These delicious sweet rolls are filled with a blend of juicy berries. Since they’re made with frozen berries, they can be enjoyed all year long! They’re also vegan friendly and includes a refined sugar free option.
Bread is my weakness. I could eat it all day, every day…if only each bite didn’t go straight to my thighs. 🤦🏻♀️😩 But I do enjoy it in moderation. Whether it’s in the form of bread, rolls, or pizza, I don’t discriminate. I love it all, but I’m kind of a bread snob. It has to be soft, and even better if it’s freshly baked. I tend to gravitate towards bready desserts too, like cinnamon rolls, over treats like ice cream and candy. The nice thing about these is that they suffice for either brunch or dessert. The rolls themselves aren’t very sweet, but you can easily customize the level of sweetness with the amount of glaze you add to them. I find that a light drizzle on each is perfect to balance out the tartness of the berries.
Sweet rolls are definitely a family fave. It’s hard to beat soft bread swirled together with yummy things, and pairing it with big, juicy berries is like a match made in heaven!
According to my family, these triple berry sweet rolls is one of the best recipes on the blog and I have to agree. It’s in my list of faves for sure, along with my heirloom Tomato Pizza, chocolate sheet cake and vegan vanilla cake with strawberries, to name a few.
If there was ever a “must-try” recipe, it’s this one, especially for my fellow sweet roll lovers! Don’t forget to tag me @wifemamafoodie in your pics on Instagram too! Enjoy!
- 3–4¼ cups (405g–570g) unbleached all-purpose flour, just enough to form a soft dough plus a little more for dusting (can use up to half whole-grain flour—spelt, einkorn, or whole wheat, if you'd like)
- 3 teaspoons rapid rise or instant yeast
- 1 teaspoon salt
- ¾ cup (177ml) warm almond milk or other milk of choice (approximately 110º F)
- ½ cup (118ml) warm water (approximately 110º F)
- ⅓ cup (80ml) avocado oil or other oil
- ¼ cup (60ml) maple syrup, cane sugar, or other sweetener of choice
- ¼ cup (56g) softened butter (can use dairy-free)
- ⅓ cup cane sugar or coconut sugar
- 4 heaping cups frozen berries of choice, NOT THAWED (I used a combo of raspberries, blueberries, and blackberries)
- 2 teaspoons cornstarch
- 8 oz. cream cheese or mascarpone (can use dairy-free)
- 2 tablespoons softened butter (can use dairy-free)
- 3–4 tablespoons maple syrup or honey
- splash of vanilla
- milk of choice, to thin (as needed)
- 2 cups powdered sugar
- 2 tablespoons melted butter (can use dairy-free)
- 2–3 tablespoons milk of choice
- splash of vanilla
- Combine 2 cups of flour, instant yeast, and salt in a mixing bowl. Add warm milk, water, sweetener, and oil, blending until mixture is combined and smooth.
- Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or the rolls will be dry and hard.
- Cover and let dough rest in a warm place for 5–10 minutes. Meanwhile, in a large bowl fold together frozen berries and cornstarch. Set aside. (Make berry + cornstarch mixture right before or after rolling out dough. You do not want berries to thaw or it will make cutting the rolls much more difficult.)
- Place dough onto a lightly floured surface and roll into a large, thin rectangle.
- Spread softened butter generously over the surface of the dough and sprinkle evenly with sugar and berries.
- Beginning at the long edge of the rectangle, tightly roll dough into a log.
- You can use a sharp knife, but I prefer to cut each roll with dental floss, which doesn't flatten them.
- Place a long piece of floss under the middle of the log and criss cross it over to cut the roll in half.
- Divide each half into six equal portions and carefully transfer to a greased or parchment lined 13x9 baking dish. If berries fall out, just tuck them back into the rolls and place them in the pan.
- Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until rolls have almost doubled in size. Close to the end of the rising time, preheat your oven to 350ºF.
- Place pan onto the middle rack and bake for 25–35 minutes, just until rolls are lightly golden around the edges and centers are puffed and cooked thoroughly.
- Remove and let cool slightly before topping with glaze. Makes 12 rolls.
- Blend together cream cheese, butter maple syrup, and vanilla until creamy. Add milk, if needed, to thin the glaze. Drizzle over warm rolls.
- In a large bowl, whisk together melted butter and just enough milk to make the glaze spreadable. Mix in a splash of vanilla and whisk until smooth. Pour over rolls.
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