Name: Blackberry Sweet Rolls with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 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; 300g (10.5 oz) blackberries (fresh or frozen); 50g (1/4 cup) granulated sugar; 1 1/2 tablespoons cornstarch; 1 tablespoon lemon juice; Pinch of salt; 113g (4 oz) cream cheese, softened to room temperature; 30g (2 tablespoons) unsalted butter, softened to room temperature; 180g (1 1/2 cup) powdered sugar; 3 tablespoons blackberry filling (reserved from the filling); 1/2 teaspoon vanilla extract or paste; Pinch of salt

Jump to Recipe

Introduction

These Blackberry Sweet Rolls with Cream Cheese Frosting are soft, tender, and bursting with fresh blackberry flavor. Perfect for a special breakfast or a weekend treat, they combine fluffy dough with a tangy blackberry compote and rich, creamy frosting. Whether you bake them same day or prepare them overnight, they’re sure to delight.

A close-up view of a metal baking pan filled with soft, golden-brown rolls covered with a thick, smooth, purple glaze that looks creamy and has dark berry bits mixed in. One roll is slightly pulled away, showing the fluffy, light inner texture of the bread. A woman's hand is gently pulling the roll from the corner of the pan. The pan sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Blackberry Filling:
300g (10.5oz) blackberries
50g (1/4 cup) granulated sugar
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
Pinch of salt
Frosting:
113g (4oz) cream cheese, softened
30g (2 tablespoons) unsalted butter, softened
180g (1 1/2 cups) powdered sugar
3 tablespoons blackberry filling (reserved)
1/2 teaspoon vanilla extract or paste
Pinch of salt

Instructions

Step 1: Warm the milk in a small saucepan to 95-104°F (35-40°C) and pour into a stand mixer bowl. Sprinkle the yeast and sugar over the milk. If using active dry yeast, let it sit 5-10 minutes until foamy. If using instant yeast, this step can be skipped.
Step 2: Add the flour, salt, and eggs. Attach the dough hook and mix on low until a thick dough forms.
Step 3: Add the softened butter gradually, mixing on medium speed for about 10 minutes until the dough pulls cleanly from the bowl and is smooth and elastic. Alternatively, knead by hand until strong and smooth.
Step 4: Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. For an overnight option, cover tightly and refrigerate for up to 16 hours.
Step 5: Meanwhile, make the blackberry filling. Combine blackberries, cornstarch, sugar, lemon juice, and salt in a saucepan over low heat. Stir and mash gently until berries break down and juices release.
Step 6: Increase heat to medium and bring to a boil, stirring constantly for about 1 minute until thick and jelly-like. Remove from heat and cool to room temperature, then refrigerate until needed.
Step 7: Prepare a 9×13 inch baking pan by greasing or lining with parchment paper. Punch down the risen dough and place on a floured surface. Let dough warm if refrigerated.
Step 8: Roll dough into a 12×16 inch (30×40 cm) rectangle. Spread blackberry filling evenly over dough, leaving a 1-inch border. Reserve 3 tablespoons of filling for the frosting.
Step 9: Roll the dough tightly from the long side into a log. Cut into 12 equal pieces using a sharp knife or dental floss.
Step 10: Place rolls in the prepared pan, cover, and let rise until doubled in size.
Step 11: Preheat oven to 350°F (180°C). Bake rolls for 25-28 minutes until deep golden. If browning too quickly, loosely cover with foil.
Step 12: While baking, prepare the frosting. Beat cream cheese and butter until creamy. Add powdered sugar, reserved blackberry filling, vanilla, and salt. Beat until smooth and fluffy.
Step 13: Frost the warm rolls generously as soon as they come out of the oven. Serve warm.

Tips & Variations

Use bread flour for a chewier texture, or stick with all-purpose for a softer roll.
Frozen blackberries work well if fresh are unavailable; just thaw before using.
To create a warm spot for rising, place dough in the turned-off oven next to a mug of hot water.
You can freeze unbaked rolls after shaping for up to 3 months; thaw and rise before baking.
If rolls brown too fast, cover loosely with foil to prevent burning.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave to soften. You can also freeze baked rolls for up to 3 months—thaw overnight in the fridge and warm before serving.

How to Serve

A close-up image shows a woman's hand pulling apart a soft, light golden brown bun with a fluffy and airy inside texture, topped with a thick layer of creamy purple-pink frosting that has a smooth but slightly lumpy texture. The bun sits in a gray metal baking tray with more buns and frosting visible in the background. Some dark purple berry filling is seen oozing out from under the frosting near the bottom of the bun. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the dough tightly covered for up to 16 hours. This slow rise develops flavor and fits well into an overnight baking schedule.

Should I use instant or active dry yeast?

Either type works. Instant yeast acts faster and can be mixed directly with dry ingredients, while active dry yeast requires proofing in warm milk first to become active.