Blackberry Lime Buns
Love breakfast buns, but want something more exciting than plain old cinnamon? Enter: blackberry lime buns. They're zesty & brightly flavored thanks to the lime juice, blackberries, & a hint of cardamom, and adaptable enough to enjoy for breakfast, snack, or dessert.
Are you a planner? Boy is this the recipe for you! These buns can be made overnight, so all you have to do in the morning is let them rise for a bit and then pop em in the oven. Perfect for busy holiday mornings!
Blackberry Lime Buns
Yield: 12 buns
Total cook time: 1 1/2 hours active time + 1 hour rest or overnight rest
Ingredients
Dough
- Active Dry Yeast: 2 1/4 teaspoons (7g)
- Granulated Sugar: 1 teaspoon (4g) + 1/4 cup (50g), divided
- Warm Water: 1/2 cup
- Flour: 4 1/2 cups (576g)
- Kosher Salt: 1 1/2 teaspoons (9g)
- Unsalted Butter (Softened): 1/2 cup (8 tablespoons)
Blackberry Jam Filling
- Blackberries: 1 1/2 cups (170g)
- Light Brown Sugar: 3 tablespoons (38g)
- Lime Juice: From 1/2 lime
- Cardamom: 1/4 teaspoon
- Lime Zest (Finely grated): 1 teaspoon
- Unsalted Butter (Softened): 6 tablespoons
Lime Cream Cheese Glaze
- Cream Cheese (softened): 4 oz
- Powdered Sugar: 2 cups (256g)
- Milk: 2 tablespoons
- Lime Juice: 1 tablespoon
- Vanilla Extract (Optional): A couple of drops
- Lime Zest: For sprinkling
A Few Notes:
- This is a messy process! Some of the filling will escape when you're rolling/cutting. It's okay - just make sure you're cutting on parchment paper to avoid staining your counter.
- Since the dough is very soft, try to use as little pressure as possible when you're cutting! Using a very sharp serrated knife is essential.
- If you're worried about the buns sticking, line the bottom of the pan with parchment paper, then butter the paper. There's enough butter in the dough that you shouldn't have to worry, though!
Pairs Well With:
*Special equipment: 9x13" baking pan
The How To (Dough):
In the bowl of a stand mixer, whisk together the warm water, 1 teaspoon of sugar, and yeast. Let stand until foamy, about 5 minutes. Stir in 1/2 cup (64g) of the flour. Cover with plastic wrap, then set aside on the counter to rise for 30 minutes.
Add the eggs, sugar, salt, and rest of the flour to the bowl. Using the dough hook, knead the dough on medium-low speed for 5 minutes, until smooth. Add in the softened butter, a chunk at a time. Knead on medium speed for 10 minutes, until smooth. Cover the bowl with plastic and let it rise out on the counter for 1-1/2-2 hours, until doubled in volume.
The How To (Blackberry Jam Filling):
While your dough is rising, start your jam! Heat the blackberries, brown sugar, and lime juice in small saucepan over medium-high heat. Bring to a boil, then lower the heat. Simmer over medium heat until the blackberries are broken down and the mixture thickens - about 10-12 minutes.
Remove the jam from the heat and stir in the cardamom and lime zest. Pour it into a heat-proof bowl, cover with plastic wrap, and place in the fridge to cool completely.
The How To (Assembly):
Butter your 9x13 baking pan. Flour your counter top. Roll the dough out into a 12x18" rectangle. Cover the dough evenly with the 6 tablespoons of softened butter. Spread the jam mixture over the butter. Starting with a short side of the dough, use even pressure to roll it into a tight spiral. Transfer the spiral onto a piece of piece of parchment or wax paper. Using a sharp serrated knife, cut and discard a 1/2 inch section off both ends. Then, cut the spiral into 12 equal sections. I do this by dividing it in half, dividing each of those halves in half, then cutting those sections into threes! Arrange the buns in the pan in 4 rows of 3, cut side up. Cover the pan tightly with plastic wrap.
Here, you have two options:
Option 1 (Overnight): If you're making these the night before, just pop the covered buns in the fridge until the morning (12-15 hours). The next morning, take the buns out of the fridge and let them rise for one hour out on the counter (leave the plastic wrap on).
Option 2 (Same day):
If you're making these day of, let the buns rise (covered) for 1 hour out on the counter, then proceed.
Both methods:
While the buns are rising, preheat your oven to 350 degrees F. Bake the buns at 350 degrees for 30-35 minutes, until puffed up and evenly golden. Transfer the pan to a wire rack to cool slightly.
The How To (Lime Cream Cheese Glaze):
While buns are baking, whip up your glaze! In the bowl of a stand mixer, beat the cream cheese on medium speed using the paddle attachment until fluffy. Beat in the powdered sugar, lime juice, and optional vanilla extract. Drizzle in the milk until the glaze reaches your desired consistency (I like mine on the thicker side!)
Spread the glaze evenly over the buns, then sprinkle them with lime zest. Eat!
*Best eaten day of (but they'll make it covered on the counter for an extra day - it's best to keep the leftovers unglazed, then glaze right before serving again).
