Description
Soft, buttery pastries infused with cinnamon-sugar and folded huckleberries, topped with a cream cheese glaze for a balance of tartness and richness. A Montana-inspired treat with tender layers and bursts of flavor.
Ingredients
Active Dry Yeast, 1/4 oz package (or instant yeast)
Granulated Sugar, 1/4 cup + 2 tbsp
Milk, 1/2 cup + 3 tbsp (35% fat)
All-purpose Flour, 3 1/2 cups
Cream Cheese, 4 oz softened
Huckleberries, 2 cups (frozen wild variety preferred)
Unsalted Butter, 1/2 cup melted
Powdered Sugar, for frosting
Instructions
Preheat oven to 350°F (180°C) and spray a casserole dish with nonstick spray
Activate yeast by combining with 1/4 cup sugar in a mixer or bowl
Heat milk and 3 tbsp water in the microwave to 110°F, pour over yeast mixture
Let stand 5-10 minutes until foamy, add egg and melted butter
Gradually add flour 1 cup at a time until tacky dough forms
Knead for 10 minutes until elastic and smooth
Cover dough in an oiled bowl and ferment for 30 minutes until doubled
Roll dough into a 16×13-inch rectangle (1/4-inch thick), brush with melted butter
Sprinkle brown sugar mix and fold in huckleberries
Roll jelly-roll style, cut into 15 slices, and place cut-side up
Bake for 35-40 minutes until golden brown
Mix cream cheese frosting with powdered sugar and extra milk
Spread warm glaze over rolls within 5 minutes of baking
Notes
Huckleberries release juice during baking; ensure the casserole sheet is lined flat to trap liquid.
For best flavor, use frozen wild huckleberries for tartness.
Substitute buttermilk with a 1:1 ratio of regular milk if needed, but fat content affects richness.
Allow rolls to rest on a wire rack post-bake to prevent bottoms from becoming soggy.
- Prep Time: 30
- Cook Time: 40
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg