Visit our Bread Recipes page for more fantastic homemade breads!
We enjoyed an exceptional summer for wild berries this year. After several drier seasons in the Upper Peninsula, heavy snowfall and ample rain produced bumper crops of wild fruit around our home and at the camp where we work. Wild blueberries were particularly abundant and, for wild berries, unusually large:
Earlier in the season we picked plenty of red raspberries, and toward the end of summer we gathered a good supply of black raspberries. Now that the season is winding down, Jim went out a couple of mornings ago and harvested what may be our last pickings: mostly black raspberries and a few blueberries.
I wasn’t immediately sure what to make with the berries, but when I spotted a large jar of ground cinnamon on the shelf, the idea came together: cinnamon biscuit pinwheels filled with berries and cinnamon sugar. Tender biscuit dough, a cinnamon-sugar swirl and juicy berries—delicious.
My mother used to make a similar cinnamon roll—without berries—using a shortening-based biscuit dough that she served plain. Waking to the scent of cinnamon and enjoying a warm roll on a cool morning was a treasured memory I kept. Over the years I adapted the recipe: I replaced shortening with butter (partly for flavor and partly to avoid trans fats), added sugar and a teaspoon of vanilla to the dough, and finished the rolls with a maple butter frosting. The result is indulgent and worth it.
The berries add a bright, tart contrast to the rich dough and maple glaze. Fresh berries are best; frozen ones can be used but may release extra moisture, so you might need to bake the rolls a bit longer. Ready to begin?
Rich Biscuit Cinnamon Rolls with Berries and Maple Butter Frosting
Ingredients:
- 1/2 cup granulated sugar, divided
- 1 tablespoon cinnamon
- 3/4 cup cool room-temperature butter, divided (1 1/2 sticks)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup milk (a little more may be needed)
- 1 teaspoon vanilla
Frosting:
- 3 tablespoons butter
- 1 cup confectioners’ sugar
- 1/4 cup real maple syrup
- Milk, if needed
Instructions:
- Preheat oven to 400°F. Butter a 9-inch round cake pan and set aside.
- Melt 1/4 cup butter in a small saucepan and set aside. Combine 1/4 cup granulated sugar with the cinnamon and set aside.
- Whisk together the flour, salt, baking powder and the remaining 1/4 cup sugar in a mixing bowl. Cut in 1/2 cup cold butter until the mixture is crumbly.
- Combine the vanilla with the milk. Make a well in the flour mixture and add the milk all at once. Lightly stir with a large fork until the dough begins to come together. If it seems dry, drizzle in a little more milk—the dough should be moist.
- Turn the sticky dough onto a well-floured board, toss it in flour so all sides are coated, and lightly knead five or six times. Pat or gently roll the dough into a 9×12-inch rectangle, ensuring there is plenty of flour under and on top as needed.
- Brush the dough evenly with the melted butter. Sprinkle the cinnamon-sugar mixture over the buttered surface, then evenly scatter the berries, gently pressing them into the dough so they don’t fall out during rolling.
- Starting at the long edge, use a bench scraper or a spatula to carefully roll the dough into a log. Pinch seams together as needed; the dough is tender and may crack. When nearly rolled, bring the dough up from the other side to seal the seam.
- With a sharp knife or serrated blade, cut the log into 12 even pieces. Some berries may fall out; tuck them back in if desired. Arrange the rolls, cut side up, in the prepared pan—very snugly. Nine around the edge and three in the center works well.
- Bake for 15–20 minutes. Check at 15 minutes; if the center rolls are still doughy, bake a few minutes longer. Rolls should be lightly browned but still moist.
- Let the rolls sit about 10 minutes, then invert onto a plate or cutting board and transfer to a serving platter, right side up.
- While the rolls cool briefly, make the frosting: cream 3 tablespoons butter until smooth, then stir in confectioners’ sugar and maple syrup until the mixture is soft and spreadable. If too thick, add a few drops of milk to loosen.
- Drop spoonfuls of frosting over the warm rolls and spread gently, letting it melt into the swirls and drip down the sides. Allow the frosting to soften and settle for a few minutes before serving.
Serve warm with coffee or tea. These rolls are lovely for breakfast or as a dessert—rich, buttery, and bursting with berry flavor. Enjoy!