Created By: WifeMamaFoodie
Description
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!
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
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BUTTER or SPRAY lightly with oil a 9-inch x 13-inch baking dish and SET ASIDE.
Dough
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PLACE 2 cups all-purpose flour into a large mixing bowl or the bowl of a stand mixer.
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ADD 1/2 cup granulated sugar and ADD 1 tablespoon instant yeast and ADD 1 teaspoon salt.
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ADD 1 cup warm milk and ADD 1/3 cup vegetable oil.
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STIR ingredients until smooth.
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ADD and STIR IN up to 1 ½ cups additional all-purpose flour until a soft dough forms.
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MIX dough using dough hook or KNEAD by hand 5 – 7 minutes until smooth.
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COVER dough and LET REST 10 minutes.
Filling
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PLACE 1 package (6 ounces) raspberries into a medium bowl.
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ADD 1 package (6 ounces) blackberries and CUT any very large blackberries into smaller pieces.
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ADD 1 teaspoon cornstarch.
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ADD 1 teaspoon lemon zest.
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STIR to combine and SET ASIDE berry mixture.
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DUST a work surface lightly with flour.
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TRANSFER dough to work surface.
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ROLL OUT dough to a 12-inch x 18-inch rectangle.
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SPREAD 1/4 cup softened butter evenly over dough.
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SPRINKLE 1/2 cup granulated sugar evenly over dough.
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SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges.
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BEGIN with long end of dough and ROLL into a tight log.
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CUT into 12 even slices.
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TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces.
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COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes).
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PREHEAT oven to 350°F.
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REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown.
Glaze
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PLACE 1 ½ cups confectioners’ sugar into a small bowl.
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ADD 3 tablespoons melted butter and ADD 1/2 teaspoon vanilla extract.
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ADD 2 tablespoons whole milk and STIR to combine.
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ADD up to 1 additional tablespoon whole milk and STIR until glaze is a thick pourable consistency.
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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 |