Summer Berry Cinnamon Rolls

I’ve made a couple of different cinnamon rolls on the blog over the past year but I feel like I’ve finally cracked it with these summer beauties! I wanted to try and improve my technique when it comes to making cinnamon rolls as they’re such a staple comfort food during autumn and winter but I think these summer-berry-infused rolls with a sweet, lemon drizzle on top can be eaten in the warmer summer months too! 


Ingredients 
Makes 8

Dough-
300g Self-Raising Flour 
2 tbsp Caster Sugar 
1 tbsp Ground Cinnamon 
70g Butter, melted
2 egg yolks 
100ml milk 

Filling- 
1 tbsp Ground Cinnamon 
2-3 Handfuls of Frozen Summer Berries
2 tbsp Caster Sugar 
40g Butter, melted

Topping- 
60g Icing Sugar 
1 tbsp Cream Cheese 
2 tsp Butter, melted 
1/2 tsp Vanilla Essence
1/2 tsp Lemon Juice 


To start with, preheat the oven to 180C, 160 Fan, Gas Mark 4, and grease a brownie tin/ high edged baking tray. In a large bowl stir together the flour, caster sugar, and cinnamon with a pinch of salt and set aside. 


Now in a smaller bowl whisk together the butter, eggs, and milk until you have a smooth liquid. I did accidentally use a little bit of egg white in mine and I tried to get rid of most of it but overall there was probably about 1 1/2- 2 tbsp of egg white in the dough and it didn't make any difference at all, the dough was still lovely and fluffy. 


Pour the wet mixture into the dry and stir together with a spoon until you get a rough dough, using your hand just turn the dough over a few times and fold it in on itself to pick up the last bits of flour/dough so we don’t waste anything. 


Tip the dough out onto a clean and lightly floured surface. Knead it a couple of times just to smooth out some of the flakiness then roll the dough out into a 25cm x 30cm rectangle…as you can see I'm incapable of rolling out even shapes and I don’t like slicing off the dough to make it even so I just left it like this and I still got lovely rolls!


Now onto the cinnamon filling, in a bowl mix together the cinnamon, caster sugar, and butter until you have a dark paste with no lumps. 


Using a knife, spread the paste over the dough making sure it reaches right to the edge, I ended up using pretty much all of my filling as I wanted it to be slightly thicker in the middle. Then just sprinkle your frozen berries evenly over the dough. 


Now, roll the dough tightly into a Swiss roll shape, the dough is pretty flexible but be careful not to let the berries poke holes in it, here I did cut the ends off as I’ve used the ends before and they go very hard in the oven rather than cooking evenly. 


Slice your dough into 8 slices about half an inch thick and arrange them on your baking tray, leaving a couple of cm between each one so that they have room to rise in the oven. As my tray was a bit too big for the rolls I just put some foil at the other end so that they wouldn’t rise too far and lose their shape, it worked perfectly so feel free to use this trick if you need to. 


Now before the rolls go in the oven we’re just going to brush a bit of milk over the tops and sides so the rolls have a lovely golden colour once baked.


Bake the rolls in the oven for 30-35 mins until they take on a golden-brown colour and have risen slightly. The rolls should still be soft as opposed to dry and brittle but they shouldn’t be raw or doughy. 


Leave the rolls in the tin to cool for about 10 mins while we make the topping. In a small bowl put your icing sugar, and make a well for the butter and cream cheese, whisk these together until there are no lumps then add your vanilla essence and lemon juice. 


Once the rolls have cooled down but are still warm, drizzle the lemon topping all over the rolls, then leave to set for another 10-15 mins. 


Remove the rolls from the tray and either transfer them to an air-proof container where they should keep for around 3 days or arrange them on a plate and dig in!! 


As I said on the last recipe where I made that coconut cake that didn't go so well, I’m all about honesty here; sharing both the successful and the not so successful things that I create, I can honestly say that these were a huge success. The rolls came out fully cooked but still soft. The berries added that perfect tartness to an otherwise sweet dessert. That lemon drizzle topping gives you a lovely, gooey sweetness on the top of each roll before you get those fruit, cinnamon flavours underneath. This recipe probably took less than an hour overall to make and you don’t need to chill or prove the dough at any point so it makes this recipe pretty quick, even though the rolling of the dough into that spiral/Swiss roll shape does take a bit of practice I think I really nailed it this time! 
I always love a warm cinnamon roll in the chilly autumn/winter months but I think I've managed to create one that can be eaten in the summer too, the fresh summer fruit with a rich dough is the perfect treat after a salad or bbq in the garden with loved ones. 
I hope you’ll find some time to make these as I think they’re a good dessert-dough recipe for newer bakers and more experienced ones alike. 

H x 

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