Berry Sweet Rolls

Incredibly soft and moist sweet yeasted dough is filled with mixed berries and topped with a luscious lemon cream cheese frosting. Step-by-step photos teach you how to bake this berry sweet rolls recipe. 

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. I absolutely love blackberries cooked- check out my blackberry pie recipe next! 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 or brunch. 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 😉

Let's get to the recipe. 

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• Ingredients
• Instructions
• More breakfast recipes 
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Ingredients

There are three components to the recipe; the dough, the filling, and the frosting. Don't let the ingredient list scare you! 

For the dough you'll need:

• Instant Dry Yeast. Make sure you use instant yeast or rapid rise yeast. 
• Warm Water. Each yeast brand has a temperature guide to activate the yeast. Check the ideal temperature of your yeast mine was 115F-120F
• Granulated Sugar. Just a bit to sweeten the dough.
• Butter. I love adding butter for the fat and flavor.
• Nonfat Dry Milk Powder. So hear me out, I have tried using milk instead of the warm water and I don't like the bread as much! I truly like it better with the milk powder!
• Salt. Salt brings out all the other ingredient's flavor profiles.
• All-Purpose Flour/ Plain Flour. Make sure you measure your flour properly! 

For the berry filling: 

• Mixed Frozen Berries. I use whatever I have on hand; blueberries, strawberries, raspberries or blackberries. 
• Cornstarch. This thickening agent will take the berries and sugar and make them a bit more jammy.
• Granulated Sugar. Just a little bit to sweeten the berries. 
• Heavy Whipping Cream. Adding the warm cream to the rolls before baking creates incredibly soft and moist rolls! Trust me this is a game changer!

And for the frosting: 

• Cream Cheese. In order for your frosting to be smooth you need to ensure your cream heese is completely at room temperature. You can do this quickly by placing the foil wrapped cream cheese block in a bowl of warm water for 5-10 minutes before using. 
• Powdered Sugar/ Icing Sugar. Make sure it's not lumpy!
• Lemon Juice. This loosens the frosting and gives it the lemon flavor.
• Lemon Extract. You can taste the frosting and if the lemon juice gave it enough flavor feel free to not add the extract, I just love a punch of lemn flavor! 

The lemon pairs perfectly with the berry sweet rolls!

Instructions

In a large bowl of an electric stand mixer fitted with a paddle attachment or large bowl dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot water. 

Leave it for five minutes, the yeast should have dissolved and go sort of foamy. If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. 

Add the sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. 

If using a dough hook, switch out the paddle attachment for the dough 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 it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.

Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough. 

Check the dough after an hour it should have doubled in size, punch down and place on a floured surface. Roll the dough into a 16-inch by 12-inch rectangle. Grease a 9-inch by 13-inch baking pan and set it aside. 

In a medium-sized bowl stir frozen berries, cornstarch, and sugar until fully combined. Set aside.

Use your clean hands to spread softened butter over the dough. Sprinkle berry mixture evenly over dough. 

Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's.  

Place rolls into prepared pan, at this point, you can lightly cover with a clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR  cover with plastic wrap, and place in the fridge overnight.

The next day take the berry rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45 ish minutes, they should rise and should double in size. 

Preheat oven to 350F/180C. Slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. 

Bake the sweet rolls for 22-28 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before putting cream cheese frosting on.

You can prepare the frosting the night before and store it in the fridge then pull it out when you take the rolls out for their second rise OR prepare after you have rolled the rolls and make the frosting and chill while they are rising and then pull out of the fridge when you place them into the oven OR prepare while baking the berry sweet rolls. 

In a large bowl or the bowl of an electric stand mixer fitted with a paddle attachment beat cream cheese. Slowly add in powdered sugar, lemon juice, and extract until fully combined. 

Once berry sweet rolls have cooled for 10 minutes drizzle glaze on top. Enjoy 🙂

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.

More breakfast recipes 

Who doesn't want some chocolate for breakfast? These chocolate chip pancakes are a favorite! 

My favorite savory breakfast carb has to be this crumpet recipe, lots of salted butter needed!

My friend Ari has a fantastic recipe for Crab Cake Benedict! Hello deliciosuness!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published on July 13, 2013 as of October 26, 2021 the recipe and photos have been updated.