Berry Streusel Rolls
Who doesn’t love a breakfast pastry? Particularly cinnamon rolls. Well I have got a new variation on cinnamon rolls for you today: berry streusel rolls. A soft dough filled with mixed berries, and topped with a crunchy streusel topping, and drizzled with a vanilla glaze. They are to die for and will make the perfect addition to your next weekend brunch.
Sweet roll dough:
Because we are using instant yeast in this recipe, no need to dissolve first, or use warm liquids. In the bowl of a stand mixer add cooled, melted butter, granulated sugar, and instant yeast. Mix together using the paddle attachment for about 30 seconds, until combined. Add the eggs and room temperature milk and mix for another 30 seconds or so. Add the flour in one cup at a time and mix until just combined on medium speed. Once combined, switch to the dough hook attachment. Knead the dough using the dough hook on medium speed for four to six minutes. It should have formed a smooth ball that is easy to handle, and no longer sticking to the edges of the bowl.
Remove and place in a large bowl that is greased with butter or non-stick spray. The bowl should be double the size of the dough so it has room to rise. Cover with plastic wrap or a kitchen towel and set aside to rise in a warm place. It should double in size and depending on the temperature in your kitchen this could take anywhere from one to two hours. Once the dough has doubled in size, punch it down and dump onto a floured surface. Roll into a large rectangle using a floured rolling pin.
Berry filling:
In the berry filling you can use any combination you want. I chose a combination of fresh blueberries, raspberries, and strawberries. If using strawberries, slice into chunks. In a bowl whisk together granulated sugar and cornstarch. Add this to the berries and add the vanilla extract. Toss together to combine. Dump onto the rolled out dough and spread into an even layer. Tightly roll the dough towards your body on the long end, creating a long roll. Using a serrated knife, slice the long roll in half. Then slice each half into six rolls. Place the rolls into a 9×13 inch baking dish and cover with plastic wrap or kitchen towel. Allow to rise until puffed up and edges are touching, another hour or so based on the temperature of your kitchen. Preheat your oven to 350 degrees Fahrenheit.
Streusel topping:
While the rolls are rising make your streusel topping. In a small bowl add cold butter, chopped into small pieces, flour, brown sugar, salt and cinnamon. Using your fingers, crumble the mixture together, pressing the butter into smaller pieces. Once fully combined it should pinch together and hold its shape. You can also use a pie cutter, but I think it is easier to do with your fingers. Place the bowl in the refrigerator while you wait for the rolls to finish rising.
Baking berry streusel rolls:
Once the rolls have doubled in size, remove streusel topping from the refrigerator and crumble over top of the rolls, pressing down slightly on each roll. Bake in the preheated oven on the middle oven rack for 22-25 minutes. The edge should be slightly golden brown. Be careful not to over bake. Remove from the oven and allow to cool for about 15 minutes.
Vanilla glaze:
In a small bowl whisk together powdered sugar, vanilla, salt, and heavy whipping cream. Glaze should be thick but pourable. Drizzle over warm rolls and enjoy!
Check out my classic cinnamon rolls here.
Berry Streusel Rolls
Ingredients
Sweet roll dough
- 8 tbsp unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 1 packet instant or rapid rise yeast
- 3 eggs
- 3/4 cup whole milk, room temperature
- 4 cups all purpose flour
Berry filling
- 3 cups fresh, mixed berries (blueberries, raspberries, strawberries, blackberries) in any combination
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
Streusel topping
- 4 tbsp cold butter, cut into small cubes
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
Vanilla glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 3-4 tbsp heavy whipping cream
Instructions
Sweet roll dough
- In the bowl of a stand mixer add cooled, melted butter, granulated sugar, and instant yeast. Mix together using the paddle attachment for about 30 seconds, until combined. Add the eggs and room temperature milk and mix for another 30 seconds or so. Add the flour in one cup at a time and mix until just combined on medium speed. Once combined, switch to the dough hook attachment. Knead the dough using the dough hook on medium speed for four to six minutes. It should have formed a smooth ball that is easy to handle, and no longer sticking to the edges of the bowl.
- Remove and place in a large bowl that is greased with butter or non-stick spray. The bowl should be double the size of the dough so it has room to rise. Cover with plastic wrap or a kitchen towel and set aside to rise in a warm place. It should double in size and depending on the temperature in your kitchen this could take anywhere from one to two hours. Once the dough has doubled in size, punch it down and dump onto a floured surface. Roll into a large rectangle using a floured rolling pin.
Berry filling
- In the filling you can use any combination of fresh berries you choose. If using strawberries, slice into chunks. In a bowl whisk together granulated sugar and cornstarch. Add this to the berries and add the vanilla extract. Toss together to combine. Dump onto the rolled out dough and spread into an even layer. Tightly roll the dough towards your body on the long end, creating a long roll.
- Using a serrated knife, slice the long roll in half. Then slice each half into six rolls. Place the rolls into a 9×13 inch baking dish and cover with plastic wrap or kitchen towel. Allow to rise until puffed up and edges are touching, another hour or so based on the temperature of your kitchen. Preheat your oven to 350 degrees Fahrenheit.
Streusel topping
- While the rolls are rising make your streusel topping. In a small bowl add cold butter, chopped into small pieces, flour, brown sugar, salt and cinnamon. Using your fingers, crumble the mixture together, pressing the butter into smaller pieces. Once fully combined it should pinch together and hold its shape. You can also use a pie cutter, but I think it is easier to do with your fingers. Place the bowl in the refrigerator while you wait for the rolls to finish rising.
Baking
- Once the rolls have doubled in size, remove streusel topping from the refrigerator and crumble over top of the rolls. Press the streusel down slightly on to the top of each roll. Bake in the preheated oven on the middle oven rack for 22-25 minutes. The edge should be slightly golden brown. Be careful not to over bake. Remove from the oven and allow to cool for about 15 minutes.
Vanilla glaze
- In a small bowl whisk together powdered sugar, vanilla, salt, and heavy whipping cream. Glaze should be thick but pourable. Drizzle over warm rolls and enjoy!