Blackberry Sweet Rolls

Why not start your week off with some sweet rolls! For these rolls I cut down the size of my favourite cinnamon bun dough recipe and fill the rolls with frozen blackberries from my freezer. 

Top with a lemon flavoured glaze...make coffee and call a friend. 

Dough: (yields approximately 1 1/2 - 2 dozen rolls...depending how big you make them)

• 4 cups flour, plus a little on the side to use while kneading...if you need
• 1 tbsp instant yeast
• 1/2 cup water
• 1/2 cup milk
• 1 egg
• 1/4 cup oil
• 1/4 cup white sugar
• 1 tsp salt

1. Measure flour into a large bowl and stir in the dry instant yeast.
2. Mix together remaining ingredients and heat until warm in the microwave or on the stove top.
3. Pour warm mixture over flour mixture and stir to mix and then knead, adding more flour if needed to make a soft non sticky dough.
4. Allow dough to rise till double. Punch down.
5. Roll out as you would for cinnamon rolls. Follow with filling recipe below.

Filling:

• 1/4 cup soft butter, to spread over dough
• 2 cups blackberries, frozen (not thawed, or freshly picked in season)
• small amount of corn starch or flour for dusting berries...see note below. 
• 1/2 cup white sugar
• zest from one lemon (save the juice from the lemon for the glaze)

** If using frozen berries very very lightly dust them with cornstarch or flour. Not till they are all white..just a dusting. This will help the moisture when they begin to thaw to not go runny. 

1. Spread soften butter over rolled out dough.
2. Place frozen (tossed with the light dusting of flour) or fresh blackberries over dough. Don't over load with berries. I like to put a single layer and still see dough between the berries. 
3. Sprinkle the sugar over the berries and dough, and grate lemon zest over all.
4. Roll up as you would for cinnamon buns, slice into 1" to 1 1/2" slices. 
5. Place rolls onto greased or parchment lined baking pans. 
6. Rise, covered for 30 minutes. 
7. Bake in 350ºF oven for approximately 20 minutes. 
8. Allow to cool to warm or completely cool and drizzle with glaze of 1 cup powdered sugar and enough lemon juice from the lemon until you get a smooth and pourable glaze. 

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