Lemon Berry Sweet Rolls
Delightfully fluffy sweet rolls bursting with zesty lemon and ripe berries, perfect for any occasion.
Ingredients
For the Dough
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 packet instant yeast (2¼ tsp)
- 1 cup warm milk (110°F/43°C)
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp salt
- Zest of 1 large lemon
For the Filling
- 1 cup mixed berries (blueberries, raspberries, or strawberries)
- 2 tbsp lemon juice
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
Preparation
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- In a separate bowl, mix together flour and salt. Add the melted butter, eggs, and lemon zest to the yeast mixture, then gradually add the dry ingredients.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for about 1 hour or until doubled in size.
- Meanwhile, mix the mixed berries, lemon juice, sugar, and cinnamon in a bowl for the filling.
Baking
- Roll out the dough into a large rectangle (approximately ¼ inch thick). Spread the filling evenly over it.
- Starting from the long edge, roll the dough tightly into a log. Cut into 10 even sections and place them in a greased baking dish.
- Cover the rolls and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
Glazing
- While the rolls are baking, prepare the glaze by mixing powdered sugar, lemon juice, and zest until smooth.
- Drizzle the glaze over the warm rolls and serve fresh.
Notes
Storage: To keep those sweet rolls fresh for the next day, store them in airtight containers at room temperature. They freeze well for up to 3 months. Thaw overnight in the fridge before reheating.