Blackberry Cinnamon Rolls
Delight in these soft, cinnamon-swirled rolls filled with fresh blackberries and topped with a creamy frosting for a perfect breakfast treat.
Ingredients
Blackberry Filling
- 3 ½ cups blackberries, fresh or frozen
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- ⅛ teaspoon salt
Dough
- ¼ cup warm water
- 2 ¼ teaspoons active dry yeast (one 1/4-ounce packet)
- 1 teaspoon granulated sugar
- ¼ cup instant vanilla pudding mix
- 1 cup milk, warmed warmed in microwave for 30-40 seconds
- ⅓ cup unsalted butter, melted
- 1 tablespoon Greek yogurt
- ½ teaspoon salt
- 3-3 ¼ cups all-purpose flour
Filling
- 5 tablespoons salted butter, softened
- ⅔ cup brown sugar
- 2 ½ teaspoons cinnamon
Frosting
- 5 ounces cream cheese
- 5 tablespoons unsalted butter, softened
- 1 tablespoon corn syrup
- 2 teaspoons vanilla
- ⅛ teaspoon salt
- 2 cups powdered sugar
- ¼ cup blackberry filling, reserved from the blackberry filling
Instructions
- Cook blackberries with sugar, cornstarch, and salt until thickened; set aside.
- Activate yeast in warm water with sugar for 5-10 minutes.
- Mix pudding, milk, butter, yogurt, egg, and salt; add yeast mixture. Gradually add flour and knead until smooth. Let rise 1-1.5 hours.
- Roll dough into a rectangle, spread filling, add blackberry, roll up, and cut into 12 slices. Let rise 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes. Cool slightly.
- Prepare frosting by beating cream cheese, butter, corn syrup, vanilla, and salt; gradually add powdered sugar and stir in reserved blackberry filling. Spread over warm rolls.
Notes
For best results, ensure dough is kneaded well and rolls are baked until golden brown.