Mixed Berry Cinnamon Rolls with Skyr Frosting
By Sarah Entwistle, @supperbysarah_
Mixed Berry Cinnamon Rolls with Skyr Frosting
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
12 Cinnamon Rolls
Inspired by the incredible pastries at Brauð & Co. in Reykjavík, these cinnamon rolls blend Icelandic tradition with a summery twist. Typically filled with marzipan “remonce, ” this version swaps in wild berry jam and a vibrant blackberry-skyr frosting for a fresh, seasonal feel.
Wild berries thrive in Iceland’s cool climate and volcanic soil, and berry picking—berjamó—is a cherished late-summer tradition. The rolls themselves are a fusion of Icelandic-style cinnamon buns and classic American ones, soft and sweet with a tangy, creamy skyr glaze. Use any jam or berries you have on hand (bonus points for whipping up a batch of homemade jam!) - these are perfect for brunch or dessert, and a delicious nod to the Nordic midsummer tradition.
Special Equipment:
- Hand mixer
- Fine mesh strainer
- Cheesecloth
- Offset spatula
- Basting brush
Ingredients:
- 1 pint blackberries
- 1 container (4.4 oz) Skyr yogurt
- 1 cup powdered sugar (+ more for dusting)
- 1 teaspoon vanilla extract
- 750g 00 flour
- 112g sugar
- 3 sticks unsalted butter (room temperature)
- 1 tablespoon instant yeast
- 2 eggs
- 2 tablespoons milk
- 1 cup wild berry jam
Method:
Prepare the yogurt
Place the Skyr in a strainer lined with cheesecloth over a bowl. Wrap the Skyr with the cheesecloth and add a weight on top to help push the water out of the Skyr. Wrap the strainer and bowl with saran wrap and place it in the fridge for at least 2 hours or overnight to strain.
Mix the dough
In a large bowl, mix together 315g room temperature water and yeast; let sit for at least 5 minutes. Add the flour, salt, sugar, 1 egg and 1 stick of butter; mix with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured work surface and knead for 10 to 15 minutes, or until smooth and elastic. Shape the dough into a large ball and place back into the bowl with parchment paper under it. Cover with plastic wrap and let sit on the counter for 30 minutes, then transfer to the fridge to ferment overnight.
Make the filling and roll out dough
Wash and dry the berries. In a medium bowl, combine 1 stick of butter with half the jam and mix until smooth. Remove the dough from the refrigerator. Using a rolling pin, roll the dough to 1/2 inch thickness in a rectangular shape. Spread the jam-butter mixture evenly on top of the dough. Using your hands (and a bench scraper, if the dough is sticky), carefully roll the dough lengthwise into a tight log formation. Using a sharp knife, cut into 12 even pieces.
Let the prepared buns rise
Line two sheet pans with parchment paper. Transfer the buns to the pans and lightly cover with saran wrap. Place the buns in a warm area and allow them to rise at room temperature for about 2 hours. To check if the buns are ready, gently press your finger on the dough and if it springs back slowly, it is ready to bake.
Prepare the frosting
Meanwhile, add the remaining stick of butter, strained Skyr, and half the blackberries to a large bowl; season with a pinch of salt. Beat with an electric mixer for about 2 minutes or until everything is fully combined. Add the powdered sugar and vanilla extract and beat the mixture on high until the frosting becomes thick and fluffy. Set aside until ready touse.
Bake the cinnamon rolls
Preheat the oven to 400 degrees fahrenheit. In a small bowl, whisk together 2 small eggs and 2 tablespoons of milk. Brush each bun evenly with the prepared egg wash. Bake each tray one at a time for 10 to 12 minutes, or until the rolls are golden brown and fluffy. Remove from the oven and let cool on a wire rack.
Frost and finish the buns
Using an offset spatula, spread the Skyr frosting on the cooled cinnamon rolls. Top each cinnamon roll with a dollop of the remaining jam and a fresh blackberry. Using a fine mesh strainer, finish with a dusting of powdered sugar.