With the 4th of July just around the corner, I have the perfect treat to bring to any party (or for just your family to enjoy). They will be a sure hit! Not only do they look pretty and patriotic, but they taste delicious too!
The initial bite of the soft bread and cream cheese frosting add the base to these rolls, but the mixture of strawberries, blueberries and the crumble filling will keep you coming back for more.
To make these delicious rolls, mix together the warm water, yeast and sugar into a mixing bowl attached to a stand mixer. Let it sit for about 5 minutes to allow the yeast to proof/grow.
Add the salt, oil and flour, 1/2 cup at a time and knead until the dough pulls away from the sides of the bowl and is no longer sticky. Continue kneading for about 5-10 minutes. Cover and allow the dough to rise for about 1-1 1/2 hours, or until doubled in size.
While the dough is rising, cut the blueberries in half and make the crumble filling by mixing together the sugar, brown sugar, flour, baking powder, salt, sprinkles, oil and vanilla. The mixture should be crumbly. Spread it on a parchment lined baking sheet and bake at 300 degrees F for 20 minutes. Set aside until ready to use.
Make the strawberry filling by adding the strawberries, sugar, lemon juice and salt in a pot and heat on medium-low, stirring frequently. In a liquid measuring cup, stir together the water and cornstarch and add to the pot. Stir to fully incorporate. Let the mixture simmer for about 5 minutes, stirring frequently. Remove from heat and allow to cool.
When the dough has risen, remove it from the bowl onto a greased surface and roll it into a large rectangle, about 20 inches long. Spread the strawberry filling over the dough leaving about an inch around the edges. Spread the chopped blueberries on top of the filling and sprinkle the crumble filling on top, reserving about 1 cup for the topping.
Roll the dough, cinnamon roll style, lifting the dough as you roll to keep the filling inside the dough. Using a serrated knife, cut the dough into 1 1/2 inch slices and place each roll onto a greased pan about 2 inches apart.
Cover the pan and let the dough rise for 30-45 minutes, until doubled in size. Bake at 350 degrees F for 15-20 minutes. Allow the rolls to cool on the pan for about 10 minutes.
While they are cooling, make the frosting by beating together the butter, cream cheese, vanilla and salt until fluffy. Add the powdered sugar 1/2 cup at a time and beat until incorporated. Spread the frosting on each roll and sprinkle with the remaining crumble filling or if you prefer, decorate each with blueberries and cut up strawberries. Enjoy!
Patriotic Rolls (Strawberry and Blueberry Rolls)
Ingredients
- 2 cups warm water
- 1 1/2 Tbsp yeast
- 1/2 cup sugar
- 2 tsp salt
- 1/2 cup oil
- 6-7 cups flour
Strawberry Filling
- 1 lb. strawberries stems removed, cut in quarters
- 1/2 cup sugar
- pinch salt
- 2 tsp lemon juice
- 1/4 cup water
- 1 1/2 Tbsp cornstarch
- 1/4 cup blueberries halved
Crumble Filling
- 1/2 cup sugar
- 2 Tbsp brown sugar
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp red and blue sprinkles or 1 Tbsp of each color
- 1/4 cup oil
- 1 Tbsp vanilla
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 3 oz cream cheese softened
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cup powdered sugar
Instructions
- Make the dough by mixing together the warm water, yeast and sugar in the large mixing bowl of a stand mixer (or in a large mixing bowl using a dough whisk, if making by hand). Let it sit for about 5 minutes, or until bubbly.
- Add the salt, oil, and flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and is no longer sticky. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Cover the dough and let it rise for 1-1 1/2 hours.
- While the dough is rising make the strawberry and crumble fillings.
- Remove the dough from the bowl onto a lightly greased surface and roll it into a large rectangle about 20 inches long.
- Spread the strawberry filling over the dough, leaving about an inch around the edges.
- Place the blueberries on top of the strawberry filling and sprinkle the crumble mixture on top. Reserve some of the crumble topping to decorate the frosting, if desired.
- Roll the dough up lengthwise, lifting the dough as you roll to keep the mixture inside the dough.
- Using a serrated knife, slice every 1 1/2 inches. Place each roll on a greased baking sheet about 2 inches apart. Cover the rolls and let them rise for 30-45 minutes.
- Bake at 350 degrees F for 15-20 minutes, or until golden brown. Let them cool on the baking sheet for about 5-10 minutes before icing. Spread the frosting on each roll and sprinkle with the reserved crumble mixture or decorate with cut up strawberries and blueberries. Enjoy!
Strawberry Filling
- Add the strawberries, sugar, salt, and lemon juice to a pot and stir together. In a separate container, mix together the water and cornstarch until the cornstarch is fully dissolved. Add the cornstarch mixture to the pot and cook on medium low heat, stirring frequently.
- Allow the mixture to simmer for about 5-10 minutes, or until it thickens and becomes glossy and a deep red color. Remove from the heat, pour into a bowl and chill in the refrigerator until ready to use.
Crumble Filling
- Add all the ingredients into a large mixing bowl and beat together until fully incorporated. The mixture should be lumpy with small round pieces lumped together. Spread the mixture on a parchment lined baking sheet and bake at 300 degrees F for 15-20 minutes, until golden brown. Let the mixture cool on the pan until ready to use. Break up the filling into smaller pieces if needed.
Cream Cheese Frosting
- Cream together the butter, cream cheese, vanilla and salt. Mix in the powdered sugar 1/2 cup at a time until fully incorporated.
