Blackberry Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

These Blackberry Cinnamon Rolls offer a delightful twist on a classic treat, combining sweet, tangy blackberry filling with warm cinnamon and soft, fluffy dough. Perfect for a weekend brunch or special occasion, they bring a burst of fruity flavor and a creamy frosting finish that’s simply irresistible.

Ingredients

• 3 1/2 cups blackberries (fresh or frozen)
• ½ cup granulated sugar
• 2 1/2 Tablespoons cornstarch
• ⅛ teaspoon salt
• ¼ cup warm water
• 2 ¼ teaspoons active dry yeast (one 1/4-ounce packet)
• 1 teaspoon granulated sugar
• ¼ cup instant vanilla pudding mix
• 1 cup milk (warmed for 30-40 seconds)
• ⅓ cup unsalted butter (melted)
• 1 Tablespoon Greek yogurt
• 1 egg
• ½ teaspoon salt
• 3 to 3 ¼ cups all-purpose flour
• 5 Tablespoons salted butter (softened)
• 2/3 cup brown sugar
• 2 ½ teaspoons cinnamon
• 5 ounces cream cheese
• 5 Tablespoons unsalted butter (softened)
• 1 Tablespoon corn syrup
• 2 teaspoons vanilla
• 1/8 teaspoon salt
• 2 cups powdered sugar
• ¼ cup blackberry filling (reserved from filling)

Instructions

1. Step 1: Make the blackberry filling by heating blackberries in a medium saucepan over medium heat until softened and juicy, about 3-4 minutes. In a bowl, mix sugar, cornstarch, and salt, then add to the blackberries. Cook until thickened, about 4-5 minutes. Remove from heat, pour into a bowl, and set aside ¼ cup for frosting. Chill until cool.
2. Step 2: Prepare the dough by combining warm water, yeast, and 1 teaspoon sugar in a measuring cup. Let foam for 5-10 minutes. In a mixer bowl, beat pudding mix with warmed milk until thickened. Add melted butter, Greek yogurt, egg, and salt, mixing well.
3. Step 3: Switch to the dough hook, add yeast mixture and 3 cups flour. Knead on low for 6-7 minutes, adding more flour 1 tablespoon at a time if sticky, until dough cleans bowl but remains soft. Place dough in a greased bowl, cover tightly, and let rise in a warm place until doubled, about 2 hours.
4. Step 4: After rising, punch down dough and roll out on a floured surface into an 18-by-12-inch rectangle. Mix softened butter, brown sugar, and cinnamon and spread evenly over dough. Spread blackberry filling over the cinnamon layer. Roll dough tightly into a log with seam side down, pinch ends to seal.
5. Step 5: Slice the log into 12 equal rolls using unwaxed dental floss or a bench scraper. Place rolls cut side down in a greased 9-by-13-inch baking dish. Cover with plastic wrap.
6. Step 6: To bake immediately, let rolls rise again in a warm place until doubled, about 1 hour. Or refrigerate covered for up to 20 hours, then let sit at room temperature until nearly doubled before baking.
7. Step 7: Bake rolls at 350ºF for 25-30 minutes until golden brown.
8. Step 8: Make the frosting by beating butter and cream cheese on medium speed for 1 minute. Add corn syrup, vanilla, salt, and powdered sugar. Beat for 2 minutes, scrape sides, and beat 1 more minute until fluffy. Stir in 2 tablespoons reserved blackberry filling.
9. Step 9: Spread frosting over warm rolls. Dab remaining blackberry filling on top and swirl into frosting. Serve immediately.

Tips & Variations

• Use fresh blackberries in season for the best flavor, or thaw frozen and drain excess liquid to avoid soggy rolls.
• For a dairy-free option, substitute butter with coconut oil and use a plant-based cream cheese alternative.
• If you don’t have instant vanilla pudding mix, you can increase the flour slightly and add 2 tablespoons of vanilla yogurt for richness.
• Try adding chopped nuts like pecans or walnuts to the cinnamon filling for crunch.

Storage

Store blackberry cinnamon rolls in an airtight container at room temperature for up to 5 days. To reheat, warm individual rolls in the microwave for 10-15 seconds until soft and gooey. For longer storage, freeze baked rolls for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well. Just thaw them first and drain any excess juice to prevent the dough from becoming soggy.

How do I know when the yeast is active?

When you mix the yeast with warm water and sugar, it should foam and bubble within 5-10 minutes. This indicates the yeast is alive and ready for use.

Blackberry Cinnamon Rolls with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

These Blackberry Cinnamon Rolls feature a delightful blend of sweet cinnamon and tart blackberry filling wrapped in a soft, fluffy yeast dough. Topped with a luscious cream cheese frosting swirled with fresh blackberry preserve, these rolls offer a perfect balance of flavors for a comforting breakfast or dessert treat.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blackberry Filling

• 3 1/2 cups blackberries (fresh or frozen)
• ½ cup granulated sugar
• 2 1/2 tablespoons cornstarch
• ⅛ teaspoon salt

Dough

• ¼ cup warm water
• 2 ¼ teaspoons active dry yeast (one 1/4-ounce packet)
• 1 teaspoon granulated sugar
• ¼ cup instant vanilla pudding mix
• 1 cup milk (warmed in microwave for 30–40 seconds)
• ⅓ cup unsalted butter (melted)
• 1 tablespoon Greek yogurt
• 1 egg
• ½ teaspoon salt
• 3 to 3 ¼ cups all-purpose flour

Cinnamon Brown Sugar Filling

• 5 tablespoons salted butter (softened)
• 2/3 cup brown sugar
• 2 ½ teaspoons cinnamon

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 blackberries until juices release, about 3-4 minutes. Mix sugar, cornstarch, and salt in a separate bowl, then add to blackberries. Continue cooking until thickened, about 4-5 minutes. Remove from heat and transfer to a shallow bowl. Reserve 1/4 cup of filling for frosting and chill both until cool.
2. Prepare the Dough: Combine warm water, yeast, and sugar in a measuring cup; set aside for 5-10 minutes to foam. In a mixer bowl with a whisk attachment, beat pudding mix and warmed milk until thickened. Add melted butter, Greek yogurt, egg, and salt, mixing until combined.
3. Knead the Dough: Switch to dough hook, add yeast mixture and 3 cups flour; knead on low for 6-7 minutes. Add more flour tablespoon by tablespoon if sticky, until dough just cleans bowl but remains soft and slightly sticky.
4. First Rise: Place dough in a greased large bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled, about 2 hours. Meanwhile, prepare a 9×13-inch baking dish with nonstick spray.
5. Roll out Dough: Punch down risen dough and turn onto floured surface. Roll into an 18×12-inch rectangle, using extra flour if sticky.
6. Make Filling & Assemble Rolls: Mix softened butter, brown sugar, and cinnamon; spread evenly over dough. Spread blackberry filling over that layer evenly. Roll dough tightly into a log, seam side down, pinching ends to seal.
7. Cut Rolls: Slice the log into 12 equal rolls using dental floss or a bench scraper. Arrange cut side down in the prepared baking dish and cover tightly with plastic wrap.
8. Second Rise: For immediate baking, let rolls rise at room temperature until doubled, about 1 hour. For next-day baking, refrigerate up to 20 hours, then let rest at room temperature about 1 hour until nearly doubled.
9. Bake: Bake rolls in preheated oven at 350ºF for 25-30 minutes until golden brown.
10. Make the Frosting: Beat softened butter and cream cheese with paddle attachment for 1 minute. Add corn syrup, vanilla, salt, and powdered sugar; beat 2 minutes more. Scrape sides, then beat an additional minute until fluffy. Fold in 2 tablespoons reserved blackberry filling.
11. Finish & Serve: Spread frosting over warm rolls. Use remaining 2 tablespoons blackberry filling to dab and swirl on top. Serve immediately.
12. Storage: Store leftover rolls in airtight container at room temperature up to 5 days. Reheat by microwaving for 10-15 seconds.

Notes

• Use fresh or frozen blackberries interchangeably for filling.
• Ensure warm water is around 110°F to activate yeast properly.
• Do not over-flour dough to maintain softness.
• Dental floss is ideal for cutting rolls evenly without squishing.
• Blackberry filling reserved for frosting adds a lovely fruit swirl and flavor contrast.
• Rolls are best enjoyed fresh but keep well refrigerated or at room temperature for several days.
• Adjust baking or rising times slightly depending on ambient temperature conditions.

Keywords: blackberry cinnamon rolls, cinnamon rolls recipe, fruit cinnamon rolls, cream cheese frosting, yeast rolls, breakfast pastries, homemade cinnamon rolls