When I was working in bakeries, we made these incredible pastries stuffed with blackberry-raspberry filling and a cinnamon crumb topping. The flavor combo was so delicious I had to recreate it in cinnamon roll form, and they did not dissapoint!
I used my viral homemade cinnamon roll recipe for the soft, pillowy base and swirled them with gooey cinnamon sugar filling and homemade blackberry raspberry jam made from frozen berries. Right before baking the tops get covered in a buttery cinnamon crumb and then topped with a vibrant berry frosting…SO YUM!
When I first baked cinnamon rolls with a crumb topping, they were my soft and gooey peach cobbler cinnamon rolls, except those are filled with fresh peach jam and slices of whole peaches. You gotta try them!
Let’s Make Them!
1
Make the blackberry raspberry jam. It should be super thick—not too thin, or it will be messy to work with when you start rolling them.
2
Make the tangzhong. This is my secret to the most deliciously soft and gooey cinnamon rolls that stay that way for days!
3
Combine the wet and dry ingredients in a stand mixing bowl. Once combined, it should be a rough, shaggy dough ball.
4
Knead until a smooth, elastic dough ball forms. Mix in the butter a little bit at a time, then continue kneading until the dough looks smooth, as seen above.
5
Let the dough rest for 30 minutes. This time is key to allowing the gluten to relax, making it easy to roll it out in the next step.
6
Roll out the dough, then spread the cinnamon sugar and fruit filling across it. Leave a 1/2 inch edge at the top clean to seal the rolls.
Putting fruit jam inside cinnamon rolls seems weird, but have you tried my sweet strawberry jam rolls? They have the most vibrant strawberry flavor and can be made year-round!
7
Cut into strips and roll each one into a roll. Use a pizza cutter or sharp knife to cut the dough into twelve equal-sized strips, then roll them up!
8
Let the cinnamon rolls rise until they double in size. Then, place them in a 9×13 baking pan and set them aside to rise in a warm place.
9
Press the cinnamon crumbs on the tops of the rolls, then bake! You’ll know they’re done baking when a thermometer inserted into the middle rolls reads 185°F!
10
After cooling briefly, pour the berry icing over the tops. You can also use a classic cream cheese frosting, like I use on top of my fluffy red velvet cinnamon rolls!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Soft & Gooey Blackberry Raspberry Sweet Rolls
Ingredients
Blackberry Raspberry Jam
- 1 cup frozen blackberries
- 1 cup frozen raspberries
- 2 tablespoons light brown sugar, packed
- 1 teaspoon vanilla paste or extract
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Tangzong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup light brown sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
Cinnamon Crumb Topping
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Berry Icing
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
- 2-3 tablespoons reserved blackberry raspberry jam
Instructions
- Combine the blackberries, raspberries, brown sugar, vanilla, and lemon juice in a pot. Cook over medium heat, stirring and mashing occasionally, until the berries have released their juices and are bubbling. Mix the cornstarch and water, then stir it into the berries. Cook another 2-3 minutes or until the jam is super thick. Reserve 2-3 tablespoons the frosting, then set both aside to cool.1 cup (122 g) frozen blackberries, 1 cup (122 g) frozen raspberries, 2 tablespoons (20 g) light brown sugar, 1 teaspoon vanilla paste or extract, 1 teaspoon lemon juice, 1 tablespoon cornstarch, 1 tablespoon water
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
- In a stand mixing bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) light brown sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla bean paste, Tangzhong from above
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- While the dough rests, combine the butter, brown sugar, and cinnamon until smooth.1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) light brown sugar, 1 tablespoon ground cinnamon
- Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the cinnamon mixture across the dough, leaving a 1/2-inch border clean at the top. Next, spread the berry filling on top.
- Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- When ready to bake, combine the crumb topping ingredients until crumbly. Place the crumbs on top of the cinnamon rolls, then bake for 30-40 minutes, or until the internal temperature of the center rolls reaches 185°F.1/2 cup (65 g) all-purpose flour, 1 tablespoon (15 g) granulated sugar, 1 teaspoon ground cinnamon, 3 tablespoons (42 g) unsalted butter
- While the rolls are briefly cooling, make the frosting. Whisk together the powdered sugar, melted butter, heavy cream, milk, vanilla, and reserved berry jam until smooth. Pour the frosting over the warm rolls, and enjoy!2 cups (240 g) powdered sugar, 2 tablespoons (28 g) unsalted butter, 2 tablespoons heavy cream, 2 tablespoons whole milk, 1 teaspoon vanilla bean paste or extract, 2-3 tablespoons reserved blackberry raspberry jam
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
