Description
Start your day with a burst of fruity sweetness by baking these Juicy Blackberry Raspberry Sweet Rolls ! These soft, pillowy rolls are filled with a luscious blackberry and raspberry compote that oozes with every bite, making them the ultimate breakfast treat. Topped with a simple glaze, these sweet rolls are perfect for lazy weekend mornings, holiday brunches, or even as a special gift for loved ones. This step-by-step guide—complete with an easy-to-follow video tutorial—will walk you through the process of creating these irresistible rolls from scratch. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a family favorite. Watch the video, follow along, and get ready to enjoy warm, gooey, berry-filled goodness that will brighten anyone’s morning!
Ingredients
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- ⅓ cup unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 3 ½ – 4 cups all-purpose flour, divided
- 1 teaspoon salt
For the Berry Filling:
- 1 cup fresh or frozen blackberries
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (or cream)
- ½ teaspoon pure vanilla extract
Instructions
Prepare the Dough:
- In a small bowl, combine the warmed milk and yeast. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together ¼ cup sugar, eggs, melted butter, and vanilla extract. Add the yeast mixture and stir to combine.
- Gradually add 3 ½ cups of flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, adding more flour as needed, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
Make the Berry Filling:
- In a saucepan over medium heat, combine the blackberries, raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and release their juices, about 5-7 minutes.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.
Assemble the Rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle.
- Spread the cooled berry filling evenly over the dough, leaving a ½-inch border around the edges.
- Roll the dough tightly from the long side into a log. Cut the log into 12 equal slices using a sharp knife or dental floss.
Bake:
- Place the rolls in a greased 9×13-inch baking pan, cut side up. Cover and let them rise for 30-45 minutes, or until puffy.
- Preheat your oven to 350°F (175°C) . Bake the rolls for 20-25 minutes , or until golden brown.
Make the Glaze:
- While the rolls bake, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if needed.
Finish and Serve:
- Drizzle the glaze over the warm rolls and serve immediately. Pair with coffee or tea for a delightful breakfast experience.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Cuisine: American
