These fresh, and fruity mixed berry rolls are soft, fluffy and the perfect blend of sweet and tangy~ they scream summer! These Triple Berry Rolls will have you baking up a storm after coming home from the store or farmers market with the freshest and sweetest berries!

As we roll into spring, I love using fresh, seasonal fruit in my recipes. Undoubtedly, these triple berry rolls have the same fluffy consistency as cinnamon rolls, but we replace the cinnamon with a tangy, fruity twist. 

Sauteing berries intensifies their flavor and fragrance – perfect for a weekend breakfast or brunch this summer.

Subsequently, if you love fruity desserts like me, then these Strawberry and Cream Rolls will be RIGHT up your alley!

Or, try out these ooey and gooey Blueberry Bars– they are BERRY delicious!

Are Triple Berry Rolls Vegan

Just like my cinnamon rolls and gingerbread cinnamon rolls recipes, these fluffy and airy strawberry and cream rolls can easily be made vegan!

Swap out the milk for plant-based milk; I absolutely love using oat milk for this recipe. It makes them extra smooth and flavorful!

Swap out the yogurt and butter for your favorite plant-based alternative. 

No eggs are needed – the butter and milk keep the buns moist and fluffy. 

They taste divine either way!

Ingredients For Triple Berry Rolls

These easy-to-make triple berry rolls are made with only 8 ingredients. 

Dough

  • Active dry yeast
  • Milk, warm
  • Butter, melted- I used vegan butter
  • Granulated sugar, divided
  • Unbleached all-purpose flour

Filling

  • Raspberries, Blueberries, Blackberries, fresh or frozen
  • Honey
  • Lemon, Squeezed

Optional Icing

  • Powdered sugar
  • Milk 

Or if you are feeling extra fun– my Vegan Cream Cheese Frosting is not only DELICIOUS on these- but it is also extremely easy to make!

How to Make Triple Berry Rolls

These rolls are as easy to make as all of my other rolls, and are packed with delicious fruitiness that will have you craving more!

Filling Mixture

Dough Mixture

Start by taking the butter for the filling out from the fridge to let it come to the right temperature. Then it’s time to prepare the strawberry roll dough. 

In a medium-sized pot, melt the butter on the stovetop. When fully melted, add the milk to the butter.

Heat the milk and butter mixture until it’s warm. My mom says 40 – 45 degrees Celsius, which is around 110 Fahrenheit. It should be warm, but not hot to touch. Use a kitchen thermometer if you want to be sure. If the liquid is too hot, it will kill the yeast and the dough won’t rise. 

Next add the flour to the milk mixture while stirring with a wooden spoon (I used chopsticks lol, kinda like making scallion pancakes) as you add the flour. The dough should be shaggy, flaky, and sticky. 

Following that, all the flour is added, knead the dough with your hand until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be firm, smooth, and elastic.

Lastly, form a round ball with the dough, put it in a large bowl, and cover with plastic wrap so no air gets in or out. 

Note: Depending on the bowls you use, you can grease the bowl with a little bit of olive oil to prevent sticking.

Let the roll dough rise for about one hour in a warm place. It may take longer depending on the temperature. The dough should double in size.

Assembling the Roll

TIPS FOR PROVING THE DOUGH

If it’s warm outside (80F or more), I let the dough rise outside in the sun. Just make sure it’s not windy, the dough likes an even temperature. Since it’s getting cold now, one trick I learned from my mom is to warm a pot of water (slightly warm, not hot to touch), and place the bowl on top of the pot. Just make sure it’s not touching the water. If you have a proving drawer attached to your oven, this is an excellent time to use it. 

Or you can turn the oven on for 150 F and once it reaches the temperature. Turn off the oven and place the bowl in the oven with the door open. 

Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step. 

How to Serve Triple Berry Rolls

After the triple berry rolls have come out of the oven, let them rest for about 10 minutes – trust me, it’ll be worth the wait!

Then, drizzle the rolls with your icing of choice and if you’re feeling extra fruity, top with more fresh berries. 

Serve with a cup of coffee or your favorite milk of choice.

Enjoy! 

How to Store Mixed Berry Rolls

Store the mixed berry rolls in the baking dish and cover with plastic wrap. Or transfer the leftovers to an air-tight container. 

They will stay good in the fridge for up to 1 week. 

And yes, you can freeze them too! In an air-tight container, they will stay fresh in the freezer for up to 2 months. 

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:Fluffy Triple Berry Rolls {Eggless}

These fresh, fragrant berries and cream rolls are soft, fluffy, and the perfect fruity summer treat!
5 stars (1 review)

Ingredients

Dough

  • 1 packet active dry yeast
  • 1/4 cup vegan butter
  • 1/4 cup sugar
  • 1 cup dairy free milk
  • 3 cups unbleached ap flour, 375g

Filling

  • 2 cups raspberries, blueberries, and blackberries, frozen or fresh
  • 1/2 cup honey
  • 1/2 lemon, squeezed

Icing

  • 1 cup powder sugar
  • 1 tbsp dairy free milk
  • 1/2 cup berries

Instructions 

Dough

  •  In a medium-sized pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *. Mix in 1 tbsp of granulated sugar.
  • Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
  • Add the rest of the sugar and stir well to dissolve the sugar crystals.
  • Add the rest of the sugar and stir well to dissolve the sugar crystals.
  • Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
  • Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
  • Let the dough rise for about one hour in a warm place. *** The dough should double in size.
  • Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again.
  • Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).

Filling

  • In a small sauce pan, mix together the berries and andhoney, smash it with a fork or potato masher until.
  • In a small sauce pan, mix together the berries and and honey, smash it with a fork or potato masher until.
  • If using frozen berries and there are a lot of liquid, drain it (save the liquid) ,pour it back to the saucepan, stir in 1 tbsp chia seeds.
  • Stir well and let it sit. The chia seeds will soak up additional liquid and plum up. This makes the mixture jam like.
  • Let it sit and while working on the dough.

Rolling the Rolls

  • Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter). 
  • When the dough has doubled in size (after about an hour), roll out the dough into a rectangular shape.
  • Spread the room temperature butter on the dough with a brush, knife, or spoon.
  • Spread the mixed berry jam across evenly.
  • From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough very tightly. 
  • Cut the dough into 10 even pieces using a sharp knife or use a piece of unflavored floss – gently slide it under the cylinder and pull the opposite end of the floss, SLICE!
  • Grease an 8×8 or 9×9 baking dish. 
  • Place the berry rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand. 
  • Cover the baking dish with plastic wrap and let it rise for 20-30 minutes. 
  • Meanwhile, preheat the oven to 350 F.
  • Remove the plastic wrap and brush the surface of the buns with melted butter.
  • Bake the berry rolls for 22 – 23 minutes. 

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.