Description
These Blackberry Sweet Rolls are soft, fluffy, and filled with a luscious homemade blackberry filling. Topped with a smooth cream cheese glaze, they make a delightful treat perfect for breakfast or dessert. The rolls combine the sweetness of fresh or frozen blackberries with hints of cinnamon and lemon, wrapped in a tender yeast dough that rises beautifully before baking to golden perfection.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup water
- 1 large egg
Blackberry Filling
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (optional for thinning)
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of flour, granulated sugar, yeast, and salt. Warm the milk, melted butter, and water to about 110°F. Add the warm liquid and egg to the flour mixture and stir until combined. Gradually mix in the remaining flour until the dough becomes smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Make the Blackberry Filling: In a medium saucepan, combine the blackberries, granulated sugar, lemon juice, cinnamon, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blackberries start to break down, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
- Roll Out the Dough: Once the dough has risen, punch it down and transfer to a floured surface. Roll it into a 12 by 18-inch rectangle, preparing it for filling.
- Assemble the Rolls: Spread the blackberry filling evenly over the rolled dough. Starting from one of the long edges, roll the dough tightly into a log. Slice the log into 12 equal pieces to form the rolls.
- Bake the Rolls: Place the rolls into a greased 9×13-inch baking dish. Cover and allow them to rise again for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown on top.
- Make the Cream Cheese Glaze: In a medium bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy. Add vanilla extract and milk a little at a time to achieve a spreadable glaze consistency.
- Glaze the Rolls: After the rolls have cooled slightly, spread the cream cheese glaze evenly over the top to finish.
- Serve and Enjoy: These blackberry sweet rolls are best enjoyed fresh and slightly warm, offering a fruity and sweet indulgence perfect for any occasion.
Notes
- You can use fresh or frozen blackberries for the filling; if using frozen, thaw slightly before cooking.
- Ensure the milk mixture for the dough is warm but not hot to avoid killing the yeast.
- For a richer dough, substitute half the all-purpose flour with bread flour.
- The glaze can be thinned with additional milk if you prefer a lighter consistency.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving for best flavor and texture.
