Blackberry Sweet Rolls with Cream Cheese Frosting
Blackberry sweet rolls are soft, fluffy rolls filled with sweet-tart berries and topped with creamy frosting for a fruity twist on classic cinnamon rolls.
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These blackberry sweet rolls are soft, fluffy, and swirled with a sweet-tart blackberry filling, then topped with a rich cream cheese frosting for the ultimate bakery-style treat. Think of them as a fruity twist on classic cinnamon rolls, balancing tangy berries with a buttery, tender dough and creamy finish. Perfect for brunch, holidays, or weekend baking, they deliver both comfort and a fresh seasonal flavor. If you love fruit-forward baked goods, you’ll also want to try my lemon blueberry cake or these blueberry lemon curd muffins next.
Why You’ll Love This Recipe
- Bakery-style at home – Soft, enriched dough and cream cheese frosting create that classic bakery texture and flavor.
- Sweet-tart balance – Blackberries add brightness that cuts through the richness of the dough and icing.
- Perfect for occasions – Ideal for brunch spreads, holidays, or make-ahead weekend baking.
Key Ingredients in This Recipe
- Blackberries – Because blackberries aren’t as sweet as many other fruits, I love how the slight tartness offsets the sweetness of the cream cheese frosting. I use both jam and chopped fresh blackberries in this recipe. These rolls can be enjoyed for either breakfast or dessert!
- Cream cheese – Softened cream cheese is blended with butter and confectioners sugar to create a tangy, creamy topping for the sweet rolls.
- Confectioners sugar – Confectioners sugar is also known as powdered sugar or confectionary sugar. It’s great for icing or frosting because it is so light and fine it melts into the mixture quickly and easily.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best texture and flavor, prepare the rolls the night before and let them rise slowly in the refrigerator, then bake fresh in the morning for soft, bakery-quality results.
Swaps and Substitutions
- Blackberries: Raspberries, blueberries, or strawberries can be used for a different fruity variation.
- Blackberry jam: Any berry jam or preserves can be swapped in depending on what you have on hand.
- Cream cheese frosting: A simple powdered sugar glaze can be used for a lighter finish.
- Whole milk: Almond milk or oat milk can be substituted, though richness may vary slightly.
- All-purpose flour: Bread flour can be used for a slightly chewier texture.
How to Make Blackberry Sweet Rolls (Step-by-Step)
- Bloom the yeast. In a small saucepan over medium heat, add the milk and heat so it’s warm but not simmering (110ºF). Add the yeast and 2 tablespoons of the sugar, whisking to combine. Let sit until the mixture is foamy, about 10 minutes.
- Mix the dough. Add the flour, remaining sugar, baking powder and salt to the bowl of a stand mixer fitted with the dough hook attachment. Add the milk mixture and the egg and mix on low until combined, scraping down the sides of the bowl as needed. Add the melted butter and continue to mix on low speed until a dough ball forms.
- Knead the dough. Turn the dough out onto a clean, lightly floured work surface. Knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough is still sticky, sprinkle it lightly with additional flour.
- Let the dough rise. Lightly grease a large bowl with the vegetable spray and add the dough to the bowl. Cover tightly with plastic wrap and place in a warm place. Let the dough rise until it has doubled in size, about 1½ to 2 hours. Punch down the dough then use or refrigerate overnight (this works best if you want them for breakfast).
- Roll out the dough. Turn the dough out onto a lightly floured work surface and roll out into a 16-inch x10-inch rectangle that is about ¼-inch thick.
- Spread the jam over the dough. Brush the surface of the dough with half of the butter and spread the blackberry jam in an even layer and adding the blackberries over the top, patting the berries down to ensure they stick. Drizzle with the remaining butter.
- Roll the dough. Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. Cut the log into 12 even slices, about 1-inch thick. Lightly spray a 9-inch by 12-inch baking dish with vegetable spray and arrange the dough coils in the pan.
- Cover or refrigerate. At this point the rolls can be covered and refrigerated overnight.
- Let rise. Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight).
- Bake the rolls. Preheat oven to 375ºF. Bake until the rolls are golden brown and fluffy, about 30 to 35 minutes. Let cool for 5 minutes.
- Make the cream cheese frosting. In a mixer, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute. Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once it is all combined beat on medium for another minute then set aside.
- Spread over the rolls and serve. Use a baker’s knife to evenly spread the icing over the top of the rolls. Serve warmed or at room temperature.
How to Serve Blackberry Sweet Rolls with Cream Cheese Frosting
- Warm and fresh: Serve slightly warm so the cream cheese frosting melts into the rolls.
- As a brunch centerpiece: Pair with coffee, tea, or fresh fruit for a complete spread.
- For holidays: Serve as part of a breakfast or brunch table for special occasions.
- Dessert-style: Add extra frosting or a dusting of powdered sugar for a more indulgent finish.
How to Store Blackberry Sweet Rolls with Cream Cheese Frosting
- Refrigerator: Store blackberry sweet rolls in an airtight container for up to 3 days.
- Room temperature: Keep unfrosted rolls at room temperature for up to 1 day.
- Freezer: Freeze unfrosted rolls for up to 2 months and thaw before reheating.
- Reheating: Warm in the oven or microwave briefly to restore softness before serving.
- Frosting: Store frosting separately if making ahead and add after reheating for best texture.
FAQ – Frequently Asked Questions
What makes blackberry sweet rolls different from cinnamon rolls?
Blackberry sweet rolls use a fruit-based filling instead of cinnamon sugar, creating a sweet-tart flavor profile instead of a warm spice-forward one.
Can I use frozen blackberries for blackberry sweet rolls?
Yes, frozen blackberries work well—just thaw and drain excess liquid to avoid a soggy filling.
How do I keep blackberry sweet rolls from becoming too wet?
Use a balance of jam and fresh berries and avoid overfilling, as excess moisture can affect the dough’s texture.
Can blackberry sweet rolls be served as dessert or are they for breakfast?
Yes, they work perfectly as both, offering a balance of sweetness and richness suitable for either occasion.
Can I make blackberry sweet rolls ahead of time?
Yes, you can assemble the rolls and refrigerate them overnight, then let them rise and bake fresh the next day.
Other Recipes to Try
If you loved these gorgeous blackberry sweet rolls with cream cheese, check out some of my other favorites:
- Orange Pecan Sticky Buns
- Sweet and Savory Prosciutto, Egg & Gruyere Breakfast Biscuits
- Strawberry Balsamic Shortcake
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Blackberry Sweet Rolls with Cream Cheese
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Ingredients:
For the dough:
- 1 cup whole milk
- 2½ teaspoons active dry yeast
- ¼ cup granulated sugar, divided
- 3½ cups all-purpose flour, plus additional for rolling
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 egg, lightly beaten
- 6 tablespoons unsalted butter, melted
- Vegetable spray, as needed
For the filling:
- ¼ cup unsalted butter, melted
- 1 cup blackberry jam
- 1 cup roughly chopped blackberries
For the cream cheese frosting:
- 4- ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioner’s sugar
Instructions:
For the dough:
- In a small saucepan over medium heat, add the milk and heat so it’s warm but not simmering (110ºF/ 43ºC). Add the yeast and 2 tablespoons of the sugar, whisking to combine. Let sit until the mixture is foamy, about 10 minutes.
- Add the flour, remaining sugar, baking powder and salt to the bowl of a stand mixer fitted with the dough hook attachment. Add the milk mixture and the egg and mix on low until combined, scraping down the sides of the bowl as needed. Add the melted butter and continue to mix on low speed until a dough ball forms.
- Turn the dough out onto a clean, lightly floured work surface. Knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough is still sticky, sprinkle it lightly with additional flour.
- Lightly grease a large bowl with the vegetable spray and add the dough to the bowl. Cover tightly with plastic wrap and place in a warm place. Let the dough rise until it has doubled in size, about 1½ to 2 hours. Punch down the dough then use or refrigerate overnight (this works best if you want them for breakfast).
- Turn the dough out onto a lightly floured work surface and roll out into a 16-inch x10-inch rectangle that is about ¼-inch thick.
For the filling:
- Brush the surface of the dough with half of the butter and spread the blackberry jam in an even layer and adding the blackberries over the top, patting the berries down to ensure they stick. Drizzle with the remaining butter.
- Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. Cut the log into 12 even slices, about 1-inch thick. Lightly spray a 9-inch by 12-inch baking dish with vegetable spray and arrange the dough coils in the pan. At this point the rolls can be covered and refrigerated overnight.
- Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight).
- Preheat oven to 375ºF (190ºC). Bake until the rolls are golden brown and fluffy, about 30 to 35 minutes. Let cool for 5 minutes.
For the cream cheese frosting:
- In a mixer, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute. Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once it is all combined beat on medium for another minute then set aside.
- Use a baker’s knife to evenly spread the icing over the top of the rolls.
Notes:
For the best texture and flavor, prepare the rolls the night before and let them rise slowly in the refrigerator, then bake fresh in the morning for soft, bakery-quality results.
Nutrition:
Calories: 411kcal | Carbohydrates: 76g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 302mg | Potassium: 157mg | Fiber: 3g | Sugar: 20g | Vitamin A: 617IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg
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