Ingredients

Dough:

Filling:

Frosting:

Berry Crumble:

*Please note: for this recipe, milk powder for the dough portion is optional.

For the crumble, milk powder may be substituted with another ¼ c. all-purpose flour.

Preparation

The Dough

In a large bowl, combine your flour, milk powder, sugars, salt and cinnamon. Whisk until combined, and create a well at the center. If you are measuring your ingredients using cups, start with 4 ½ cups of flour. Adjust as needed with the remaining ½ cup.
To the well, add your warm milk, yeast, egg and egg yolk, vanilla and oil.
Mix the ingredients together to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated. If you plan to knead your dough by hand, allow your mixture to sit covered in a warm place for 15 minutes. If using a stand mixer, begin mixing right away at speed 4 with the hook attachment.
If kneading by hand, move your sponge to a well oiled surface. Set aside another ¼ cup of flour in case you need to add more. (I suggest adding no more than a few tablespoons to prevent drying out your dough). Be sure to oil your hands, and begin kneading until a soft dough forms.
Be patient when kneading your dough and take breaks if needed. When kneading by hand, the dough can take about 15 - 20 minutes to come together. The dough will be sticky at first. Continue to oil your surface and your hands to prevent sticking. If you are kneading your dough using a mixer, it should come together in about 5-10 minutes.
After your soft dough has come together, roll it into a tight ball and place in a well oiled bowl. Cover with a tea towel and allow to rise and double, about 1.5-2 hours.

The Crumble

While the dough is rising, prepare your berry crumble. In a bowl, combine your flour, milk powder (if using), sugar, salt, and cornstarch.
Whisk your dry ingredients together, and then add your melted butter.
Combine your ingredients until a crumbly texture forms.
Sprinkle crumbles evenly onto a baking sheet lined with parchment paper, and bake at 250 F for 15 minutes.
After your crumble has finished baking, prepare your berry powder. Using a mortar and pestle, food processor, or rolling pin and plastic bag, crush the freeze dried strawberries into a fine powder.
While your crumbles are still warm, toss them in a bowl with the strawberry powder to coat the crumbles and set aside.

The Filling

For the filling, place the softened salted butter in a bowl with the sugar. Using a rubber spatula, combine well until a spreadable consistency is achieved.
Add and incorporate 2-3 tablespoons of your favorite berry jam to the butter mixture, and set aside.
To prepare your fruit, wash your blueberries (if using fresh) and dry them well. Set aside.
Wash and dry your strawberries. Cut into quartered pieces (or smaller).
Coat your blueberries in 1-1 ½ tsp. cornstarch. Repeat with the strawberries, and set aside. The cornstarch will prevent the fruit from becoming too liquidy while baking, and will also assist in creating a thick, almost pie-filling consistency.

Assembling the Rolls

Turn your risen dough out onto a clean, lightly oiled surface and begin rolling out with a lightly oiled or floured rolling pin.
Try to not roll out your dough too thin. A thickness of about ¼ inch is ideal.
Spread your sugar and butter mixture onto your dough evenly. Spread as closely to the edges as you can.
Sprinkle and distribute your fruit evenly over the dough, leaving about an inch gap from the edges.
Begin rolling your dough from the edge closest to you. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral.
After you’ve formed a log, trim the edges, and cut 12-14 rolls of your preferred size. Using a serrated knife will help you cut through the pieces of fruit and prevent them from squishing out the sides.
Place your rolls into a 9 x 13 inch baking pan that has been lightly greased with butter, oil or baking spray. Cover with a tea towel and allow to rise again for 45 minutes to an hour, or until doubled.
After rolls have doubled in size, bake in a 350 F preheated oven for 25-30 minutes or until golden brown.

The Frosting:

In a bowl, add your room temperature cream cheese and butter. Whip until pale and fluffy, using a hand mixer or paddle attachment of a stand mixer.
Add your powdered sugar gradually, mixing the ingredients until well incorporated before adding more. I recommend adding in 3 increments.
Add a few tablespoons of heavy cream to thin out your frosting, along with 2-3 tablespoons of berry jam and vanilla extract.
Spread the frosting on top of your warm rolls, and finish them with a sprinkling of the berry crumble.

Enjoy your rolls! I really hope y’all like this recipe!

Thank you. -Chanel