A mixture of juicy cherries, blackberries, raspberries and strawberries all wrapped in a soft and sweet dough, these mixed berry sweet rolls are an amazing dessert or breakfast treat!
These mixed berry sweet rolls are 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. When I have sweet rolls with fruit, I like them to be obey gooey and sweet, just as they should be.
The process to make these rolls takes a bit of time and patience but it is so worth it in the end! If you prep them the night before, you can finish them off in a breeze for an early morning breakfast! Waiting for the dough to rise is the hardest part. 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.
The glaze really takes these sweet rolls over the top. I like to smother mine in this glaze, it's just so ridiculously good!
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Why you'll love this recipe
- Ooey gooey berry filling is wrapped up in a tender sweet dough for the ultimate fruity sweet rolls!
- Easy-to-follow instructions make this recipe a breeze.
Why you'll love this recipe
- Ooey gooey berry filling is wrapped up in a tender sweet dough for the ultimate fruity sweet rolls!
- Easy-to-follow instructions make this recipe a breeze.
Ingredient Notes
- Active dry yeast: It helps the dough to rise and makes the cinnamon rolls puff up as they bake.
- Milk: You want the milk to be lukewarm (not hot). I recommend 2% or whole milk.
- Granulated sugar: This is used to sweeten up the cinnamon rolls and it also helps to activate the yeast.
- Salt: A small amount of salt is added for flavor.
- Vegetable oil
- Eggs: I use two eggs and 1 yolk in my recipe. The extra egg yolk ensures a nice rich dough.
- Flour: I use all-purpose flour in this recipe.
- Buttermilk: Helps these rolls to come out nice and tender.
- Berries: A mixture of mixed berries (like strawberries, cherries and blueberries), sugar and corn starch + water.
- Cream cheese: I recommend using full fat cream cheese for a richer taste.
- Powdered sugar
- Vanilla extract
See recipe card below for a full list of ingredients and easy-to-follow instructions.
How to make sweet berry rolls
- Prepare the dough using my easy-to-follow instructions below in the recipe card.
- Prepare berry preserves and allow to cool completely.
- Roll out dough into a large rectangle and spread butter on top.
- Spread a layer of berry preserves on top of the butter.
- Roll it up into a log and pinch the seams.
- Cut 2" slices and arrange into prepared baking pan(s) and bake!
- Prepare cream cheese frosting and spread it over the mixed berry rolls. Half when they are warm and the second hand when they are cool.
Jessica's Recipe Tips
- Don't over-bake your rolls! One of the most important tips in cinnamon roll making is do not over-bake!! You want your rolls to be soft, fluffy and gooey in the center.
- Mixing the dough. I use a stand mixer to mix the dough. You can use a bread machine if you have one set to the dough setting to make this even easier. If you're using your hands - get those muscles ready! - then just be sure not to add too much flour to your dough as you want it to be a little tacky. That is what makes the cinnamon rolls soft and fluffy. If too much flour is added, they will be dense, tough and dry.
- Don’t overheat your milk. You want it to be between 105-115°F. If your mil is any hotter, there is a chance you will kill the yeast. Which means the cinnamon rolls will not rise and all of your hard work will go to waste. That would be a BUMMER for sure.
- Dough consistency. The consistency is NOT like that of pizza dough. It should be slightly sticky but it shouldn't be overly sticky that you can't handle it without it sticking crazily to your fingers. If that makes sense.
- I like to set my oven to the lowest setting (170°F), turn it off and then place the dough in there until risen for my 'warm place' to rise.
- If you would like to have those big, fat and round cinnabon-like cinnamon rolls, then you will need to cut 12 cinnamon rolls and space them out onto a 9x13 pan.
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📋 Recipe
Mixed Berry Sweet Rolls
A mixture of juicy berries all wrapped in a soft and sweet dough, these mixed berry sweet rolls are an amazing dessert or breakfast treat!
Ingredients
Dough
- ¾ cup milk, warm
- 2 ¼ teaspoon active dry yeast, 1 standard packet
- ¼ cup sugar
- ½ teaspoon salt
- ¼ cup buttermilk, or make your own with milk + ¾-1 teaspoon vinegar
- 1 egg, lightly beaten
- ⅓ cup vegetable oil
- 3 ¾ - 4 ½ cups all purpose flour
Berry Preserves
- 5 cups mixed berries
- ½ cup granulated sugar
- 4 teaspoon corn starch
- 2 tbs water
- 2 tbs unsalted butter, softened
Cream Cheese Frosting
- 4 oz cream cheese, softened
- ⅓ cup powdered sugar
- 3 tbs unsalted butter, softened
- 1 ½ teaspoon vanilla extract
Instructions
- For the Dough
- In the bowl of your stand mixer fitted with the dough hook, Add yeast, warm milk and 1 tbs of measured out sugar. Stir together lightly and allow to sit for 10 minutes or until foamy on top. Stir in remaining sugar, salt, vegetable oil, buttermilk and beaten eggs until combined
- Using a dough hook with your mixer, add in the rest of the sugar and salt and mix for a couple of seconds on low speed. Add 3 cups of flour first and then add one tablespoon at a time until you have a workable dough. The dough WILL still be sticky so do not over-flour your dough! It should be sticky but not sticky enough where it sticks to your hands. Also note that your dough may not completely stop sticking from the bottom of the bowl so don't base your flour additions on that.
- Put your kneaded dough in a large greased bowl and drape a damp cloth on top. Set in a warm place to rise about 1-2 hours until it has doubled in size.
- Pro tip: I like to turn my oven to 170°F then turn it off and rise my dough in there.
For the berry preserves
- Add frozen berries and sugar to a medium sized saucepan. Let them cook down a bit, about 3-4 minutes. Once the juices start flowing and it is getting more liquid-ey, mix cornstarch and water together and pour into saucepan. Let the mixture thicken for about 5 minutes. Pour into a bowl let it cool down completely before using.
- Once the dough is doubled, punch it down. Flour a large surface with lots of flour. Knead the dough for a second so it comes together, then roll out a 20x30 rectangle or as close as you can get to it.
- Spread very soft butter all over the dough making sure to leave a 1 inch line at the bottom for easy closure.
- Spoon berry preserves over butter and spread until evenly distributed.
- Start rolling the dough towards you in a log, ending at the empty line at the bottom and pinch it closed. The preserves may ooze out a bit, but this is inevitable. Just try to keep in what you can.
- Roll the dough up very tightly into a long log. Cut the log into 12 or 16 cinnamon rolls. 12 for a large 9x13 pan or 16 for two round 8" baking pans (8 rolls in each). Grease your pan of choice extremely well and place cut rolls into prepared pan.
- At this point, if you are preparing these for the next day, wrap them TIGHTLY with saran wrap (you do not want any air to get in and dry out the dough) and refrigerate until you are ready. Remove from the refrigerator and set back into warm environment for the second rise.
- Allow them to rise in a warm place one more time until puffy, about thirty minutes.
- Once rolls have done their second rise. preheat the oven to 350°F and arrange the rack into the center of the oven. Bake cinnamon rolls for 20-25 minutes or until lightly golden on top.
- For the Cream Cheese Frosting
- Cream together the cream cheese and butter until light and fluffy. About 2 minutes. Add in vanilla
- Pour in the powdered sugar and mix until smooth. Taste and adjust if needed. Beat another 3 minutes on high until everything is very creamy.
- Once the rolls are done and removed from the oven, spread on a layer of frosting. Lots of it will just melt into the rolls. Once they have cooled a bit more, you can add a second, final layer of frosting.
Notes
Storage Instructions: Mixed Berry Cinnamon Rolls will stay fresh for up to 5 days stored in an airtight container at room temperature. I always store mine at room temperature and have never had an issue. If you are concerned about the cream cheese, store in the refrigerator.
Freezing Instructions: Freeze unbaked mixed berry cinnamon rolls right before they have their second rise. Wrap tightly with plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. When you are ready to use, thaw in refrigerator overnight. Take rolls out and place in a warm environment to rise one more time. Bake as directed in the recipe.
Nutrition
Calories: 610kcalCarbohydrates: 90gProtein: 10gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 57mgSodium: 219mgPotassium: 206mgFiber: 5gSugar: 34gVitamin A: 534IUVitamin C: 2mgCalcium: 74mgIron: 3mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?I'd love to hear about it! Leave a comment below & tag @sprinkle_some_sugar on instagram!
Melanie says
These rolls turned out great! I agree with the previous comment, the recipe was a little vague to me as a mediocre baker. I think if I had more confidence and skill it would have been just fine though. I think I cooked the berries too long and needed more cornstarch as most of the filling oozed out while I rolled them up. I sort of piled some on top of the rolls and hoped for the best. They baked up beautifully and taste amazing! Thank you for the recipe, it definitely helped me practice my skills!
Tiffany says
First off these turned out DELICIOUS! I love the recipe and will continue to make them. Yes there were messy but then are you really baking if it’s not a mess. I had a few concerns in regards to the instructions, there was no specific pan size anywhere listed that was needed for the rolls, the corn starch to water ratio was terrible, it has to be a thick watery paste, and maybe state in the beginning that a large surface area is needed so people know how serious these rolls are. I want to end by saying Thank you from sharing your story and your recipe. I greatly appreciate it so much.
Byron says
Can you use preserve from the jar?
Jessica says
Yes, definitely!
Laura says
did you use fresh or frozen berries, and does it matter?
Jessica says
Doesn't matter! I just prefer frozen berries because they're easier to have on hand.
wanda says
I love your Vanilla Danish Braid so much that i'm going to try another and probably another of your recipes. I've printed out and checked out a number of Danish Braids but none compare to yours.
THANK YOU!
Jill Skousen says
We made these this weekend and the whole family loved them! What a great variation on sweet rolls. My kids call them 'berry bottom buns' from a Max & Ruby episode.
Jessica says
Aw! How adorable! 🙂
jasmin says
this ended up being a disastrous mess.
Jessica says
How so?