About
Cinnamon rolls might be the go-to, but Berry Breakfast Buns are a much more refreshing option for a brunch or breakfast treat! A buttery, lemony pastry swirls around a refreshing raspberry filling with even more lemon flavor packed in! Then there's the ultra-tangy and creamy icing melting on top! Berry Breakfast Buns are summery, sunny, and sweet — everything you need to round out your summer day!
Ingredients
- For the dough:
- 1 cup buttermilk
- 1 tablespoon granulated sugar
- 2 teaspoons active dry yeast
- 4 1/4 cups all-purpose flour, plus more, to taste, for the dough and for dusting a work surface
- 3/4 teaspoon fine salt
- 6 tablespoons unsalted butter, cut into 1 tablespoon pieces, softened, plus more, to taste, for greasing a bowl and a pan
- 3 large eggs, lightly beaten
- 1 lemon, zested
- For the filling:
- 3/4 cup low-sugar raspberry preserves
- 1 cup fresh raspberries, cut in half (if large)
- 1 lemon, zested
- For the icing:
- 4 ounces cream cheese, softened
- 3/4 cup confectioners' sugar
- 2 tablespoons lemon juice, plus more, to taste
- salt, to taste
- 2 tablespoons freeze-dried raspberries, optional, crushed, for garnish
Directions
Step 1 -In a saucepan over low heat, add the buttermilk and gently heat until it reaches 100 degrees F.
Step 2 -In a glass measuring cup, add the warm buttermilk, the granulated sugar, and the yeast and stir to combine.
Step 3 -Let the yeast mixture sit until it is foamy, about 5 minutes.
Step 4 -In the bowl of a stand mixer fitted with a dough hook, add 4 1/4 cups of the flour and 3/4 teaspoon of the fine salt and stir to combine.
Step 5 -Add 6 tablespoons of the softened butter to the flour mixture and toss lightly until the pieces of butter are coated.
Step 6 -Add the eggs, the buttermilk mixture, and the zest from 1 of the lemons to the flour mixture and mix on low speed until combined.
Step 7 -Increase the speed to medium and mix until the dough is soft, billowy, and clears the sides of the bowl but sticks to the bottom, about 8-10 minutes. If the dough seems too soft and is sticking to the sides of the bowl, add more of the flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough reaches the desired consistency.
Step 8 -Using the extra butter, lightly grease a large bowl.
Step 9 -Add the dough to the prepared bowl and turn it to coat.
Step 10 -Loosely cover the bowl with a clean, dry towel or plastic wrap and let it rise in a warm place until it has almost doubled in size, about 1 hour.
Step 11 -Transfer the dough to the refrigerator until it is easy to handle and roll out, about 1 hour.
Step 12 -Using the extra butter, grease a 9x13-inch baking pan.
Step 13 -Using the extra flour, lightly dust a work surface.
Step 14 -Turn the chilled dough out onto the prepared surface and pat or roll it into a 12x16-inch rectangle, about 1/4-inch-thick.
Step 15 -Gently spread the raspberry preserves over the dough, leaving a 1-inch border on one of the long edges.
Step 16 -Sprinkle the fresh raspberries evenly over the top of the preserves layer.
Step 17 -Sprinkle the remaining lemon zest over the raspberry layer.
Step 18 -From the long end without the 1-inch border, roll the dough into a tight log.
Step 19 -With the seam-side down and using a serrated knife or unflavored dental floss, cut the dough log into 12 even pieces.
Step 20 -In the prepared baking pan, add the rolls with one of the cut-sides facing up.
Step 21 -Cover the baking pan and let the rolls rise at room temperature until they are puffy and almost double in size, about 45 minutes.
Step 22 -Preheat the oven to 350 degrees F.
Step 23 -Bake the rolls until they are cooked through and golden-brown, about 35-45 minutes.
Step 24 -In the clean bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric handheld mixer, add the cream cheese, the confectioners' sugar, 2 tablespoons of the lemon juice, and the extra salt and whisk until smooth. The icing should be thick but spreadable. If it's too thick, add the extra lemon juice, a little at a time, until it reaches the desired consistency.
Step 25 -Let the rolls cool for 5 minutes.
Step 26 -Spread the icing evenly over the top of the warm rolls.
Step 27 -Sprinkle with the crushed freeze-dried raspberries and serve.
