Sweet, fluffy, and full of summer flavors - these tri-berry rolls are perfect for your next summer gathering!
Summer is upon us and these tri-berry swirls have been a staple at all my summer BBQs! Full of fresh strawberries, raspberries, and blackberries - these rolls are kissed with orange zest and are just a few ingredients away. Summer dessert never looked so good!
I was inspired to make these rolls after seeing King Arthur Flour’s Roasted Strawberry Cream Cheese Rolls and knew that I needed mine to SING of summer! To make these swirls, you will need the summer trifecta of strawberries, blackberries, and raspberries for the filing. To complement the berries, cinnamon, orange zest, sugar, and cornstarch are added to make the delicious jammy center.
For the dough, simple ingredients are used to create a fluffy and pillowy home for the filling. The dough is made with all purpose flour, sugar, salt, egg, cream cheese, butter, and milk. The rise of the dough comes from the yeast mixture in which cream cheese, butter, and milk are warmed together to activate the yeast and act as the rich base for the dough.
The dough is soft and forgiving and can be made in a stand mixer or how I prefer- by hand! When kneading the dough together, be careful to not over-knead the dough. The dough should clear the sides of the bowl and form a sound ball that is still soft. The dough should not be stiff or tough. At times the dough may seem like it will not come together - don't panic! Keep kneading and add 1 tablespoon of flour until the dough comes together.
TIPS
Depending on how sweet your berries are the ¼ cup of white sugar in the filling is optional! For example, if the berries are more on the tart side, use the ¼ cup of sugar to add some sweetness but if the berries are naturally very sweet, reduce the added sugar and/or only use the 2 tablespoons of sugar that is added to the berries before roasting.
If using frozen berries, microwave in 30 second intervals until thawed. Then, strain to remove any excess liquid and continue with the filling instructions.
If using rapid rise yeast, add the yeast directly to the flour mixture and skip the activation process.
TRI-BERRY SWIRLS
Preparation time: 45 minutes
Dough rise time: 2 hours
Cook time: 30 minutes
Makes 12 rolls
For the filling:
1 cup strawberries
1 cup blackberries
1 cup raspberries
¼ cup + 2 tablespoons white sugar, divided
½ teaspoon cinnamon
Zest of 1 small orange (or half a large orange)
4 teaspoons cornstarch
1 teaspoon vanilla
For the dough:
3 1/4 cups King Arthur Unbleached All-Purpose Flour + extra for kneading
1 teaspoon salt
2 teaspoons active dry or instant yeast
1 large egg
2 tablespoons white sugar
2 tablespoons unsalted butter
1/2 cup (half an 8oz box) cream cheese
3/4 cup milk
Garnish with fresh berries, slivered almonds, and a dusting of powdered sugar!
DIRECTIONS
Part 1: The Filling
1. Prepare the filling and preheat the oven to 350°F. Wash and dry the berries, making sure
to hull the strawberries to remove the green tops. Place all of the berries on a parchment
lined baking tray. Sprinkle 2 tablespoons white sugar and cinnamon over the berries and
mix to combine. Bake for 25 - 30 minutes until fragrant, softened, and juices have been
released.
2. Transfer the roasted berries and any juices into a medium sized bowl. Use a fork or the
back of a spoon to mash the berries and combine with the orange zest, vanilla extract, and
cornstarch to make a thick sauce. Cover and refrigerate until ready to use.
Part 2: The Dough
1. In a large microwave safe container, warm the milk, cream cheese, and butter together in
the microwave (approx. 45 seconds - 1 minute). When the milk mixture is warm (105°F -
110°F) and the butter is melted, add the yeast and let rest for 10 minutes or until the yeast
is bubbly and frothy.
2. In a large mixing bowl, combine the flour, salt, and sugar for the dough. When the yeast is
activated, pour the yeast mixture into the flour mixture. Add the egg and stir to combine.
Knead the dough until it comes together into a smooth ball - adding 1 tablespoon of flour
at a time (approx. 10- 15 minutes). The final dough should be soft and easily release from
the sides of the bowl when kneading. The dough is ready when a clean hand pressed
against the surface of the dough lifts clean and the dough is not sticky.
3. After the dough is kneaded, cover with 1-2 tablespoons of vegetable oil to prevent the
dough from sticking as it rises. Cover the bowl with plastic wrap and place in a warm spot
to rise for 1 hour or until doubled in size.
Part 3: Form the Rolls
1. Generously flour a clean work surface and turn out the risen dough. Form the dough into a
square and use a rolling pin to stretch out the dough to a 16” x 12“ thin, flat rectangle.
Roll away from the center towards the corners of the dough, using the shape of the
square to guide you.
2. Retrieve the refrigerated berry filling and spread unto an even layer on top of the rolled
dough, leaving a 1” border on all sides. Starting at the longest side, roll the dough into a
log and pinch together the final edge of dough to the body of the dough, forming a seal
to keep the log together. Place on a parchment lined baking tray and refrigerate for 30
minutes (or freeze for 15-20 minutes if in a rush). Chilling the dough will help prevent the
filling from falling out of the dough when cut.
3. After the dough has chilled, remove from the refrigerator and transfer to a floured work
surface. Cut the dough into 12 equal pieces and place into a parchment lined or oiled
baking tray. Cover and let rise in a warm place until doubled in size, approx. 1 hour.
4. Pre-heat the oven to 350°F. Remove the covering from the baking tray and bake for 30
minutes. The rolls should be golden and risen. Remove from the oven and let cool
for 15 minutes before serving! Garnish and enjoy!
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