Lately, all I have been doing is eating ice cream or fro-yo. Or tons of fruit- is it just me or are raspberries AMAZING this time of year. I seriously eat a whole container for breakfast and then by lunch I want more. I cannot get enough. Surely I will overdo it, but for now, I'll just enjoy it 🙂
The countdown is on for my European adventure 🙂 I cannot wait to see my nan in England and then off to Barcelona for a few days then on a cruise around the Mediterranean which ends in Venice and back to England for a bit. I am going with my sister and our friend Amy. I am so excited for Amy, especially since has never been to Europe. I think this trip is going to be one for the books 😉
On to the reason this post is here...berry sweet rolls. They are absolutely delicious. When I rolled out the dough, added the berries and then rolled them up to cut the red juices started squirting out every where-looking like I just cut myself. Luckily they didn't stain 🙂 At midnight on a wednesday night I found myself laughing at this.
This is the same dough I used in my favorite Cinnamon Rolls, it is so easy to make. So soft and moist, seriously I la la love it!! And making rolls is so easy. I love to make them on the night to make for an easy delicious breakfast.
I used Organic Mixed Berries from Trader Joe's- strawberries, blackberries, blueberries and raspberries and also some extra frozen blueberries from Costco. There were tucked inside this gorgeous dough, baked to perfection and drizzles with a lemon cream cheese glaze. One of my new favorites for breakfast. Honestly, delicious.
As pathetic as I am I actually didn't feel too guilty eating these because there was fruit in them. Crazy? I know. How do I feel guilty eating Cinnamon Rolls with Cream Cheese frosting but not about eating Berry Sweet Rolls with a Lemon Cream Cheese Glaze? It makes no sense at all but in my screwed up mind it does 😉
Tips and Tricks
- Working with live yeast can be tricky but if you follow directions you are golden. One necessary part is to add the right temperature of water to activate your Yeast, generally around 100F-125F. Check the directions on the Yeast you are using for the exact temperature.
- I highly suggest investing in an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel and more!
- Make sure your cream cheese is at room temperature, if it is too cold you will not have a smooth cream frosting. To speed the room temp process I suggest cutting your block of cream cheese into small chunks and setting them on a plate for 30 ish minutes. You want to be able to easily push the cream cheese in.
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Moist, soft dough is filled with juicy strawberries, blueberries, blackberries and raspberries. Drizzled with a tangy lemon cream cheese glaze.
- 2 1/4 Teaspoons or 1 package instant dry yeast
- 9oz (1 cup + 2 tbsp) Warm Water (110F-115F)
- 50 Grams (1/4 Cup) Granulated Sugar
- 2 tbsp butter, melted
- 4 1/2 tsp nonfat dry milk powder
- 1 Teaspoon Salt
- 375- 407 Grams (3 - 3 1/4 Cups) All-Purpose Flour/ Plain Flour
- 2 1/2 cups mixed frozen berries
- 2 heaping tbsp cornstarch
- 66 Grams (1/3 Cup) Granulated Sugar
Lemon Cream Cheese Frosting
- 8oz Cream Cheese, at room temp.
- 250 Grams (2 Cups) Powdered Sugar/ Icing Sugar
- 2 Tablespoons Lemon Juice
- 1/2 Teaspoon Lemon Extract
- In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
- Preheat oven to 200F and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside. Place a clean kitchen towel on top of the bowl and place bowl in warm but not on the oven.
- In a medium-sized bowl mix frozen berries, cornstarch, and sugar. Set aside.
- Check dough after an hour it should have doubled in size, punch down. Grease a 9x13 baking pan and set aside.
- Place dough on a floured work surface, roll dough into a 16inchX 12inch rectangle. Sprinkle berries evenly over dough then sprinkle the remaining sugar. Roll tightly and cut into 12 equal size pieces. At this point, I wrap in plastic wrap and place in fridge overnight.
- In the morning take out rolls and cream cheese and set on the counter to come to room temperature. Preheat oven to 350F and bake rolls for 25-30 minutes or until golden brown.
Lemon Cream Cheese Frosting
- In the bowl of an electric mixer beat cream cheese for two minutes, slowly add in powdered sugar, lemon juice, and extract.
- Once rolls have cooled for 10 minutes drizzle glaze on top. Enjoy 🙂
Keywords: berry sweet rolls, breakfast recipe, berry and lemon recipe
Adapted from Cinnamon Rolls