This sweet rolls recipe is OUT OF THIS WORLD!
With a tender croissant dough, filled with berries, and an addictive lemon glaze, these sweet rolls will be your new go-to breakfast treat!
Lemon Berry Sweet Rolls – what dreams are made of.
Thank you to Silk for sponsoring today’s post. As always, opinions are 100% my own.
One of my favorite breakfast treats is cinnamon rolls. I have a deep, long-standing relationship with this cinnamony sweet roll.
BUT, I have already posted a few recipes leaning toward the cinnamon side of sweet rolls and I wanted to mix it up!
When I got the opportunity to work with Silk Oat Yeah Oatmilk, I jumped at the chance to share this EPIC sweet roll dough recipe with you all.
What are sweet rolls?
Sweet rolls are basically just cinnamon rolls… without the cinnamon.
In the place of cinnamon, we use berries or jams, like I did today.
But, it is not limited to just berry sweet rolls. You can put any filling in them you like!
How to make sweet rolls?
So, to make sweet rolls you first have to start with the dough.
I actually mixed up the dough a touch. This past Christmas, my Dad made sticky buns with this croissant dough that were – flat out amazing.
I knew I had to try this dough out for other recipes. So, for our lemon berry sweet rolls, we are using a croissant-style dough.
This dough results in the flakiest yet tender sweets rolls I have ever tasted, there is just nothing like it!
We will make the dough the day before because it needs to rest for 5 hours or even overnight for the best results.
The dough consists of normal pantry staples like:
- Milk – I used Silk Oat Yeah Oatmilk for this recipe.
- Rapid rise yeast – don’t be scared!
- A large egg.
- Vanilla – yum!
- All-purpose flour, of course.
- Kosher salt
- and butter!
Once it is mixed together, you have to slather the whole thing with lots of butter. This is what makes all those flaky layers.
Then the rolling and the folding. You WILL get a killer upper arm workout from this step!
Then, it just rests until you are ready to bake. The next morning we will roll it out again into a rectangle.
Next, comes the yummy filling. I coat the dough in strawberry jam, sprinkle on lemon sugar (granulated sugar + lemon zest), and fresh blueberries!
Roll it all up, and cut into 12 even pieces. Place each piece into a 9×13 greased baking dish.
Next, cover with a clean kitchen towel and place in a warm spot until about doubled in size. Depending on how warm your house is, depends on the timeframe to rise, but about 1 & 1/2 hours.
Next, we bake until golden brown! Then comes the lemon glaze. *swoon.*
Powdered sugar, lemon juice, and Silk Oat Yeah Oatmilk – that’s it! Just whisk until combined and the sugar is melted.
If you like a thicker glaze, add less liquid, for a thinner glaze, add more liquids, easy peasy.
Once they are done baking, place the sweet rolls on a wired rack to cool.
You can now pour the glaze over the rolls or serve them up and pour the glaze on individually, totally up to you!
Personally, I pour about 3/4 of the glaze on top to get in all those nooks and crannies then use more to drizzle on to each one when serving.
What I love about Silk Oat Yeah Oatmilk is how versatile it is. I didn’t even have to think twice about baking with it – I just use it how I would regular milk.
Silk Oat Yeah comes in three yummy flavors, plain (which I use in this sweet rolls recipe), vanilla (I love this one with my cereal), and chocolate (because, duh. Also, so good in coffee – what?!).
I found it at my local Walmart. I actually got it during my weekly haul using Walmart’s Online Grocery Pick Up, so convenient and affordable! (Walmart Online Grocery Pick Up is FREE you guys – do it!)
Can you freeze sweet rolls?
Yes! According to The Pioneer Woman you can freeze sweet rolls frosted or unfrosted.
Just allow them to cool ALL the way. Frost them or don’t, your choice.
Then, cover them with plastic wrap and freezer-safe foil. Place them in the freezer. They are good for about 4 weeks in the freezer.
To defrost, just place them in the fridge or countertop until thawed. You can place the sweet rolls back in the oven for a few minutes to warm – this step works best with the unfrosted rolls.
I would freeze unfrosted. It is SO easy to make the glaze fresh, and less messy!
This dough is a variation on the danish pastry dough from the cookbook The Village Baker’s Wife by Gayle and Joe Ortiz.
How to bake sweet rolls
Lemon Berry Sweet Rolls
For the dough
- 1 cup Silk Oat Yeah Oatmilk in plain*
- 1 package rapid-rise yeast
- 1 large egg beaten
- 1/2 teaspoon vanilla extract
- 3 & 1/2 cups all-purpose flour
- 3 tablespoons sugar
- pinch kosher salt
- 1/2 pound unsalted butter** divided, softened
For the filling
- 1 cup granulated sugar
- zest of one lemon
- 1/2 cup strawberry jam
- 1/2 pint fresh blueberries
For the glaze
- 3 cups powdered sugar
- 1/4 cup Silk Oat Yeah Oatmilk in plain (or vanilla!)
- 2 tablespoons lemon juice*** fresh squeezed
For the dough
- Place the milk in a medium-sized bowl, microwave in 15-second intervals until it reaches 110°F, you will know it is at the correct temperature when a meat thermometer placed into the milk reaches 110°F, do not heat for longer. Sprinkle the yeast on top, and let sit 5 minutes. Add the egg and vanilla, mix to combine.
- In a large bowl, add the flour, sugar, and salt. Whisk to combine. Melt 1 & 1/2 tablespoons of the butter and mix into the wet ingredients. Pour the wet ingredients into the dry and stir with a wooden spoon until a loose dough starts to form.
- On a clean, lightly floured work surface, turn out the dough and knead by hand until the dough comes together with no dry spots, but do not overwork. The dough will still be slightly wet/tacky.
- Form the dough into a rough rectangle. Place onto a baking sheet that is lightly floured, and lightly flour the top of the dough. Cover with plastic wrap and place in the fridge for one hour.
- On a lightly floured work surface, roll out the dough into a 10x17 inch rectangle. Make sure it is not sticking to the work surface, add more flour if necessary.
- With a short side of the dough facing you spread the softened butter (it should be very soft but not melty, just easy to spread) over the dough on the lower two-thirds. Leave a 1/2 inch border around all the sides and do not butter that area.
- Now, we are going to make a three-way fold. Fold the upper 1/3 of the dough over onto the buttered side, towards the center of the dough. Next, fold the lower 1/3 of the dough on top, making a rectangle. No butter should be exposed, it is sealed completely. Pinch all the edges on the seams so no butter escapes.
- Gently roll out the dough into a 10x17 rectangle. Keeping the surfaces lightly floured. Brush off any excess flour, and again, take the top 1/3 of the dough and fold in toward the center, take the bottom 1/3 of the dough and fold on top to form a rectangle. Place back on the baking sheet and cover with plastic wrap and refrigerate for 45 minutes. Repeat this same folding process three more times with 30 minutes in the fridge between each interval.
- After the last fold, place it back on the sheet tray, cover with plastic wrap and place in the fridge for 5 hours, preferably overnight.
- When you are ready to prepare the rolls, roll out the dough onto a lightly floured, clean work surface into a 20x12 inch rectangle. Have the longer side facing you. Next, add the fillings.
For the filling
- Mix together the sugar and lemon zest, set aside. Place the strawberry jam into a microwave safe bowl and microwave in 15-second intervals until jam is warm and easy to spread. Spread the jam evenly over the dough, leaving a 1/2 inch border along the bottom edge.
- Sprinkle the dough evenly with the lemon sugar - use all of it! Next, evenly distribute the fresh blueberries. Roll the dough into a tight log, starting at the top and working your way down, tuck in the blueberries as you go. Crimp the edges with your fingers so nothing escapes.
- Cut the log into 12 even pieces. A serrated knife is the easiest way to do this. In a greased 9x13 baking dish, place the rolls cut side up, evenly spaced. Cover with plastic wrap or a clean kitchen towel and place in a warm place until the dough is about doubled in size. Depending on the temperature of your home, this can take about an hour and a half.
- Once doubled in size, preheat the oven to 350°F, and let heat for 30 minutes. Bake the sweet rolls for 30-35 minutes until golden brown on top and cooked thoroughly. Place baking dish on a wired rack to cool.
For the glaze
- Place the powdered sugar in a medium-sized bowl. Add the milk and lemon juice, whisk to combine. Pour the glaze on top of the cooled rolls, or drizzle on top of each individual serving.