Blackberry Sweet Rolls with Cream Cheese Frosting Recipe
Enjoy the softest blackberry sweet rolls filled with a luscious blackberry compote and topped with a creamy blackberry-infused cream cheese frosting. These American-style sweet rolls feature a tender, buttery dough rolled with a homemade blackberry filling, perfect for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 sweet rolls 1x
- Category: Sweet Rolls / Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough 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
Blackberry Filling
- 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
Frosting
- 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
Instructions
- Prepare the Dough: Warm the milk to 95-104°F (35-40°C) and pour into a mixing bowl. Sprinkle yeast and sugar over the milk; if using active dry yeast, let stand 5-10 minutes until foamy. Add flour, salt, and eggs. Using a stand mixer fitted with a dough hook, mix on low speed until dough forms.
- Add Butter and Knead: Add softened butter in cubes gradually, mixing on medium speed for about 10 minutes until the dough pulls cleanly from the sides and is soft and elastic. Alternatively, knead by hand for 10 minutes until smooth and strong.
- First Rise: Form dough into a ball and transfer to a greased bowl. Cover and allow to rise in a warm place for 1 to 1 1/2 hours, or refrigerate overnight up to 16 hours for slow fermentation.
- Make Blackberry Filling: In a saucepan over low heat, combine blackberries, sugar, cornstarch, lemon juice, and salt. Stir and mash as berries soften. Increase heat to medium, boil while stirring until thick and jelly-like, about 1 minute. Remove from heat, cool to room temperature, then refrigerate.
- Roll and Shape: Grease or line a 9×13 inch pan. Punch down dough onto floured surface, roll into a 12×16 inch rectangle. Spread blackberry filling leaving a 1-inch border, reserving 3 tablespoons for frosting. Roll dough into a log from the long side and slice into 12 equal rolls. Place rolls in the pan and cover.
- Second Rise: Let rolls rise in a warm spot until doubled in size, approximately 45 minutes to 1 hour.
- Bake: Preheat oven to 350°F (180°C). Bake rolls for 25-28 minutes until deep golden brown. If browning too fast, cover loosely with aluminum foil.
- Prepare Frosting: While rolls bake, beat cream cheese and butter on high until smooth. Add powdered sugar, reserved blackberry filling, vanilla, and salt. Beat on low to combine, then high until creamy.
- Frost and Serve: Dollop frosting onto warm rolls immediately after baking. Serve warm for best flavor.
- Store: Keep leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat before serving.
Notes
- Use scales for precise ingredient measurement as US cup sizes differ from metric.
- Instant yeast can be added directly; active dry yeast requires proofing for 5-10 minutes.
- Butter can be salted or unsalted, adjust salt in recipe accordingly.
- Leftover rolls can be stored in the fridge or freezer and reheated gently.
- Ensure dough is at correct temperature for proper rising; a warm but not hot environment is ideal.
Keywords: blackberry sweet rolls, blackberry cinnamon rolls, cream cheese frosting, homemade sweet rolls, berry compote filling, breakfast rolls
