Lemon and Berry Sweet Rolls

Well…. that escalated quickly.

Lemon and Berry Sweet Rolls

One small recipe. Taunting me for the better part of a month. Seriously. It has been on my To Make list for eons.

Lemon and Berry Sweet Rolls

I was mentally making a menu to take a new mama friend of mine (remember on delivering dinner?) and added these to list. First, it justified making what I thought was two pans of rolls. Second, who doesn’t love cinnamon rolls, and these just sound like a better, badder, more delicious version of regular cinnamon rolls. I’m in.

Lemon and Berry Sweet Rolls

Um. I should warn you. This made FOUR pans of rolls. That would be 32 rolls in all. Who on earth needs that many? Mercifully we only ate through two of them here at this house. One went to the sweet new family and one went to my mom’s.

Lemon and Berry Sweet Rolls

Yum yum yum.

The original recipe called for lemon and blueberries. That was what originally persuaded me. I have a freezer full of cranberries, however, and I couldn’t resist making some rolls with said cranberries.

Lemon and Berry Sweet Rolls

Hands down the cranberries were my favorite. The tartness of the berries really carried it. The blueberries were a bit too sweet for my taste, but no one seemed to complain. In fact the quickly emptied pan should have been an indicator they were quite the hit.

Lemon and Berry Sweet Rolls

I will be saving this roll recipe. It’s an absolute winner in my book, and it has proved versatile and flexible. I am presenting this to you as I made it but please feel free to halve the recipe…

Or make a ridiculous amount of rolls to eat and then stuff everyone else you know. That way at least you will still appear skinny in the long run.

Lemon and Berry Sweet Rolls

That’s my strategy at least.


Lemon and Berry Sweet Rolls

One year ago today: Chanterelle Mushroom Gravy

Lemon and Berry Sweet Rolls (makes 32 rolls- 4 pie pans of 8 each or two 9×13 pans with 16)
Adapted from Pioneer Woman

For the dough:

4 cups whole milk
1 cup sugar
1 cup butter
4 1/2 teaspoons (1.5 Tb) active dry yeast
8 1/2 cups all-purpose flour
1 cup (additional) all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon baking powder

For the filling:

3/4 cup butter
1 1/2 cups sugar
4 whole lemons, zested
4 cups (heaping) blueberries or cranberries (thawed if frozen)

For the glaze:

1 whole lemon, juiced
2 whole lemons, zested
6 cups powdered sugar
1 cup whole milk

Start the dough: Mix milk, 1 cup sugar, and butter in a large pot or Dutch oven. Heat over medium heat to 180 F. Remove from heat and allow to cool until 115 F. Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with plastic wrap, keep in a draft-free place, and allow to sit for 1 hour. After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it (at least 1 hr). Refrigerating the dough helps make it easier to handle.

Preheat oven to 350 F. Butter a large baking dish (or a couple of smaller dishes) generously. You could use a 9×13 or two 9-inch pie pans (this is only for half the dough).

Melt 1/2 of the filling butter (6 Tb) in the microwave. Divide dough in half. Store one half in the fridge. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle half of it all over the butter. Sprinkle 2 cups of the berries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 25-35 minutes, or until deep golden brown on top.

To make the glaze: Whisk lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

(Repeat rolling, filling, slicing, rising and baking with second half of dough.)

Serve warm or at room temperature.

Lemon and Berry Sweet Rolls

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