Description
These homemade Blackberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, filled with a sweet and tangy blackberry compote and topped with a creamy blackberry-infused cream cheese frosting. Soft, fluffy, and bursting with fresh blackberry flavor, they make the perfect indulgent breakfast or dessert treat.
Ingredients
Dough Ingredients
- 240g (1 cup) whole milk
- 2 1/2 teaspoons instant or active dry yeast
- 50g (1/4 cup) granulated sugar
- 530g (4 1/4 cups) all-purpose flour, plus more for dusting
- 2 large eggs
- 1 teaspoon salt
- 85g (6 Tablespoons) unsalted butter, softened to room temperature
Blackberry Filling
- 300g (10.5 oz) blackberries
- 50g (1/4 cup) granulated sugar
- 1 1/2 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- Pinch of salt
Frosting
- 113g (4 oz) cream cheese, softened to room temperature
- 30g (2 Tablespoons) unsalted butter, softened to room temperature
- 180g (1 1/2 cups) powdered sugar
- 3 Tablespoons blackberry filling (reserved from the compote)
- 1/2 teaspoon vanilla extract or paste
- Pinch of salt
Instructions
- Activate the Yeast: Warm the milk in a small saucepan to around 95-104°F (35-40°C) then pour into a stand mixer bowl. Sprinkle yeast and sugar over the milk. If using active dry yeast, let it sit for 5-10 minutes until foamy; with instant yeast, proceed immediately.
- Mix the Dough Ingredients: Add flour, salt, and eggs to the milk mixture. Attach the dough hook and mix on low speed until a thick dough forms.
- Add Butter and Knead: Gradually add softened butter a few cubes at a time. Continue mixing on medium speed for about 10 minutes until dough is elastic, strong, and pulls cleanly from the bowl.
- Alternative Hand Kneading: Mix dough with a wooden spoon until shaggy, then knead by hand on a floured surface incorporating the butter until smooth and elastic, about 10 minutes.
- First Rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours. For overnight rise, refrigerate up to 16 hours.
- Prepare Blackberry Filling: Combine blackberries, cornstarch, sugar, lemon juice, and salt in a saucepan over low heat. Stir and mash as berries break down, then increase to medium heat and boil for one minute until thickened. Cool completely, then refrigerate.
- Prepare Baking Pan: Grease or line a 9×13-inch baking pan with parchment paper.
- Shape Rolls: Punch down risen dough and roll on floured surface into a 12×16 inch rectangle. Spread blackberry filling over dough, leaving a 1-inch border. Roll from the longest side into a log and cut into 12 equal pieces using dental floss or serrated knife.
- Second Rise: Place rolls in prepared pan, cover, and let rise in a warm place until doubled in size.
- Preheat Oven: Heat oven to 350°F (180°C).
- Bake Rolls: Bake rolls for 25-28 minutes until deep golden brown. Tent with foil if browning too quickly.
- Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar, reserved blackberry compote, vanilla, and salt. Beat until smooth and fluffy.
- Frost Rolls: Dollop frosting over warm rolls once they come out of the oven.
- Storage: Store leftovers in an airtight container at room temperature up to 3 days and reheat gently before serving.
Notes
- If using active dry yeast, allow mixture to become foamy before proceeding; instant yeast can be added directly.
- For a warm rise, placing the dough in a turned-off oven with a mug of boiled water helps create the perfect environment.
- The dough can be made ahead and refrigerated overnight for convenience and enhanced flavor.
- Use unflavored dental floss for clean, even cuts when slicing the rolled dough.
- Cover rolls loosely with foil if they brown too fast during baking.
- Leftover rolls are best reheated briefly in the microwave to restore softness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
