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!
Triple Berry Sweet Rolls
- Total Time: 35 mins
- Yield: 12 1x
Description
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 with a refined sugar free option.
Ingredients
Sweet Dough:
- 3–4ÂĽ 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
- Âľ cup (177ml) warm almond milk or other milk of choice (approximately 110Âş F)
- ½ cup (118ml) warm water (approximately 110º F)
- â…“ cup (80ml) avocado oil or other oil
- ÂĽ cup (60ml) maple syrup, cane sugar, or other sweetener of choice
Filling:
- 1/4 cup (56g) softened butter (can use dairy-free)
- 1/3 cup cane sugar or coconut sugar
- 4 cups frozen berries of choice, NOT THAWED (I used a combo of raspberries, blueberries, and blackberries)
- 2 teaspoons cornstarch
Cream Cheese Glaze: (or use powdered sugar glaze recipe below)
- 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)
Powdered Sugar Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter (can use dairy-free)
- 2–3 tablespoons milk of choice
- splash of vanilla
Instructions
Sweet Rolls: (watch video above for how-to!)
- 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 13×9 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, until rolls have slightly risen. (Due to the frozen fruit, they won’t rise too much) Close to the end of the rising time, preheat your oven to 350ÂşF.
- Place pan onto the middle rack and bake for 30–40 minutes, just until rolls are lightly golden around the edges and centers are puffed and cooked thoroughly. Cook times may vary depending on how thick your rolls are and if the fruit is still semi-frozen when baking.
- Remove and let cool slightly before topping with glaze. Makes 12 rolls.
Cream Cheese Glaze:
- Blend together cream cheese, butter maple syrup, and vanilla until creamy. Add milk, if needed, to thin the glaze. Drizzle over warm rolls.
- OR
Powdered Sugar Glaze:
- 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.
- Cook Time: 35 mins
You may also enjoy these similar recipes:
Simple Cinnamon Rolls
Vegan Cardamom Buns
Mixed Berry Cheesecake Pizza
Can you tell me what size rectangle do you roll the dough?
Can you make this a day in advance?storage suggestions? Thank you!
Hi Kianna, you can bake these up the night before, but they’re really best the day of. I’d suggest baking them and taking out a couple of minutes early. Cover them before frosting and store them either in a really cool room or in the refrigerator. Right before serving reheat in the oven for 10-12 minutes, or just until warm. Frost then serve. Hopefully they’ll still taste good, but like I said it’s always best when you eat them the first day they’re baked. Cinnamon rolls tend to get stale really quickly. The berries will keep these moist, but because of the fruit, these can spoil easily, so just keep them in a cool area the first day and then for longer storage, in the fridge. Let me know if you have any other questions! Hope you enjoy them!
Can this be made with frozen puff pastry
Hi David, I’m afraid puff pastry wouldn’t work for this recipe. The recipe makes a yeast dough which rises to create a fluffy and soft bread-like texture. I have another recipe that uses berries and puff pastry though, it’s a berry tart. Recipe link here: https://www.wifemamafoodie.com/easy-berry-puff-pastry-tart/
Let me know if you have any further questions or if I can help you find anything else!
What an awesome dish. Thanks for the recipe.
Thank you Jason!
This is genius! I can’t wait to try them!
I am SO in love with this dish and the photos, Joscelyn! That dough is so fluffy and fat and I can’t stop staring it. I will just be drooling on my computer all evening 🙂
Such pretty rolls, I love all those gorgeous berries! These are the perfect treat for the weekend! 🙂
Love that you created a healthier version of a classic. Looks delicious!
Thank you Jill!
these are SO pretty! makes my mouth water!
Thank you Tara!
Yummy! These look amazing, and would also make a pretty fabulous Mother’s Day breakfast I think, too. I’m going to try it !
Talk about insta worthy! I bet these are so good too!
These are GORGEOUS!! I just want to reach through the screen and grab one! These are the perfect Mother’s Day treat 🙂 Hope you have a wonderful Mother’s Day weekend Joscelyn!
OMG – one delicious looking option after the next. I think I will start with the cinnamon rolls, although those triple berry sweet rolls look marvellous. They all look perfect for mother’s day brunch. And I agree with you, soft bread products still warm are the beast.
These look absolutely to DIE for delicious. And your photos are so beautiful they practically have me drooling over here!
Thank you Reese for the kindness!
These rolls look absolutely amazing! Perfect for weekend brunch! YUM!