Name: Blackberry Cinnamon Rolls with Cream Cheese Glaze Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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; 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; 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)

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 yeast in a large mixing bowl. Let sit for 5–10 minutes until foamy.

Step 2: Add sugar, eggs, melted butter, vanilla, and salt to the yeast mixture. Stir to combine. Gradually add flour, one cup at a time, mixing until a soft dough forms.

Step 3: Knead the dough by hand or with a stand mixer for 8–10 minutes until smooth and elastic. Transfer to a greased bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

Step 4: While the dough rises, prepare the filling by cooking blackberries, sugar, lemon juice, and cornstarch over medium heat until the berries burst and thickens, about 5–7 minutes. Let cool completely.

Step 5: Punch down the dough and roll it out into a 12×18-inch rectangle on a lightly floured surface.

Step 6: Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon. Evenly spoon the cooled blackberry filling on top.

Step 7: Roll the dough tightly from the long edge into a log and slice into 12 equal rolls. Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.

Step 8: Preheat oven to 350°F (175°C) and bake rolls for 25–30 minutes until golden brown and cooked through.

Step 9: While baking, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to reach a pourable glaze consistency.

Step 10: Drizzle the glaze over warm rolls and serve immediately.

Tips & Variations

Use fresh blackberries when in season for the best flavor, or frozen if out of season—just be sure to thaw and drain excess liquid.

For a citrus twist, add a teaspoon of orange zest to the filling mixture.

You can substitute cream cheese with mascarpone in the glaze for a richer taste.

If you prefer a spicier flavor, add a pinch of nutmeg or cloves to the cinnamon sugar mixture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness. You can also freeze the unbaked rolls after the second rise; thaw overnight in the fridge and bake as directed.

FAQs

Can I use frozen blackberries for the filling?

Yes, frozen blackberries work well. Just thaw them first and let any excess liquid drain to prevent the filling from becoming too watery.

How do I know when the cinnamon rolls are fully baked?

They should be golden brown on top and cooked through. The dough will spring back slightly when pressed. Baking for 25–30 minutes at 350°F usually ensures they’re done.