Why not start your week off with some sweet rolls! For these rolls I cut down the size of my favourite cinnamon bun dough recipe and fill the rolls with frozen blackberries from my freezer.
Top with a lemon flavoured glaze...make coffee and call a friend.
Dough: (yields approximately 1 1/2 - 2 dozen rolls...depending how big you make them)
- 4 cups flour, plus a little on the side to use while kneading...if you need
- 1 tbsp instant yeast
- 1/2 cup water
- 1/2 cup milk
- 1 egg
- 1/4 cup oil
- 1/4 cup white sugar
- 1 tsp salt
- Measure flour into a large bowl and stir in the dry instant yeast.
- Mix together remaining ingredients and heat until warm in the microwave or on the stove top.
- Pour warm mixture over flour mixture and stir to mix and then knead, adding more flour if needed to make a soft non sticky dough.
- Allow dough to rise till double. Punch down.
- Roll out as you would for cinnamon rolls. Follow with filling recipe below.
- 1/4 cup soft butter, to spread over dough
- 2 cups blackberries, frozen (not thawed, or freshly picked in season)
- small amount of corn starch or flour for dusting berries...see note below.
- 1/2 cup white sugar
- zest from one lemon (save the juice from the lemon for the glaze)
** If using frozen berries very very lightly dust them with cornstarch or flour. Not till they are all white..just a dusting. This will help the moisture when they begin to thaw to not go runny.
- Spread soften butter over rolled out dough.
- Place frozen (tossed with the light dusting of flour) or fresh blackberries over dough. Don't over load with berries. I like to put a single layer and still see dough between the berries.
- Sprinkle the sugar over the berries and dough, and grate lemon zest over all.
- Roll up as you would for cinnamon buns, slice into 1" to 1 1/2" slices.
- Place rolls onto greased or parchment lined baking pans.
- Rise, covered for 30 minutes.
- Bake in 350ºF oven for approximately 20 minutes.
- Allow to cool to warm or completely cool and drizzle with glaze of 1 cup powdered sugar and enough lemon juice from the lemon until you get a smooth and pourable glaze.