Mixed Berry Sweet Rolls

Annalise, Completely Delicious

During the cold months of the year, I am a cinnamon roll addict, and it’s one of my favorite things to bake on lazy weekend mornings. In the summer, I’m all about the fruity sweet roll, my warm-weather cinnamon roll equivalent. I am in love with this mixed berry version, with its swirls of raspberries, blackberries and blueberries baked between sweet dough, and all of it drizzled with vanilla icing. It’s my new favorite, and I hope to enjoy many more batches before the summer is over.

Want to make your morning baking a little easier? Prepared the dough the night before and let it rise in the fridge while you sleep. The next morning, let it come to room temperature for about an hour before proceeding with the rest of the recipe.

Mixed Berry Sweet Rolls

By Annalise
Makes 2 dozen rolls


For the rolls:
1 cup water
1/2 cup (1 stick) unsalted butter
4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons (1 envelope) active-dry yeast
1/2 teaspoon salt
1 large egg

For the filling:
5 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/2 cup raspberries,
1/2 cup blueberries
1/2 cup blackberries
Zest of 1 lemon

For the icing:
2 cups powdered sugar, sifted
2-3 tablespoons milk
1/2 teaspoon vanilla extract


In small saucepan set over medium low heat, warm water and 1/2 cup butter until butter is melted and mixture is steaming. Set aside for 5 minutes to cool to about 120-130°F.

In bowl of stand mixer fitted with dough hook, combine 2 cups flour with the sugar, yeast and salt. Add warm water mixture and mix until combined, then add egg.

Add remaining flour 1/4 cup at a time until dough clears sides of bowl and is only slightly sticky to touch (Note: you may not need all the flour). Continue to knead until smooth and elastic, about 5-7 minutes.

Place dough in buttered bowl and allow to rise until doubled, about 1 hour. Gently punch down dough and knead a few times and let rest for 5-10 minutes.

Divide dough in half. Roll half of dough out into large rectangle about 1/4-inch thick. Spread with half the melted butter, and sprinkle with half the sugar. Scatter half the berries on top, followed by half the zest.

Starting at one long end, tightly roll up dough into long log. You may need to use your fingers to encourage the berries to stay in place as your roll. Use sharp knife to slice dough into 1-inch rounds. Place rounds on buttered baking dish. Repeat with second half of dough.

Let sweet rolls rise again until doubled, about 30 minutes. Meanwhile, preheat oven to 375°F.

Bake until rolls are golden brown, about 20 minutes. Let cool for about 15 minutes.

To make icing, whisk together powdered sugar, milk and vanilla. Drizzle on top of sweet rolls. Serve warm or at room temperature. Store leftovers in refrigerator.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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