Introduction

Blackberry cinnamon rolls combine the classic warmth of cinnamon-swirled dough with the fresh, tangy burst of blackberries. Topped with a creamy glaze, they make a delightful treat perfect for breakfast or brunch. These rolls are a sweet, fruity twist on a beloved favorite.

Blackberry Cinnamon Rolls with Cream Cheese Glaze Recipe - Recipe Image

Ingredients

For the Dough:

1 cup whole milk, warmed (about 110°F)
2 ¼ teaspoons active dry yeast
⅓ cup granulated sugar
2 large eggs, room temperature
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt

For the Filling:

1 ½ cups fresh or frozen blackberries
⅓ cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup unsalted butter, softened

For the Glaze:

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (as needed for consistency)

Instructions

Step 1: Bloom the yeast by combining the warm milk and active dry yeast in a large mixing bowl. Let it sit for 5–10 minutes until foamy.
Step 2: Add the granulated sugar, eggs, melted butter, vanilla extract, and salt to the yeast mixture. Stir to combine, then gradually add the all-purpose flour, one cup at a time, until a soft dough forms.
Step 3: Knead the dough by hand or with a stand mixer using a dough hook for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Step 4: While the dough rises, prepare the blackberry filling. Combine blackberries, granulated sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat for 5–7 minutes until the berries burst and the mixture thickens. Allow it to cool completely.
Step 5: Once the dough has doubled, punch it down and roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the softened butter evenly over the dough, sprinkle with brown sugar and cinnamon, then spread the cooled blackberry mixture on top.
Step 6: Roll the dough tightly from the long side into a log. Slice into 12 equal rolls and arrange them in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
Step 7: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes until golden brown and cooked through.
Step 8: While the rolls bake, prepare the glaze by beating the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and enough milk to create a pourable glaze.
Step 9: Drizzle the glaze over the warm rolls and serve immediately for the best flavor and texture.

Tips & Variations

Use frozen blackberries if fresh aren’t available, but thaw and drain excess liquid before cooking the filling to avoid watery rolls.
Add a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth.
For a vegan version, substitute plant-based milk, a flax egg for eggs, and vegan butter and cream cheese alternatives.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, and add extra glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After kneading, refrigerate it overnight and let it come to room temperature before rolling out and assembling.

What if I don’t have cornstarch for the filling?

You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch to thicken the blackberry filling.