Description
Soft, pillowy Blackberry Cinnamon Rolls filled with a rich blackberry compote, warm cinnamon sugar, and topped with a tangy blackberry cream cheese frosting. A bakery-style brunch treat with bright berry flavor.
Ingredients
Scale
- 3 ½ cups blackberries (fresh or frozen)
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- ⅛ teaspoon salt
- ¼ cup warm water
- 2 ¼ teaspoons active dry yeast (one ¼-ounce packet)
- 1 teaspoon granulated sugar
- ¼ cup instant vanilla pudding mix
- 1 cup milk (warmed)
- ⅓ cup unsalted butter (melted)
- 1 tablespoon Greek yogurt
- 1 egg
- ½ teaspoon salt
- 3 to 3 ¼ cups all-purpose flour
- 5 tablespoons salted butter (softened)
- ⅔ cup brown sugar
- 2 ½ teaspoons ground cinnamon
- 5 ounces cream cheese
- 5 tablespoons unsalted butter (softened)
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups powdered sugar
- ¼ cup reserved blackberry filling
Instructions
- Place the blackberries in a medium saucepan set over medium heat. Cook until the berries soften and begin to release their juices, approximately 3–4 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add this mixture to the saucepan and continue cooking for 4–5 minutes, or until the filling thickens. Remove from the heat, transfer the mixture to a shallow bowl, and set aside to cool completely. Reserve ¼ cup of the filling for the frosting.
- In a small measuring cup, combine the warm water, yeast, and sugar. Set aside for 5–10 minutes, or until the mixture becomes foamy. In the bowl of an electric mixer fitted with the whisk attachment, combine the pudding mix and warm milk; mix until slightly thickened. Add the melted butter, Greek yogurt, egg, and salt, mixing until fully incorporated.
- Switch to the dough hook attachment. Add the yeast mixture and 3 cups of flour. Knead on low speed for 6–7 minutes, adding additional flour, 1 tablespoon at a time, only if needed, until the dough is soft and cleans the sides of the bowl while remaining slightly sticky.
- Lightly grease a large bowl with cooking spray. Transfer the dough to the bowl, cover tightly with plastic wrap, and allow it to rise in a warm area until doubled in volume, approximately 2 hours. Prepare a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Once the dough has risen, punch it down gently. Turn it out onto a floured surface and roll it into an 18×12-inch rectangle. Prepare the cinnamon filling by combining the softened butter, brown sugar, and cinnamon in a bowl. Spread the mixture evenly over the dough. Spoon the blackberry filling evenly over the cinnamon layer.
- Beginning on the long edge, tightly roll the dough into a log, keeping the seam side down. Use plain, unwaxed dental floss or a bench scraper to slice the log into 12 evenly sized rolls. Arrange the rolls in the prepared baking dish and cover with plastic wrap.
- Allow the rolls to rise in a warm environment until doubled in size, approximately 1 hour.
- Refrigerate the covered rolls for up to 20 hours. Before baking, allow the rolls to sit at room temperature for approximately 1 hour or until nearly doubled in size.
- Preheat the oven to 350°F (177°C). Bake the rolls for 25–30 minutes, or until they are lightly golden brown on top. Remove from the oven and allow them to cool slightly while preparing the frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed for 1 minute. Add the corn syrup, vanilla extract, salt, and powdered sugar. Beat for 2 minutes, scraping the bowl as needed. Stir in 2 tablespoons of the reserved blackberry filling.
- Spread the frosting over the warm rolls. Use the remaining blackberry filling to swirl additional color and flavor on top. Serve immediately.
Notes
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg