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Blackberry Cinnamon Rolls

Fluffy and extra pillowy, these Blackberry Cinnamon Rolls are swirled with homemade blackberry filling and slathered with tangy blackberry cream cheese frosting!
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Resting Time 3 hours
Total Time 4 hours 55 minutes
Course Breakfast
Cuisine American
Servings 12 Rolls

Ingredients
  

Blackberry Filling:

  • 3 ½ cup blackberries, fresh or frozen
  • ½ cup granulated sugar
  • 2 ½ Tablespoon cornstarch
  • ⅛ teaspoon of salt

Dough:

  • ¼ cup warm water*
  • 2 ¼ teaspoon 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
  • 3-3 ¼ cup all-purpose flour

Cinnamon Brown Sugar Filling:

  • 5 Tablespoons salted butter, softened
  • ⅔ cup brown sugar
  • 2 ½ teaspoon cinnamon

Blackberry Cream Cheese Frosting:

  • 5 ounces cream cheese
  • 5 Tablespoons unsalted butter, softened
  • 1 Tablespoon corn syrup
  • 2 teaspoons vanilla
  • ⅛ teaspoon salt
  • 2 cups powdered sugar
  • ¼ cup blackberry filling, reserved from filling

Instructions
 

Make the Blackberry Filling:

  • In a medium saucepan, heat the blackberries over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the blackberries and continue cooking until it begins to thicken, about 4-5 minutes.
  • Take the pan off the heat and pour berry filling into a shallow bowl. Transfer 1/4 cup of the filling to a small bowl to use for the frosting. Chill in the refrigerator to cool completely.

Make the Dough:

  • In a glass measuring cup, combine the water, yeast, and sugar; set aside to foam for about 5-10 minutes.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the pudding mix and milk together until combined and thickened. Add the butter, Greek yogurt, egg, and salt, beating until fully combined.
  • Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too sticky, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
  • Coat a large bowl with nonstick cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours. In the meantime, spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
  • After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin, roll it out to an 18-by-12-inch rectangle. Sprinkle extra flour onto the dough if it begins to stick to the rolling pin.
  • Make the cinnamon brown sugar filling by combining the butter, brown sugar and cinnamon together in a bowl. Spread the filling evenly over the entire surface of the dough. Pour the blackberry filling on top of the brown sugar filling and spread evenly. Roll dough tightly into a log, ending with the seam side down. Pinch the ends to seal.
  • Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut side down in the prepared baking dish. Cover tightly with plastic wrap.

*If Baking Immediately

  • Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.

*Or...If You Want to Bake the Rolls the Next Day

  • Place covered rolls in the refrigerator for up to 20 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.**

Baking:

  • For either version, bake at 350ºF for 25-30 minutes, or until the rolls are golden brown. While the rolls bake, prepare the cream cheese frosting.

Make the Frosting:

  • In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium speed for about 1 minute. Add the corn syrup, vanilla, salt, and powdered sugar and beat for 2 minutes. Scrape down sides of the bowl, and beat for 1 more minute until light and fluffy. Stir in 2 Tablespoons of the reserved blackberry filling.
  • Once the rolls have baked, remove from the oven. Spread the cream cheese frosting over the warm rolls. Take the remaining 2 Tablespoons of blackberry filling, dab the tops of each cinnamon roll, then use a knife or spatula to swirl it into the frosting. Serve immediately.
  • Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for 10-15 seconds in the microwave before serving.

Notes

*Different brands require different water temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the water too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.
**My cinnamon rolls usually rise slowly when they're in the refrigerator overnight. If they're already doubled in size the next morning, just let them sit at room temperature for about 30 minutes to take the chill off, then bake.