Description
Delight in these homemade Blackberry Sweet Rolls featuring a soft, fluffy dough filled with a luscious blackberry filling and topped with a smooth cream cheese glaze. Perfect for breakfast or dessert, these rolls combine the natural tartness of blackberries with a sweet, creamy finish for a truly irresistible treat.
Ingredients
Scale
For the dough:
- ¾ cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter (melted)
- 1 large egg
- ½ teaspoon salt
- 2 ¾ cups all-purpose flour (plus more for dusting)
For the filling:
- 1 ½ cups fresh or frozen blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
For the cream cheese glaze:
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin)
Instructions
- Activate Yeast and Prepare Dough: In a large bowl or stand mixer, combine warm milk and yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active. Add granulated sugar, melted butter, one large egg, and salt. Mix to combine all ingredients, then gradually add flour until a soft dough forms. Knead the dough for 5–7 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Blackberry Filling: While the dough rises, combine blackberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook for 5–7 minutes, stirring frequently, until the mixture thickens. Remove from heat and let the filling cool completely.
- Shape Rolls: Once the dough has risen, roll it out on a floured surface into a 14×9-inch rectangle. Spread the cooled blackberry filling evenly over the dough, leaving a ½-inch border along the edges. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal the rolls.
- Cut and Second Rise: Cut the log into 9 to 12 even rolls and place them in a greased 9×13-inch baking dish. Cover the rolls and let them rise again for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–26 minutes, or until they are golden brown and cooked through.
- Prepare Glaze and Serve: While the rolls cool slightly, beat the softened cream cheese with powdered sugar, vanilla extract, and enough milk (2–3 tablespoons) to achieve a smooth, drizzle-able consistency. Drizzle the cream cheese glaze over the warm rolls and serve immediately.
Notes
- Frozen blackberries can be used but should be thawed and well drained before cooking.
- Add lemon zest to the blackberry filling for an extra citrusy twist.
- These rolls are best enjoyed fresh but can be reheated in the microwave to restore their soft, gooey texture.
