Soft & Gooey Blackberry Raspberry Sweet Rolls
These blackberry raspberry cinnamon rolls are soft, fluffy, and extra pillowy! Swirled with a gooey cinnamon filling and a homemade blackberry raspberry jam made from whole frozen berries, they have the perfect balance of sweet and tart in every bite. The tender, buttery dough bakes up bakery-soft, just like the ones behind the pastry case. And the vibrant berry frosting on top? It melts into the warm rolls, making them completely irresistible for breakfast or brunch!
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.
- 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.
- 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.
- 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.
- 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.
- Roll the rested dough onto a lightly floured surface into a 15x21 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 9x13 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.
- 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!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Any leftovers can be stored in the fridge or at room temperature for up to 5 days! I recommend reheating them in the microwave or oven until warm before enjoying them.
Make ahead: After assembling, wrap the pan in plastic wrap and refrigerate overnight. The next day, let them come to room temperature, double in size, then bake!
