the glaze and spooning it on.
These are perfect warm, but are good at room temp too - just pop one in the microwave for 15-20 seconds and you'll be good to go!