Blackberry Cinnamon Rolls
These Blackberry Cinnamon Rolls are a delightful treat, filled with a luscious blackberry compote and topped with a creamy blackberry frosting. Perfect for breakfast or dessert!
Ingredients
For the 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
For the 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
For the 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
Dough Preparation:
Warm the Milk:
In a small saucepan, warm the milk to about 95-104F 35-40C. Pour it into the bowl of a stand mixer.
Activate Yeast:
Sprinkle the yeast and sugar over the milk. If using active dry yeast, let it sit for 5-10 minutes until it becomes foamy. Skip this step if using instant yeast.
Mix Ingredients:
Add the flour, salt, and eggs to the milk mixture. Using a stand mixer fitted with a dough hook, mix on low speed until a thick dough forms.
Add Butter:
Gradually add the softened butter in cubes while mixing on medium speed for about 10 minutes, until the dough pulls cleanly from the sides of the bowl and is elastic.
Alternative Hand-Kneading Method:
Mix the dough with a wooden spoon until it forms a shaggy ball. Transfer to a floured surface and knead in the butter, a few cubes at a time, for about 10 minutes until smooth.
First Rise:
Shape the dough into a ball and transfer it to a lightly greased bowl. Cover with compostable plastic wrap or beeswax wrap. Let it rise in a warm place until doubled in size, about 1-1.5 hours.
Tip for a Warm Spot: Place the dough in a turned-off oven next to a mug of boiled water.
Overnight Option: Cover tightly and refrigerate for up to 16 hours.
Blackberry Filling:
Make the Filling:
In a saucepan over medium heat, combine the blackberries, sugar, cornstarch, lemon juice, and a pinch of salt. Cook until the mixture starts to thicken, about 5-7 minutes. Let it cool.
Assemble the Rolls:
Roll Out Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 16×12 inches.
Spread Filling:
Spread the blackberry filling evenly over the dough.
Roll Up:
Starting from the long edge, roll the dough tightly into a log.
Cut Rolls:
Slice the log into 12 equal pieces and place them in a greased baking dish.
Second Rise:
Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes until puffy.
Baking:
Preheat Oven:
Preheat your oven to 350F 175C.
Bake:
Bake the rolls for 25 minutes or until golden brown.
Frosting Preparation:
Make the Frosting:
In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, blackberry filling, vanilla extract, and a pinch of salt until smooth and creamy.
Finishing Touches:
Frost the Rolls:
Once the rolls are cool, generously spread the blackberry cream cheese frosting over the top.
Serve:
Enjoy your delicious Blackberry Cinnamon Rolls warm or at room temperature!
Total Time: 3 hours 15 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 2 hours 30 minutes rising
These soft, sweet rolls are sure to impress your family and friends! Enjoy the burst of blackberry flavor in every bite! 縷