I love summer produce season. Watermelon, peaches, berries…it all brings me so much joy. In Austin, fruit stands selling produce from the local hill country pop up along the highway starting around May. They sell strawberries from a town called Poteet, and peaches from Fredericksburg in Texas wine country. These fruit stands mark the beginning of summer for me. I was thinking about berry season and the idea for these berries and cream rolls just popped into my head. I was so excited about creating a breakfast roll packed with berry flavor, and these actually came out perfectly on the first try! That NEVER happens with baking recipes, so I feel like it’s definitely a sign that this recipe was begging to be made.
I used a mix of strawberries, blueberries, blackberries, and raspberries in these rolls, but adjust for whatever you have. If you get to go to a farm and pick your berries yourself, I’m jealous! These rolls complete their second proof overnight in the fridge, which means you don’t have to wake up super early to have them ready for breakfast. Don’t stress if you’re left with a lot of berry juice in the bottom of the pan before they go in the oven. It will cook out just fine!
If you make these berries and cream rolls, please let us know what you think! We’d love to hear from you, either in the comments below or on social media. You can also find our other recipes here. Check out our sun-dried tomato, spinach, and feta quiche for a savory breakfast option!
Berries and Cream Rolls
For the Rolls
- 1 1/4 cup lukewarm milk
- 1 tbsp active dry yeast
- 4 cups bread flour
- 1 egg
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 3/4 cup sugar, divided
- 2 1/2 cups mixed berries
- 1 1/2 tsp ground cardamom
- 1/4 cup unsalted butter, softened
For the Frosting
- 8 oz cream cheese, at room temperature
- 3 tbsp berry jam
- 3 cups powdered sugar
Make the Rolls
- Combine 1 cup of the milk and yeast and let sit until foamy, about 5 minutes.
- Grease a large baking dish and set aside.
- In a mixing bowl, combine the flour, egg, butter, salt, and 1/4 cup of the sugar. Pour in the milk and yeast and mix until combined. If your dough parts of your dough are still dry and not fully coming together, add the remaining 1/4 of the milk. If your dough still isn't coming together, add more milk a tablespoon at a time. It should form a single ball easily once it has enough milk.
- Knead, either by hand or with a stand mixer fitted with the dough hook, until smooth and elastic, 8-10 minutes. The dough should form a cohesive mass and not stick to the sides of the bowl.
- Cover the bowl with a dish towel and leave to proof for 1-1/2 hours, until doubled in size. If you prod the dough with your finger and the dimple starts to slowly fill back in, that's when it's fully proofed.
- While the dough is proofing, combine the berries and cardamom in a food processor and blitz until finely chopped.
- When the dough is done proofing, roll it out to a 15" x 20" rectangle. Spread with the softened butter, then sprinkle with the remaining 1/2 cup of sugar. Spoon the berry mixture onto the dough, leaving about a 1/2 inch border at the edges.
- Roll the dough along the long side so you have a log, then cut into 12 equal slices. Make sure to leave about half an inch of room on the sides of each row of slices. You may need a second pan to allow for the space. Arrange the slices cut side up in your prepared baking dish. Cover with a silicon cover or plastic wrap and leave in the fridge to prove overnight, about 12 hours.
- The next morning, preheat the oven to 350°F. When the oven is heated, bake the rolls for 25-30 minutes, until lightly browned. If you have an instant-read thermometer, check for an interior temperature of 190°F
- Remove the rolls from the oven and allow to cool for about 10 minutes.
- Meanwhile, make the frosting. Combine the softened cream cheese, jam, and powdered sugar in a bowl and mix until fully blended. Then spread the frosting over the warm rolls with a spatula.
- The rolls will keep in the fridge for 2-3 days.