Huckleberry Sweet Rolls
There's no better way to start a hot summer day than indulging in warm, gooey Huckleberry Sweet Rolls. These decadent rolls combine the rich, buttery sweetness of classic sweet rolls with the vibrant burst of flavor that only huckleberries can provide. Whether enjoyed on a lazy weekend morning, shared with friends and family at a summer gathering, or savored as a special treat just because, each bite is sure to make you grin from ear to ear!
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Servings: 12 rolls
Calories: 316kcal
Ingredients
For the Filling
- 2 ½ c huckleberries
- ½ c granulated sugar
- 2 teaspoon cornstarch
For the Dough
- 4 ½ c all-purpose flour
- ⅓ c granulated sugar
- 1 lemon zested
- 2 teaspoon instant yeast
- ¼ teaspoon salt
- ½ c whole milk
- ¾ c water
- 1 egg
- 2 teaspoon vanilla extract
- 4 tablespoon butter unsalted
For the Huckleberry Icing
- 1 c powdered sugar
- 2-3 tablespoon juice from huckleberries
- 1-2 tablespoon whole milk if needed
Instructions
To Make the Filling:
- Combine the huckleberries, sugar, and cornstarch in a saucepan. Heat over medium-high heat while whisking consistently. Cook until the huckleberries release their juices and the sauce begins to thicken. Set aside to cool while you make the dough.2 ½ c huckleberries, ½ c granulated sugar, 2 teaspoon cornstarch
To Make the Dough:
- In a microwave safe bowl, heat the milk, water, and butter until the butter has melted and the mixture reaches about 110℉.½ c whole milk, ¾ c water, 4 tablespoon butter
- In the bowl of a stand mixer fitted with a dough hook, massage the sugar and lemon zest together before adding the flour, salt and yeast and mixing together. Add the milk, butter and water mixture and beginning turning the mixture.4 ½ c all-purpose flour, ⅓ c granulated sugar, 1 lemon, 2 teaspoon instant yeast, ¼ teaspoon salt
- Add the egg and vanilla extract and continue turning until the dough gently pulls away from the side of the bowl.1 egg, 2 teaspoon vanilla extract
- On a lightly floured surface, knead for about 5-6 minutes. Cover and let the dough rest for about 10 minutes.
- Roll the dough into a 20x15 inch rectangle. Pour the huckleberry filling over the top and spread evenly over the dough. Roll up the dough into a long log and pinch the seams closed. Cut into 12 pieces and place in a lightly greased 9x13 inch pan. Cover and allow to rise for 2-3 hours or until the rolls have doubled in size (see note below).
- Preheat the oven to 375℉. Uncover the rolls and place them in the oven to bake for 25-30 minutes or until done in the middle and golden brown on top.
To Make the Huckleberry Icing:
- Pour about ¼ cup of huckleberries in a food processor and blend them. Run the juice through a fine mesh strainer to remove the skins.
- In a small bowl, add the powdered sugar and juice. Whisk until well combined. If the icing needs to be thinned out, add a little bit of milk. If it needs to be thickened, add a little more powdered sugar.1 c powdered sugar, 1-2 tablespoon whole milk, 2-3 tablespoon juice from huckleberries
- Once the rolls have been removed from the oven and allowed to cool for a few minutes, top them with the huckleberry icing and enjoy!
Notes
Rise Time: If you want to make the rolls the night before so you can have them for breakfast, you may make them until the rolls are placed in the pan. Instead of allowing them to rise at room temperature, cover and place them in the refrigerator overnight. In the morning, remove them from the refrigerator and allow them to rise for 1 hour before baking.
Nutrition
Serving: 1roll | Calories: 316kcal | Carbohydrates: 63g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 91mg | Potassium: 96mg | Fiber: 2g | Sugar: 25g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg
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