These Blackberry Lemon Sweet Rolls are a little sweet, a little tart and a perfect breakfast treat for this delicious summer berry!
I’ve probably said it a gazillion times before, but I love berries. Pretty much all berries, but blackberries are by far my favorite berries. And my love of lemon is no secret around here. So, combining the two in a delicious breakfast sweet roll, topped with a yummy lemon glaze was sort of a no-brainer for me.
I’m not typically a sweet breakfast person. I’m more of a taco gal, but these are definitely an exception for me. Because they are too delicious not to devour at any given chance. Breakfast, brunch, dessert, snacks…they’re great for all eating times!
For me, they are definitely a weekend (or quarantined and working from home) recipe, because there is yeast and rising time involved. And usually, yeast and I don’t get along very well. I’ve attempted many recipes with yeast and rarely have had any success. But with these, I had ZERO problems. They were easy from the start and came together perfectly.
Just look at that rise!
How do you make Blackberry Lemon Sweet Rolls?
Full Printable Recipe Below!
1.) In a glass bowl or measuring cup, heat milk to 115°F. Sprinkle the yeast and sugar on top of the warm milk and let sit until the top is foamy-looking, about 5 minutes.
2.) Meanwhile, add the flour, salt, sugar and lemon zest to the bowl of a stand mixer. Using the dough hook attachment, mix on low, then slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time, mixing to just incorporate before adding the next. Continue mixing, at medium speed now, until dough pulls together into a smooth-looking ball around the dough hook. Knead by hand if necessary.
3.) Lightly oil a large glass bowl and place the dough in it. Cover with plastic wrap and allow to rise for 1 hour, or until doubled in size.
4.) While the dough is rising, combine the sugar and lemon zest for the filling in a small bowl.
5.) When the dough is ready, prepare a large non-stick work surface to roll the dough out on.
6.) Roll the dough out to a 10×20-inch rectangle. Brush entire surface with some of the melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough, then top with the blackberries, pressing them gently into the dough. Drizzle with the remaining butter.
7.) Prepare 2 round pans or a 9×13 baking pan by spraying with cooking spray or lining with parchment or foil, with some hanging over the sides for easy removal after baking.leaving enough overhang to grab later. Lightly spray the bottom and sides with cooking spray.
8.) Starting at one of the shorter (10-inch) ends, tightly roll the dough , pinching ends and edges together well as you go. Using a sharp knife, carefully slice rolled dough into 12 equal pieces. Place in prepared pan, cover, and allow to rise for an hour, or until doubled in size.
9.) Preheat oven to 350°F and bake for 35-40 minutes, or until centers reach 200°F.
10.) In a medium bowl, combine powdered sugar with 1 tablespoon of lemon juice and water. Mix well and then add additional lemon juice and/or heavy cream to reach your desired consistency and flavor preference. I like mine very lemony, so I added more lemon juice – of course!
11.) Drizzle glaze on top of the rolls and enjoy! These are great warm or at room temp!
The rolls themselves are not overly sweet, but the glaze really makes them. The perfect sweet topping that complements the tartness of the lemon and blackberries perfectly. The toddler and my parents were all big fans and wished there was more for them to eat!
If you’re planning your weekend menu, this definitely needs to be on it!
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Check out more great #BerryWeek recipes below!
Blackberry Lemon Sweet Rolls
Ingredients
For the dough
- 3/4 cup milk
- 2 1/4 tsp instant yeast
- 1 tsp granulated sugar
- 3 cups all purpose flour
- 1/4 tsp salt
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 1 tsp lemon juice, freshly squeezed
- 1/4 cup unsalted butter, melted
- 2 eggs
For the filling
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1/4 cup unsalted butter, melted
- 2 cups fresh blackberries
For the glaze
- 2 cups powdered sugar
- 1-2 Tbsp lemon juice, or to taste
- 2-3 Tbsp heavy cream, or to desired consistency
Instructions
- In a glass bowl or measuring cup, heat milk to 115°F. Sprinkle the yeast and sugar on top of the warm milk and let sit until the top is foamy-looking, about 5 minutes.
- Meanwhile, add the flour, salt, sugar and lemon zest to the bowl of a stand mixer. Using the dough hook attachment, mix on low, then slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time, mixing to just incorporate before adding the next. Continue mixing, at medium speed now, until dough pulls together into a smooth-looking ball around the dough hook. Knead by hand if necessary.
- Lightly oil a large glass bowl and place the dough in it. Cover with plastic wrap and allow to rise for 1 hour, or until doubled in size.
- While the dough is rising, combine the sugar and lemon zest for the filling in a small bowl.
- When the dough is ready, prepare a large non-stick work surface to roll the dough out on.
- Roll the dough out to a 10×20-inch rectangle. Brush entire surface with some of the melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough, then top with the blackberries, pressing them gently into the dough. Drizzle with the remaining butter.
- Prepare 2 round pans or a 9×13 baking pan by spraying with cooking spray or lining with parchment or foil, with some hanging over the sides for easy removal after baking.leaving enough overhang to grab later. Lightly spray the bottom and sides with cooking spray.
- Starting at one of the shorter (10-inch) ends, tightly roll the dough , pinching ends and edges together well as you go. Using a sharp knife, carefully slice rolled dough into 12 equal pieces. Place in prepared pan, cover, and allow to rise for an hour, or until doubled in size.
- Preheat oven to 350°F and bake for 35-40 minutes, or until centers reach 200°F.
- In a medium bowl, combine powdered sugar with 1 tablespoon of lemon juice and water. Mix well and then add additional lemon juice and/or heavy cream to reach your desired consistency and flavor preference. I like mine very lemony, so I added more lemon juice – of course!
- Drizzle glaze on top of the rolls and enjoy! These are great warm or at room temp!
Nutrition
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My husband has been begging me to make something with blackberries. He will love these sweet rolls.
I only have frozen blackberries,would it still turn out ok if I use them
Hi Holly! I didn’t try it with frozen, but I believe they would also work. Let me know how they turn out!
These turned out better than I expected. Because of the order the ingredients were mixed, I was starting to lose hope because things weren’t incorporating very well. But eventually it all came together. It took a while to raise, more like 2 hours. The dough was easy to work with, it didn’t rip over the blackberries. I did have to double the lemon zest and sugar part. The baked really well and the glaze was fantastic. I also added a lot more lemon juice. They turned out soft and absolutely delicious!