A mixture of juicy cherries, blackberries, raspberries and strawberries all wrapped in soft doughy rolls.
Lately, I have been so into using berries in everything, especially in pastry type of desserts. In the past of couple weeks I have used strawberries, blackberries and a new cherry recipe will be up this week! Maybe it’s the weather, I don’t know. But, it keeps teasing us with these beautiful, almost spring-like days and then the next day it will snow. What’s up with that?! Well, to feed my craving of warm weather, I made these berry rolls over the weekend because they remind me of a warm spring/summer morning!
The process to make these rolls takes a bit of time and patience (waiting for the dough to rise) but it is so worth it in the end. And, if you prep them the night before, you can finish them off in a breeze for an early morning breakfast! I think waiting for the dough to rise is the hardest part. They will take about 3 hours to prepare the night before (1-2 hours of that is rising time) and then in the morning, you are just pulling out the prepared rolls, letting them do their final rise (30 minutes-1 hour) and popping them into the oven! So simple! I used the same dough and frosting recipe I used for my favorite cinnamon rolls. It’s so incredibly soft and doughy. The tops don’t come out hard like some roll recipes, they are soft and fluffy like sweet rolls should be. To achieve this, there is oil used in the dough rather than butter because butter tends to make the tops of the rolls hard and we do NOT want that.
They are jam packed with all of my favorite kinds of juicy berries! You can use any kind of berries you’d like, or even just one single type of berry. I wanted to make my rolls extra gooey, so I made my frozen berries into preserves. This is so incredibly easy, so don’t get nervous! All you do is, measure your berries and sugar, put them into a saucepan and cook them down until the juices start flowing. Once the berries are broken down, you add the cornstarch/water mixture to thicken it up. You can mash your berries and make the preserves without chunks, or you can leave them a bit chunky. I mashed mine a little bit leaving some chunks of berries in there. Rolling the dough up with the preserves in it can be a bit messy because it may spill out a bit but that’s inevitable so don’t worry about it and just try to keep in as much as you can. No worries. Also, another tip I have is to make this the night before too so the morning is even easier!
Also, about the glaze. The glaze is the absolute star of the show! Isn’t it always? It just brings these rolls to another level and makes them even better. It whips up in minutes, too! I like to smother mine in this glaze, it’s just so ridiculously good!
Ooey gooey, sticky, tender delicious rolls.
Dough recipe adapted from Lauren’s Latest