Print Options:

berry sweet rolls

Yields12 ServingsPrep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

Soft and flaky sweet rolls filled with vanilla liqueur-soaked berries and topped with lemon mascarpone frosting.

for the berries.
 1 pt blackberries (fresh is best, frozen is great!)
 1 pt blueberries (fresh is best, frozen is great!)
  cup powdered sugar
 2 oz vanilla liqueur (like Tuaca)
for the dough.
 ½ cup water
 6 tbsp buttermilk
 ¼ cup pure cane white sugar
 2 tbsp butter, room temperature
 1 ½ tbsp active dry yeast
 ½ tsp salt
 1 egg
 2 ½ cups all-purpose flour (might need a little more or less depending on consistency)
for the filling.
 4 oz mascarpone cheese, softened
 4 tbsp butter, softened
 ¾ cup pure cane white sugar
for the lemon frosting.
 4 oz mascarpone cheese, softened
 4 tbsp butter, room temperature
 zest of 1 lemon
 2 ½ cups powdered sugar
 1 oz vanilla liqueur (like Tuaca)
for the berries.
1

In a medium bowl, whisk together powdered sugar and liqueur.

2

Stir in berries, cover, and chill while you make the dough.
Baker's note: this soaked berry thing is called maceration so now you can impress your family by telling them these rolls have a macerated berry filling. Big, fancy science words are awesome.

for the dough.
3

In a small heat-proof bowl, mix together water, buttermilk, and butter. Microwave for about 30 seconds or until the butter is totally melted and the mixture feels warm to the touch. Pour into the bowl of a stand mixer.

4

Whisk sugar and yeast into the dairy mixture and allow to sit for 15 minutes.

5

Add in salt, egg, and flour (I do about 2.5 C to start with - it should still be sticky but also come together and hold its shape). Using the dough hook attachment, mix at low speed for 10 minutes.

6

Allow dough to rest for 10 minutes.

7

Dump out dough on a well-floured surface and roll out into a square (about 1/2" thick. roughly).

put it all together.
8

Spread mascarpone evenly across the dough.

9

Fold dough inwards by thirds into a smaller square, making sure all of the mascarpone is covered up: fold up the bottom third, down the top third, then the right and left over. (Hopefully that makes sense. if not, call me and I'll walk you through it.)

10

Preheat oven to 350F.

11

Roll out dough into a large rectangle shape (about 12" x 18").

12

Spread softened butter across the dough and then sprinkle the sugar on top, making sure it's as evenly distributed as possible.

13

Spoon the chilled berries on top, distributing as evenly as you can.
Baker's note: My favorite way to do these is to use the berries and the juice but just know it gets MESSY if you use the juice too so do that at your own risk.

14

Roll dough into a tight spiral from the long edge then cut into slices (about 1-2" thick).

15

Place in your prepared baking dish and bake at 350F for 18-25 mins or until golden.
Allow to cool for a few minutes before frosting.

for the frosting.
16

In a medium bowl, whisk together mascarpone and butter until well-combined.

17

Stir in lemon zest, liqueur, and powdered sugar until fully incorporated. Add some milk/cream/buttermilk or more powdered sugar as needed for consistency.

18

Spread onto rolls and devour!

Nutrition Facts

Servings 12