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Blackberry Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 227 reviews

These indulgent Blackberry Cinnamon Rolls combine the classic soft, fluffy cinnamon roll dough with a luscious blackberry filling, topped with a tangy cream cheese frosting swirled with fresh blackberry jam. Perfect for a special breakfast or brunch, these rolls offer a delightful balance of sweet, fruity, and spiced cinnamon flavors enriched with creamy frosting.

Ingredients

Scale

Blackberry Filling

  • 3 1/2 cups blackberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt

Dough

  • 1/4 cup warm water
  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce packet)
  • 1 teaspoon granulated sugar
  • 1/4 cup instant vanilla pudding mix
  • 1 cup milk (warmed in microwave for 30–40 seconds)
  • 1/3 cup unsalted butter (melted)
  • 1 tablespoon Greek yogurt
  • 1 large egg
  • 1/2 teaspoon salt
  • 3 to 3 1/4 cups all-purpose flour

Cinnamon Brown Sugar Filling

  • 5 tablespoons salted butter (softened)
  • 2/3 cup brown sugar
  • 2 1/2 teaspoons cinnamon

Cream Cheese Frosting

  • 5 ounces cream cheese
  • 5 tablespoons unsalted butter (softened)
  • 1 tablespoon corn syrup
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 cups powdered sugar
  • 1/4 cup blackberry filling (reserved from filling)

Instructions

  1. Make the Blackberry Filling: In a medium saucepan over medium heat, soften the blackberries until their juices start to release, approximately 3-4 minutes. In a separate bowl, mix sugar, cornstarch, and salt, then add this mixture to the berries. Continue cooking until the filling thickens, about 4-5 minutes. Remove from heat and transfer to a shallow bowl. Set aside 1/4 cup for frosting and chill both to cool completely.
  2. Prepare the Dough: In a glass measuring cup, stir warm water with yeast and sugar. Let it foam for 5-10 minutes. In a mixer bowl with whisk attachment, beat instant vanilla pudding mix and warmed milk until thickened, then add melted butter, Greek yogurt, egg, and salt; beat until combined. Switch to dough hook, add yeast mixture and 3 cups flour, and knead on low for 6-7 minutes. Add more flour a tablespoon at a time if dough is too sticky; it should be soft and slightly sticky.
  3. First Rise: Spray a large bowl with nonstick spray, place dough inside, cover tightly with plastic wrap, and let rise in a warm place until doubled, about 2 hours. Meanwhile, grease a 9×13-inch baking dish.
  4. Shape the Rolls: Punch down the risen dough. On a floured surface or Silpat mat, roll dough into an 18×12-inch rectangle, dusting with flour as needed to prevent sticking. Mix together softened butter, brown sugar, and cinnamon. Spread this cinnamon sugar filling evenly over the dough, then spread blackberry filling on top. Roll dough tightly into a log seam-side down, pinch ends to seal.
  5. Slice the Rolls: Use unwaxed dental floss or a bench scraper to cut log into 12 equal rolls. Place them cut side down in the prepared baking dish, cover tightly with plastic wrap.
  6. Second Rise (Two Options):
    • If baking immediately, let rolls rise in a warm place until doubled, about 1 hour.
    • If baking the next day, refrigerate covered rolls for up to 20 hours, then bring to room temperature until nearly doubled, about 1 hour.
  7. Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
  8. Make the Frosting: In a stand mixer with paddle attachment, beat together softened butter and cream cheese on medium speed for 1 minute. Add corn syrup, vanilla, salt, and powdered sugar; beat for 2 minutes. Scrape sides of bowl, beat another minute until light and fluffy. Stir in 2 tablespoons of reserved blackberry filling.
  9. Frost and Serve: Spread warm rolls with cream cheese frosting. Dab the remaining 2 tablespoons blackberry filling on top and swirl it through the frosting with a knife or spatula. Serve immediately.
  10. Storage: Rolls keep best fresh, but store in an airtight container at room temperature for up to 5 days. Reheat leftovers in microwave for 10-15 seconds before serving.

Notes

  • For a softer dough, avoid adding too much extra flour; a slightly sticky dough is normal.
  • Using unwaxed dental floss to cut rolls prevents squishing and creates clean edges.
  • Blackberry filling can be made ahead and stored in the fridge to streamline preparation.
  • Letting rolls rise slowly in the refrigerator overnight enhances flavor development.
  • Reheat leftovers briefly in the microwave to regain softness without drying out.

Keywords: Blackberry cinnamon rolls, homemade cinnamon rolls, fruit-filled cinnamon rolls, cream cheese frosting, brunch recipe, sweet breakfast rolls

Find it online: https://topreci.com/blackberry-cinnamon-rolls-with-cream-cheese-frosting-recipe/