Take a sweet dough, similar to that of a cinnamon bun, and fill it with frozen fruits and a brown sugar, and you’ve got a sweet berry treat that is perfect for a weekend brunch. Feel free to use any variety of frozen fruit, but if you’re going to buy strawberries, be sure to use the sliced variety, as they are not as thick and easier to roll.
65 g / ⅓ cup Crystal Margarine, melted
543 g / 4 ⅓ cup All-purpose flour
2g / 1 tsp Nutmeg, ground
400 ml / 1 ¾ cup Milk, cold
6 g / 2 tsp Yeast, dry active
12 g / 1 tbsp Honey
12 g / 1 tbsp Salt
95g / ½ cup Brown sugar
60ml / ¼ cup 35% Cream
75g / ⅓ cup Crystal margarine, melted, plus extra for brushing
5ml / 1 tsp Vanilla extract
900g / 6 cups Berries, frozen
- In a large mixing bowl, combine the flour with the, nutmeg, milk, melted Crystal Margarine, yeast, honey, and salt. Using a large wooden spoon, combine the mixture begins to come together.
- Turn the dough out on to a floured surface and knead together into a ball.
- Place the dough into a bowl that is lined with Crystal Margarine. Cover with plastic wrap and rest in a warm place for 30 minutes.
- Turn the dough out onto the counter and give it a knead for about 2 minutes. Yeast can not move on its own, so through the kneading dough you help the yeast move around and find fresh flour to feed off of.
- Place the dough back into the bowl and cover for another 30 minutes.
- Repeat steps 4 and 5, three more times. for a total of 4 kneading sessions.
- Place the dough back into the greased bowl and cover with plastic wrap, and let it rest for 30 minutes.
- While you wait for the final rise, mix the brown sugar, eggs, melted Crystal, 35% cream and vanilla extract until combined. Fold in the frozen berries until they are equally coated. Set aside.
- Pre-heat oven to 400F(230C), and place an oven safe dish on the bottom rack of the oven, this will be used to create steam in the oven later.
- Place the dough onto a floured surface and gently begin rolling out the dough with a rolling pin, flouring the dough as needed to keep it from sticking, until it is approximately 24 wide by 36 long, with a thickness of about 1/4. This doesn’t need to be a perfect square, it just needs to be thin.
- Take the fruit filling mixture and spread it across the the dough, leaving a 1” border clear of filling.
- Beginning with the edge of the dough in front of you, start rolling the dough forward, folding over the fruit, and pulling the dough towards you as you roll forward, keeping the roll nice and tight. Continue rolling right to the edge.
- Once at the end, pinch together the end flap of dough with the roll of the dough, closing off the bundle.
- Generously brush the bottom and sides of a casserole dish with Crystal Margarine.
- With a sharp knife, begin slicing down the log width wise approximately 1 wide, giving you 12-14 thick cinnamon roll coins. When cutting with the knife , pull the blade towards you to cut the first layer, then press down sharply to cut through the remaining layers.
- Begin arranging the cut rolls in the dish, leaving approximately 1/4 of space between the rolls. Cover the dish with plastic wrap and rest in a warm space for 30 minutes.
- Once the rolls have rested, place them into the oven on the second rack, and pour 1/4 cup of water into the pan on the lower rack. Close the oven and set your timer for 12 minutes.
- After the first 12 minutes, reduce the temperature down to 350F(180C) and continue baking for another 20 minutes.
- Once the buns are a deep golden brown across the edges, and bounce back to the touch, remove them from the oven and lightly brush them with 3 tbsp of melted Crystal margarine.
- Allow them to fully cool for 20 minutes before serving.
- For a more individual treat, try baking these buns in ramekins or a lined muffin tin, making it perfect for a breakfast on the run.
- For added crunch, sprinkle the top of the buns with turbinado sugar before baking. Not only will it look great, it adds a nice texture.
- To take these buns to the next level, try serving them with a greek style yogurt, or a cream cheese frosting. !!Link to cinnamon bun recipe!!