Dough
  • 3 – 3 ½ 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 ½ Cup confectioners’ sugar
  • 3 Tablespoons unsalted butter, melted
  • 1/2 Tsp. vanilla extract
  • 2 – 3 Tbsp. whole milk, divided
  1. BUTTER or SPRAY lightly with oil a 9-inch x 13-inch baking dish and SET ASIDE.
Dough
  1. PLACE 2 cups all-purpose flour into a large mixing bowl or the bowl of a stand mixer.
  2. ADD 1/2 cup granulated sugar and ADD 1 tablespoon instant yeast and ADD 1 teaspoon salt.
  3. ADD 1 cup warm milk and ADD 1/3 cup vegetable oil.
  4. STIR ingredients until smooth.
  5. ADD and STIR IN up to 1 ½ cups additional all-purpose flour until a soft dough forms.
  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.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g