Description
These Blackberry Cinnamon Rolls combine a tender, buttery dough with a luscious blackberry compote and warm cinnamon sugar filling. Topped with a creamy blackberry cream cheese frosting, these rolls offer a perfect balance of fruity sweetness and comforting spice, ideal for a special breakfast or brunch.
Ingredients
Blackberry Compote
- 8 oz blackberries (fresh or frozen, defrosted)
- 2 tbsp granulated sugar (or caster sugar)
- 2 tbsp cornstarch
- 1 tbsp lemon juice (or juice of half a lemon)
Dough
- ¼ cup full fat milk (or whole milk, warmed to 104ºF)
- 2¼ tsp dry active yeast
- 1 tbsp granulated sugar (or caster sugar, divided)
- 1 cup all purpose flour (or plain flour)
- ¾ cup bread flour
- 1 tsp salt
- 3 large eggs (ideally at room temperature, one egg divided into yolk and white)
- ½ cup unsalted butter (softened at room temperature and cut into small pieces)
Filling
- Blackberry compote (one quantity of compote made above, about ¾ cup minus 2 tablespoons reserved for frosting)
- 6 tbsp unsalted butter (softened at room temperature)
- ½ cup light brown sugar (firmly packed)
- 1 tbsp ground cinnamon
Frosting
- 1½ cups powdered sugar (or icing sugar)
- 2 tbsp blackberry compote (reserved from compote above)
- 1 tbsp soft spreadable cream cheese (full fat)
Instructions
- Make Blackberry Compote: Place blackberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring and mashing the berries as they release juice. Bring to a boil and continue stirring until the mixture thickens to a jam-like consistency, about 8-10 minutes. Transfer to a heatproof bowl and let cool completely.
- Prepare Dough: Grease a large mixing bowl with butter or oil. In a small bowl, combine warmed milk, yeast, and 1 tsp sugar; stir and let sit for 10 minutes until foamy. In the mixing bowl fitted with a dough hook, combine flours, remaining sugar, and salt. Add the yeast mixture along with 2 whole eggs and 1 egg white, reserving the last yolk for egg wash. Knead on low for 15 minutes until dough starts to pull from bowl sides. Add butter in pieces while kneading, then knead another 15 minutes until smooth and elastic. Place dough in greased bowl, cover, and refrigerate for 8 hours or overnight to proof and double in size.
- Assemble and Proof Rolls: Line a square baking pan with parchment paper. In a small bowl, mix softened butter, brown sugar, and cinnamon into a smooth paste. On a floured surface, roll dough into a 12 by 15 inch rectangle. Spread cinnamon sugar butter evenly on dough, leaving edges bare. Spread all but 2 tbsp of blackberry compote over the butter. Roll dough from bottom to top into a log. Trim uneven ends using dental floss or kitchen twine, discarding trimmed pieces. Slice log into 9 equal rolls using floss or twine and arrange them in the prepared pan. Cover with a clean towel and proof at room temperature for 2 hours until doubled.
- Bake Rolls: Preheat oven to 350ºF (175ºC). Mix reserved egg yolk with a splash of milk for egg wash. Brush rolls with egg wash and bake in the center of the oven for 25-30 minutes until golden and risen. Remove from oven and cool for 10 minutes.
- Prepare Frosting and Serve: Combine powdered sugar, reserved blackberry compote, and cream cheese until smooth. Adjust consistency with more powdered sugar or cream cheese if needed, stirring slowly. Spread frosting over warm rolls and serve immediately.
Notes
- Make the blackberry compote a day ahead to ensure it has cooled properly before using in dough and frosting.
- Use bread flour for better dough structure and chewiness in rolls.
- Keep one egg yolk reserved for egg wash to get golden, shiny rolls.
- Use dental floss or kitchen twine to cut rolls cleanly without squashing the dough.
- Proof the dough slowly in the refrigerator overnight for better flavor development.
- Adjust frosting thickness by adding more powdered sugar to thicken or cream cheese to thin, carefully.
- Ensure dough and butter are at room temperature to help proper kneading and incorporation.
