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Close up image of gooey blackberry cinnamon roll with blackberry cream cheese frosting. The roll has been ripped in half showing the blackberry filling and fluffy brioche roll.

Blackberry Cinnamon Rolls

Liz Mincin
Soft fluffy and super gooey Blackberry Cinnamon Rolls with an easy homemade blackberry compote and a blackberry cream cheese frosting.
5 from 1 vote
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Prep Time 1 hour
Cook Time 43 minutes
Proofing 10 hours
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9 rolls
Calories 439 kcal

Equipment

  • 8" square baking tray
  • stand mixer fitted with a dough hook

Ingredients
 
 

Ingredients for Blackberry Compote

  • 8 oz blackberries fresh or frozen, defrosted
  • 2 tbs granulated sugar or caster sugar
  • 2 tablespoon cornstarch
  • 1 tablespoon lemon juice or juice of half a lemon

Ingredients for Dough

  • ¼ cup full fat milk or whole milk, warmed to 104ºF
  • 2¼ teaspoon dry active yeast
  • 1 tablespoon granulated sugar or caster sugar, divided
  • 1 cup all purpose flour or plain flour
  • ¾ cup bread flour
  • 1 teaspoon salt
  • 3 large eggs ideally at room temperature, one egg divided into yolk and white
  • ½ cup unsalted butter softened at room temperature and cut into small pieces

Ingredients for the Filling

  • blackberry compote one quantity of compote made in the above recipe (about ¾ cup) minus 2 tablespoons reserved for the frosting.
  • 6 tablespoon unsalted butter softened at room temperature
  • ½ cup light brown sugar firmly packed
  • 1 tablespoon ground cinnamon

Ingredients for Blackberry Cream Cheese Frosting

  • 1½ cups powdered sugar or icing sugar
  • 2 tablespoon blackberry compote reserved from the above
  • 1 tablespoon soft spreadable cream cheese full fat

Instructions
 

Instructions for Blackberry Compote

  • You will want to ensure the compote is made in advance to allow this to cool. Place all your ingredients in a saucepan. Give these a stir to coat the blackberries and start cooking on a medium heat.
  • The blackberries will release their juices while you stir and mash them down a bit. Once the sugar has dissolved in the juices and the berries are broken down, bring the mixture to a boil while continuing to stir until it has thickened.
  • Let this cook for about 8-10 minutes while stirring. You're looking for a jam-like consistency.
  • Pour the mixture into a heatproof bowl to cool completely.

Instructions for the Dough

  • Grease a large mixing bowl with some butter or flavorless oil and set aside.
  • Sprinkle the yeast and a teaspoon of sugar over warmed milk. Give this a stir and set aside for about 10 minutes until the yeast is foamy and active.
  • Add the flour, bread flour, remaining sugar and salt to the bowl of a stand mixer fitted with a dough hook and stir together lightly.
  • Once the yeast is ready, pour this into the mixing bowl, immediately followed by 2 eggs and one egg white. Reserve the remaining egg yolk for an egg wash before baking.
  • Turn the mixer on to a low setting and knead for about 15 minutes until the dough has come together and is beginning to pull itself from the sides of the bowl.
  • With the mixer still running, carefully add the butter a couple of pieces at a time until it is all added. Then continue kneading for a further 15 minutes until the dough is again showing signs of pulling itself from the sides of the bowl.
  • Scrape the dough into the greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly for about 8 hours or overnight (until doubled in size).

Instructions for Assembling and Baking

  • Start by lining your square baking pan with parchment paper and set aside.
  • In a small mixing bowl, stir together the butter, brown sugar and cinnamon until you have a smooth spreadable paste.
  • Remove the dough from the refrigerator and scrape out onto a well floured work surface.
  • Press the dough into a rectangle and then roll out to be a large 12" wide by 15" long rectangle.
  • Spread the cinnamon sugar butter over the surface of the dough, leaving a small gap around the edges.
  • Then reserve about 2 tablespoons of the blackberry compote for the frosting and spread the rest over the cinnamon butter.
  • Roll the dough from the bottom to the top into a log.
  • Using flavorless dental floss or thin kitchen twine, trim the ends of the log. Remove about an inch or so off each end to cut off uneven and unfilled dough.
  • Using the floss or twine, divide the remaining log into 9 rolls and place these in your lined baking pan.
  • Cover the pan with a clean kitchen towel and allow to proof at room temperature for about 2 hours until doubled in size.
  • Towards the end of this second proof, preheat your oven to 350ºF and make a quick egg wash using the reserved egg yolk and a splash of milk.
  • Brush the rolls with the egg wash and bake in the centre of the preheated oven until risen and golden brown (about 25-30 minutes).
  • Remove from the oven and allow to cool for about 10 minutes while you make the frosting.

Instructions for the Blackberry Cream Cheese Frosting

  • Mix the frosting ingredients together until smooth. This can be adjusted to the desired consistency adding more powdered sugar to thicken or more cream cheese to thin. But be sure to make any adjustments sparingly, stirring as you add.
  • Spread over the surface of the warm rolls and serve.

Nutrition

Calories: 439kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 104mgSodium: 295mgPotassium: 134mgFiber: 3gSugar: 37gVitamin A: 717IUVitamin C: 6mgCalcium: 54mgIron: 1mg
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