Soft and fluffy sweet rolls filled with fresh raspberries and juicy blackberries. They’re perfect for chilly Holiday mornings or desserts any time of year!
Prep Time:
20 minutes plus time for dough to rise
Cook Time:
30 minutes
Serves:
8 – 12
Ingredients
Dough
3 - 3 1/2 Cup all-purpose flour, divided
1/2 Cup granulated sugar
1 Tbsp. instant yeast
1 Tsp. salt
1 Cup milk, warmed to about 75°F
1/3 Cup vegetable oil
Filling
1 Package (6 ounces) Driscoll’s Raspberries
1 Package (6 ounces) Driscoll’s Blackberries
1 Tsp. cornstarch
Zest of 1/2 large lemon (about 1 teaspoon)
1/4 Cup (1/2 stick) unsalted butter, softened
1/2 Cup granulated sugar or light brown sugar
Glaze
1 1/2 Cup confectioners’ sugar
3 Tablespoons unsalted butter, melted
1/2 Tsp. vanilla extract
2 - 3 Tbsp. whole milk, divided
Dough
1
PLACE 1 ½ cups confectioners’ sugar into a small bowl.
2
ADD 3 tablespoons melted butter and ADD 1/2 teaspoon vanilla extract.
3
ADD 2 tablespoons whole milk and STIR to combine.
4
ADD up to 1 additional tablespoon whole milk and STIR until glaze is a thick pourable consistency.
5
DRIZZLE glaze over sweet rolls and SERVE warm.
6
MIX dough using dough hook or KNEAD by hand 5 – 7 minutes until smooth.
7
COVER dough and LET REST 10 minutes.
Filling
1
PLACE 1 package (6 ounces) raspberries into a medium bowl.
2
ADD 1 package (6 ounces) blackberries and CUT any very large blackberries into smaller pieces.
3
ADD 1 teaspoon cornstarch.
4
ADD 1 teaspoon lemon zest.
5
STIR to combine and SET ASIDE berry mixture.
6
DUST a work surface lightly with flour.
7
TRANSFER dough to work surface.
8
ROLL OUT dough to a 12-inch x 18-inch rectangle.
9
SPREAD 1/4 cup softened butter evenly over dough.
10
SPRINKLE 1/2 cup granulated sugar evenly over dough.
11
SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges.
12
BEGIN with long end of dough and ROLL into a tight log.
13
CUT into 12 even slices.
14
TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces.
15
COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes).
16
PREHEAT oven to 350°F.
17
REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown.
Glaze
1
PLACE 1 ½ cups confectioners’ sugar into a small bowl.
2
ADD 3 tablespoons melted butter and ADD 1/2 teaspoon vanilla extract.
3
ADD 2 tablespoons whole milk and STIR to combine.
4
ADD up to 1 additional tablespoon whole milk and STIR until glaze is a thick pourable consistency.
5
DRIZZLE glaze over sweet rolls and SERVE warm.
