Description
Delicious and fluffy sweet rolls filled with blackberry filling and topped with cream cheese frosting.
Ingredients
Scale
- 3 cups blackberries (fresh or frozen)
- 0 cups granulated sugar (enhances the blackberry flavor)
- 2 tbsp cornstarch (thickens the filling)
- 0 teaspoons salt (enhances the sweetness)
- 0 cups warm water (ensure water is between 110°F-115°F)
- 2 teaspoons active dry yeast (one 1/4-ounce packet)
- 1 teaspoon granulated sugar (helps activate the yeast)
- 0 cups instant vanilla pudding mix (adds moisture to the dough)
- 1 cup milk (warmed)
- 0 cups unsalted butter (melted)
- 1 tbsp Greek yogurt
- 1 large egg
- 0 teaspoons salt (balances flavors)
- 3–3 cups all-purpose flour (adds structure)
- 5 tbsp salted butter (softened)
- 0 cups brown sugar (creates caramel-like flavor)
- 2 teaspoons cinnamon (adds warming spice)
- 5 ounces cream cheese (softened)
- 5 tbsp unsalted butter (softened)
- 1 tbsp corn syrup (for gloss)
- 2 teaspoons vanilla extract
- 0 teaspoons salt (balances sweetness)
- 2 cups powdered sugar (sweetens and thickens)
- 0 cups blackberry filling (reserved from filling)
Instructions
- In a medium saucepan, heat the blackberries over medium heat until they soften and release their juices, about 3-4 minutes.
- Stir in granulated sugar, cornstarch, and salt. Cook for another 4-5 minutes until the mixture thickens. Remove from heat and pour into a bowl; let cool in the refrigerator.
- In a glass measuring cup, combine warm water (110°F-115°F), yeast, and a teaspoon of sugar. Allow it to foam for 5-10 minutes.
- In a mixer, blend the vanilla pudding mix with warm milk until thickened. Add melted butter, Greek yogurt, egg, and salt, mixing until fully combined.
- Switch to a dough hook, add the foamed yeast mixture and 3 cups of flour. Mix on low speed for 6-7 minutes until the dough is soft and clears the bowl, adding more flour as needed.
- Place the dough in a greased bowl, covering it with plastic wrap. Let it rise in a warm spot until doubled, about 2 hours.
- Punch down the risen dough. On a floured surface, roll it into an 18-by-12-inch rectangle.
- In a bowl, mix softened butter, brown sugar, and cinnamon. Spread this mixture evenly over the dough, then layer on the chilled blackberry filling.
- Tightly roll the dough into a log and seal the edges. Slice into 12 equal rolls using a piece of dental floss. Place in a greased baking dish.
- For immediate baking, let the rolls rise until doubled, about 1 hour. If prepping for later, refrigerate the rolls for up to 20 hours.
- Preheat your oven to 350°F. Bake the rolls for 25-30 minutes until golden brown.
- In a mixing bowl, beat softened cream cheese and butter until smooth. Add corn syrup, vanilla, salt, and powdered sugar, mixing until light. Gently stir in some reserved blackberry filling.
- Spread the creamy frosting over warm rolls, adding dollops of blackberry filling on top.
Notes
- Ensure the water is the right temperature for activating the yeast.
- Roll the dough tightly for even-sized rolls.
- These rolls can also be made ahead and refrigerated for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg