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Berry Cinnamon Rolls with Lemon Cream Cheese Icing
By Thrive Life · 1 servings
1h 40m prep time
20m cook time
A variety of flavors combine to make a sweet yet tart dessert.
by Natalie Riley
Print recipe
Ingredients
- 1/2 C Warm Water
- 2 1/4 tsp Instant Dry Yeast
- 6 Tbsp Nonfat Powdered Milk + 2 cups water
- 1/2 C Butter, Melted
- 3/4 C Cane Sugar
- 2 THRIVE Whole Egg Powder reconstituted - or 2 Eggs
- 1 tsp Iodized Salt
- 6 1/2 C White Flour (All Purpose Unbleached Flour)
- 2/3 C THRIVE Blueberries
- 2/3 C THRIVE Raspberries
- 2/3 C THRIVE Blackberries
- 1/2 C Brown Sugar
- 1 tsp Cinnamon
- 1/4 C Softened Butter
- 1/4 C Softened Cream Cheese
- 1 tsp Vanilla
- 0 Zest of one Lemon
- 2 C Powdered Sugar
Directions
- For Berry Cinnamon Rolls:
- Combine water, yeast, and a dash of sugar in a small bowl.
- In a small saucepan, melt butter. Add 2 c milk and heat through.
- In a large bowl, mix remaining sugar, eggs, and salt. Add milk mixture to sugar mixture, then mix together with a large spoon. Make sure the mixture isn't too hot, then add in the risen yeast mixture. (Too much heat will kill the yeast.)
- Add 4 c flour to this mixture and gently stir. Beat with a hand mixer for one minute. Add remaining 2 1/2 c flour and stir until remaining flour is just moistened; do not over mix.
- Let dough rise once and gently pull away from the sides. Don't punch the dough down. Let rise again until doubled in size. At this point, punch the dough down.
- Roll dough out to 24" x 10-12". Spread with melted butter and sprinkle with sugar and cinnamon. Top with dried berries.
- Preheat oven to 350 degrees. Roll dough up as you would with jellyrolls and cut into twenty-four 1" discs, placing each on a large cookie sheet that has been greased.
- Let rise again, then bake at 350 degrees for 17-20 minutes or until just starting to turn golden brown.
- For Lemon Cream Cheese Icing:
- Blend softened butter and cream cheese together, then add 2-3 tsp milk, vanilla, and lemon zest.
- Whip in the powdered sugar, adding more for a thicker icing and less for a drizzly consistency. More milk may be added if icing becomes too thick.