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Mixed Berry Sweet Rolls

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Origin and Region:
Mixed Berry Sweet Rolls are a delightful twist on traditional cinnamon rolls, with the addition of fresh or frozen mixed berries. While cinnamon rolls themselves have origins in Europe, particularly in countries like Sweden and Denmark, the addition of mixed berries is a modern variation popular in many regions, especially in North America where berries are abundant.

Introduction:
Mixed Berry Sweet Rolls offer a fruity and indulgent twist on classic cinnamon rolls. These soft, fluffy rolls are filled with a sweet berry filling and topped with a creamy glaze, making them perfect for breakfast, brunch, or dessert.

Ingredients:
For the dough:

  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 cup warm milk (about 110°F)
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 teaspoon salt

For the berry filling:

  • 2 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries), fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For the glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Optional Toppings:

  • Additional mixed berries, for garnish
  • Lemon zest, for garnish
  • Chopped nuts (such as almonds or pecans), for topping

Tips:

  • Ensure the yeast is fresh and not expired for the best rise in the dough.
  • If using frozen berries, thaw and drain them well to remove excess moisture.
  • Adjust the amount of sugar in the filling according to the sweetness of the berries and personal preference.
  • Use a sharp knife or dental floss to easily slice the rolled dough into individual rolls.

Instructions:

  1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
  2. In a large mixing bowl, combine the yeast mixture with sugar, melted butter, eggs, flour, and salt. Mix until a soft dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  5. In the meantime, prepare the berry filling by combining the mixed berries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until the berries break down and the mixture thickens, stirring occasionally. Remove from heat and let it cool slightly.
  6. Punch down the risen dough and roll it out into a large rectangle on a floured surface.
  7. Spread the berry filling evenly over the dough, leaving a small border around the edges.
  8. Starting from one long side, tightly roll up the dough into a log and pinch the seam to seal.
  9. Using a sharp knife, slice the log into 12 equal-sized rolls and place them in a greased baking dish.
  10. Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes.
  11. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
  12. While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
  13. Once the rolls are done, remove them from the oven and let them cool slightly. Drizzle the glaze over the warm rolls and garnish with additional mixed berries and lemon zest, if desired.
  14. Serve the mixed berry sweet rolls warm and enjoy!

Description:
Mixed Berry Sweet Rolls are a delightful combination of soft, fluffy dough filled with a sweet and tangy berry filling. These rolls are perfect for special occasions, brunch gatherings, or any time you crave a delicious homemade treat.

Nutritional Information:

  • Serving Size: 1 roll (approximately 100g)
  • Calories: 280
  • Total Fat: 6g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 190mg
  • Total Carbohydrates: 51g
  • Dietary Fiber: 2g
  • Sugars: 23g
  • Protein: 5g

(Nutritional information is approximate and may vary based on specific ingredients and serving size.)

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