Description
These blackberry cinnamon rolls are the softest sweet rolls filled with a luscious homemade blackberry compote and topped with a thick blackberry cream cheese frosting. Perfectly tender dough envelops a sweet, tangy blackberry filling, creating a delightful treat ideal for breakfast, brunch, or dessert.
Ingredients
Dough
- 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 Tablespoons 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
- 1/2 teaspoon vanilla extract or paste
- Pinch of salt
Instructions
- Prepare the dough: Warm the milk to 95-104°F (35-40°C) and pour into a stand mixer bowl. Sprinkle yeast and sugar over the milk. Let sit 5-10 minutes if using active dry yeast until foamy; skip this if using instant yeast. Add flour, salt, and eggs; mix on low speed with dough hook until a thick dough forms.
- Incorporate butter: Add softened butter a few cubes at a time while mixing on medium speed for about 10 minutes until the dough pulls away from the bowl sides and becomes elastic and strong. Alternatively, knead by hand on a floured surface for 10 minutes until smooth and elastic.
- First rise: Form dough into a ball, place in a lightly greased large bowl, cover with wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. For overnight, cover tightly and refrigerate up to 16 hours.
- Make the filling: Combine blackberries, sugar, cornstarch, lemon juice, and salt in a saucepan over low heat. Stir and mash gently until berries break down. Increase heat to medium and boil mixture for 1 minute, stirring constantly until thick and jelly-like. Remove from heat, cool to room temperature, then refrigerate until needed.
- Shape the rolls: Grease or line a 9×13-inch baking pan. Punch down dough, transfer to floured surface, and roll into a 12×16 inch (30×40 cm) rectangle. Spread blackberry filling evenly over dough, leaving a 1-inch border. Roll tightly from the long edge into a log. Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife. Place rolls in prepared pan, cover, and let rise until doubled.
- Bake: Preheat oven to 350°F (180°C). Bake rolls for 25-28 minutes until deep golden brown. If browning too quickly, loosely cover with foil.
- Prepare frosting: While rolls bake, beat cream cheese and butter on high speed until smooth. Add powdered sugar, 3 tablespoons blackberry filling, vanilla, and salt. Beat on low speed to combine, then high speed until creamy.
- Frost and serve: Spread frosting over warm rolls immediately after baking. Serve warm for best flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave to soften.
Notes
- Use instant yeast for quicker preparation; otherwise, activate active dry yeast with warm milk and sugar.
- Allow dough to rest during hand-kneading if needed for better gluten development.
- The blackberry filling can be made ahead and refrigerated.
- For a warmer rise environment, place dough in an unheated oven next to a mug of hot water.
- Reheat rolls slightly before serving to enjoy the soft texture.
- Unflavored dental floss is ideal for cutting rolls evenly without squashing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
