Description
Delight in these homemade Blackberry Cinnamon Rolls featuring a sweet blackberry filling nestled inside soft, fluffy cinnamon-spiced dough, topped with a creamy blackberry cream cheese frosting. Perfect for a special brunch or a comforting dessert, these rolls combine fruity, buttery, and spiced flavors in every bite.
Ingredients
Scale
Blackberry Filling
- 3 ½ cups blackberries (fresh or frozen)
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- â…› teaspoon salt
- ¼ cup warm water (for yeast activation)
Dough
- 2 ¼ teaspoons active dry yeast (one ¼-ounce packet)
- 1 teaspoon granulated sugar (for yeast activation)
- ¼ cup instant vanilla pudding mix
- 1 cup milk (warmed)
- â…“ cup unsalted butter (melted)
- 1 tablespoon Greek yogurt
- 1 large egg
- ½ teaspoon salt
- 3 to 3 ¼ cups all-purpose flour
Cinnamon Filling
- 5 tablespoons salted butter (softened)
- â…” cup brown sugar
- 2 ½ teaspoons ground cinnamon
Blackberry Cream Cheese Frosting
- 5 ounces cream cheese
- 5 tablespoons unsalted butter (softened)
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- â…› teaspoon salt
- 2 cups powdered sugar
- ¼ cup reserved blackberry filling (use 2 tbsp in frosting, remaining for garnish)
Instructions
- Prepare the Blackberry Filling: Place blackberries in a medium saucepan over medium heat and cook until softened and juicy, about 3–4 minutes. In a bowl, mix sugar, cornstarch, and salt. Add this to the berries and cook further for 4–5 minutes until thickened. Remove from heat, transfer to a shallow bowl, cool completely, reserving ¼ cup for frosting.
- Activate the Yeast: In a small cup, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy to activate.
- Prepare the Dough Mixture: In an electric mixer bowl with whisk attachment, mix pudding mix and warmed milk until slightly thickened. Add melted butter, Greek yogurt, egg, and salt; mix well until incorporated.
- Knead the Dough: Switch mixer to dough hook; add yeast mixture and 3 cups flour. Knead on low speed 6–7 minutes, adding more flour 1 tablespoon at a time if needed, until dough is soft, slightly sticky, and cleans sides of bowl.
- First Rise: Lightly grease a large bowl with cooking spray, place dough inside, cover with plastic wrap. Let rise in warm place until doubled, about 2 hours. Prepare 9×13-inch pan with nonstick spray.
- Shape the Rolls: Punch down dough, transfer to floured surface, roll into 18×12-inch rectangle. Mix softened butter, brown sugar, and cinnamon; spread evenly over dough. Spread blackberry filling over cinnamon layer.
- Form the Log and Slice: Roll dough tightly from long edge, seam side down. Slice into 12 even rolls using unwaxed dental floss or bench scraper. Arrange rolls in baking dish, cover with plastic.
- Second Rise: If baking immediately, let rolls rise 1 hour until doubled. If baking next day, refrigerate covered up to 20 hours then let sit 1 hour at room temp before baking.
- Bake the Rolls: Preheat oven to 350°F (177°C). Bake rolls 25–30 minutes until lightly golden. Remove and allow to cool slightly.
- Prepare Frosting: In mixer bowl with paddle attachment, beat cream cheese and softened butter 1 minute. Add corn syrup, vanilla, salt, and powdered sugar; beat 2 minutes scraping bowl. Stir in 2 tablespoons reserved blackberry filling.
- Frost and Serve: Spread frosting over warm rolls. Use remaining blackberry filling to create swirls on top. Serve immediately for best flavor and texture.
Notes
- You can use fresh or frozen blackberries for the filling; if frozen, thaw before cooking.
- Instant vanilla pudding mix adds moisture and tenderness to the dough but can be substituted with extra sugar and vanilla extract if needed.
- Using Greek yogurt adds moisture and tang; full-fat is best for richer flavor.
- The dough should remain slightly sticky but manageable with flour; avoid over-flouring to keep rolls soft.
- Dental floss is recommended for clean cuts when slicing the log into rolls without squishing the dough.
- For overnight rise, refrigerate rolls but allow them to come to room temperature before baking to ensure proper rising.
- Serve rolls warm with frosting for the best texture and flavor; leftovers can be reheated gently.
