These mixed berry sweet rolls are soft fluffy rolls full of frozen raspberries, blueberries and strawberries and topped with the best vanilla icing. These are great for breakfast, brunch or dessert!
Photos Updated 7/6/16
Cinnamon Rolls are one of my favorite breakfast options. But another favorite is raspberry sweet rolls. So I knew I had to try a mixed berry sweet roll option. These rolls are delicious. Trust me.
I have taken them to a family dinner as dessert, and a family potluck and both times they’ve been devoured so quickly.
These rolls have the same soft dough as my favorite cinnamon roll recipe. I’ve used this dough so many times now, without any issues so its my go to for every type of sweet roll recipe that I’ve made, lemon blueberry, caramel apple, orange and more! Even if you are afraid of working with yeast, you have to try these rolls out – get rapid rise yeast and these rolls are ready to eat in only about an hour and a half!
They are topped with an amazing vanilla and powdered sugar icing, that I love as well and I just know you’ll love it too – these mixed berry rolls are THE BEST!
I wish I could dive into one right now!
Mixed Berry Sweet Rolls
For the Dough:
- 1 TBS yeast
- 1 cup milk (warmed)
- 1/3 cup sugar
- 1/2 cup butter (1 stick, softened)
- 1 tsp salt
- 2 eggs
- 4 cups flour
For the Filling:
- 1/4 cup butter (melted)
- 2/3 cup sugar
- 1 TBS cornstarch
- 12 oz frozen mixed berries
For the Frosting:
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 6 TBS heavy cream
- 1/4 tsp salt
- Dissolve your yeast in the warm milk in a large mixing bowl. Allow to proof for about 5 minutes.
- Add your sugar, butter, salt, eggs and flour and mix everything together.
- Once the dough pulls from the edges of the bowl, knead for about 5 minutes.
- Remove the dough from the bowl and spray the bowl with nonstick spray. Put the dough back in the bowl and cover with a towel.
- Allow to rise for about 1 hour until the dough doubles in size.
- Lightly flour your counter top and roll the dough out to a large rectangle, about 1/4 inch thick. About 14x22 inches.
- Preheat your oven to 400 degrees.
- Mix your berries, cornstarch and about 1 TBS of your sugar in a small bowl. Squish your berries with a fork.
- Spread your melted butter over the top of your dough.
- Sprinkle the rest of your sugar over the top of your dough and butter.
- Sprinkle your berry mixture over your dough and spread it around evenly.
- Carefully roll your dough from the top edge to to the bottom edge to form a 22 inch long roll.
- Cut into 1 inch slices.
- Lightly grease a baking pan.
- Place your rolls in the baking pan and bake for about 25 minutes until they turn a light gold color.
- Remove your rolls from the oven and allow them to cool for about 5 minutes before frosting.
- While rolls are cooling, combine your powdered sugar, vanilla, cream and salt in a small bowl. Add a little more powdered sugar if you need it thicker, or a little more cream to thin it out.
- Apply frosting generously to your rolls.
Now you’ve been waiting for our mixed berry sweet roll recipes. Enjoy these delicious berry sweet rolls for breakfast, brunch or dessert!
For more great Memorial Day and summer ideas, check out the rest of these #KickOffToSummer2014 ideas! Lemon Honey & Rosemary Grilled Chicken Skewers by From Gate to Plate
Sausage & Veggies Tinfoil Dinner by Summer Scraps
Homemade Natural Bug Spray by The Haas Machine
Corn Cob Jelly by Hezzi-D’s Books and Cooks
Marshmallow Fruit Dip by Forty Eighteen
Trail Mix Oatmeal Cookies by Lady Behind the Curtain
BBQ Invitation Printable by My Daylights
Liberty Embroidery Pattern by Bits of Ivory
Red White and Blue Trifle by We Like to Learn as We Go
Chickpea Tabouli by Food Lust People Love
Dark Chocolate Pistachio Cookies by Life on Food
And we have another great giveaway for you today too.
These look delicious! Can I make them and freeze ahead? If so, do you have any tips? Thank you!
I haven’t frozen them before. Are you thinking of baking then freezing them? Or freezing them before baking?
What size pan please?
Oops, sorry about that! I use a 9×13 pan
I really love these delicious rolls, thank you for a recipe!
Lisrielle Capers says
Am I using a fork or do I use dough hooks?
I use my dough hook for the whole thing
I made these this morning and everything was going really well until it was time to roll. The filling was oozing out everywhere and I had a big goopy mess! I did my best to get it rolled and sliced and somewhat reshaped into a roll. I threw some of the berries back on top that had fallen out and in the oven it went. I was shocked when they came out because they looked perfect! I just ate one and it’s probably the best tasting recipe I have ever baked. I would love to make them again any idea why the filling was so goopy? Should I not have thawed the berries?
Aimee Berrett says
I haven’t let my berries fully thaw as they thaw some when they are mixing and rolling up and seem to bake fine, so maybe see if that works next time to avoid the mess a bit. (It still is a little messy though even for me) but glad you liked the taste at least 🙂
Renee@Two in the kitchen says
These rolls look amazing Amy!!! I am drooling right now!
Yum!!!! I will have to make these 🙂 They look like the perfect summer treat!
Yummy! I love cinnamon rolls, but I even love the fruity ones more!
Annette Belnap says
Those look so fresh and yummy! A perfect summer treat!
Gretchen @ Three Little Monkeys Studio says
This recipe looks amazing! Pinned for later!
cinnamon rolls are my weakness! I love the sound of these and I love the pretty color coming through.
Sweet rolls are a favorite of mine and I love that you added mixed berries!