Triple Berry Sweet Rolls Recipe

triple berry sweet roll with lemon icing

4.84 from 6 votes

These triple berry sweet rolls are a fun, fresh variation on traditional homemade cinnamon rolls. They’re filled with a mixed berry and lemon juice compote, baked until golden brown, and then slathered in a sweet and tart buttercream frosting.

Prep Time2

Cook Time30

Total Time2 30

Course: Breakfast

Cuisine: American

Servings: people

Calories: 458kcal

Author: The Carefree Kitchen

Ingredients

Berry Filling

1/4 cup sater
10 ounces frozen mixed berries
1 large lemon juice and zest
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water

Sweet Roll Dough

1 cup water lukewarm
1/2 cup sugar
2 tablespoons rapid rise yeast
2 tablespoons butter melted
2 large eggs
1 tablespoon salt
5 cups all-purpose flour

Lemon Icing

1/2 cup butter room temperature
3 cups powdered sugar
2 tablespoons lemon juice

US Customary - Metric

Instructions

Berry Filling

In a medium-sized pan, combine the water, frozen berries, lemon juice, and sugar. Heat over medium heat and bring to a rapid boil.
In a separate bowl, combine the cornstarch and cold water and whisk well, then whisk into the boiling berry mixture along with the lemon zest.
Return to a boil and cook while stirring constantly for 1 minute, then remove from the heat to cool. Once cool enough to touch, check the set and if it is too runny, mix together 1 more tablespoon of cornstarch and 1 tablespoon of cold water, bring the mixture back up to a boil and whisk in the cornstarch mixture. Otherwise, set aside or store in the refrigerator until ready to use.

To Make the Sweet Roll Dough

In the bowl of a stand mixer, add the lukewarm water (about 115 degrees F), sugar, and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
Add the melted butter, eggs, salt and 3 cups of flour into the yeast mixture, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
Add an additional 1 cups of flour, then stir on low to combine. Add up to 1 cup more flour slowly, only until the dough pulls away from the edges of the bowl. You may not need to use all of the flour. Continue to knead on low for 3 minutes more.
Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.

Rolling out the Berry Sweet Rolls

Once the dough has doubled, turn it out onto a floured surface. Form the dough into a small rectangle with your hands. Using a rolling pin, gently roll the dough into a rectangle that is ½" thick and approximately 24" x 18."
Using an offset spatula, or knife, carefully spread the berry filling evenly onto the rolled dough, leaving about 1" of bare dough around the edges.
Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1-1.5" slices using a very sharp knife or floss.
Lay the slices ½"-1" apart in a greased 9 x 13" baking pan and cover loosely with a kitchen towel. Let the sweet rolls rise for another 30 minutes, or until doubled and touching in the pan.

Baking

While the sweet rolls are rising, preheat the oven to 350 degrees F. Once risen, bake in a preheated oven for 25-30 minutes, or until the bottom and the top are golden brown.
Remove from the oven and spread the lemon icing over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!

Lemon Icing

In the bowl of a stand mixer, add the room temperature butter and the powdered sugar and beat on low using the paddle attachment. Once combined, increase the speed and beat until light and fluffy, or about 3-5 minutes.
Add the lemon juice, turn the mixer on high speed and beat again until fluffy. You can adjust the consistency by adding either more powdered sugar or more lemon juice.
Use immediately, or transfer to an airtight container until ready to use.

Video

Notes

When getting ready to cut your cinnamon rolls, I recommend using a ruler and pre-marking before you actually make any cuts.

Storing Instructions: wrap leftover cinnamon rolls in plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

To Reheat: for a single serving, you can reheat in the microwave until warm. Otherwise, add the entire pan of sweet rolls back into the oven at 300 degrees for about 10-15 minutes, or until warmed through. Adding an extra dollop of frosting when reheating makes them extra delicious!

Nutrition