Blackberry Sweet Rolls with Cream Cheese
Think of these as cinnamon rolls with a fruity twist. Sweet dough is swirled with blackberry filling, baked and topped with cream cheese frosting.
Servings 12
Calories 411kcal
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.
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