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Blackberry Cinnamon Rolls Recipe

Blackberry Cinnamon Rolls Recipe

Soft, fluffy cinnamon rolls swirled with juicy blackberries and finished with a tangy cream cheese glaze. Weekend brunch perfection.
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Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

Dough

  • 1 cup warm whole milk about 110°F
  • 0.33 cup granulated sugar
  • 2.25 tsp instant yeast
  • 4 tbsp unsalted butter, melted slightly cooled
  • 1.75 oz beaten egg about 1 large egg without shell
  • 1 tsp vanilla extract
  • 3.25 cup all-purpose flour scoop and level
  • 1 tsp fine sea salt

Blackberry Filling

  • 4 tbsp unsalted butter, softened for spreading on dough
  • 0.67 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 0.13 tsp fine sea salt
  • 2 cup blackberries fresh or frozen; if frozen, do not thaw
  • 1.5 tbsp cornstarch helps thicken juices
  • 1 tsp lemon zest optional but brightens flavor
  • 0.5 tsp vanilla extract

Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1.25 cup powdered sugar sift for a smoother glaze
  • 1 tsp vanilla extract
  • 2.5 tbsp milk or half-and-half adjust to desired thickness
  • 0.06 tsp fine sea salt a small pinch balances sweetness

Instructions

Make the Dough

  • Warm the milk until just cozy, then whisk in sugar and yeast. Rest until foamy, 5–10 minutes.
  • Stir in melted butter, beaten egg, vanilla, and salt. Mix until combined.
  • Add flour gradually and mix into a soft dough. Knead until smooth and elastic, 5–7 minutes.
  • Cover the bowl and let the dough rise in a warm spot until puffy, about 45–60 minutes.

Make the Filling

  • Stir brown sugar, cinnamon, and salt together in a small bowl.
  • Toss blackberries with cornstarch, lemon zest, and vanilla until coated. Set aside.

Assemble and Bake

  • Grease a 9×13 inch pan and line the bottom with parchment. Preheat oven to 350°F.
  • Roll the dough into a 12×18 inch rectangle on a lightly floured surface.
  • Spread softened butter all over the dough. Sprinkle the cinnamon sugar evenly on top.
  • Scatter the blackberries over the sugar layer. Gently press them in.
  • Roll up tightly from a long side. Pinch the seam to seal. Slice into 12 rolls.
  • Arrange rolls cut-side up in the pan. Cover and let rise until puffy, 25–35 minutes.
  • Bake until lightly golden and bubbling, 24–28 minutes. Cool 10 minutes in the pan.

Glaze and Serve

  • Beat cream cheese and butter until creamy. Mix in powdered sugar, vanilla, and milk until smooth.
  • Spread glaze over warm rolls. Serve slightly warm.

Notes

Variation: Swap half the blackberries for raspberries, or add a pinch of cardamom to the cinnamon sugar. Storage: Cover and keep at room temperature for 1 day or refrigerate up to 4 days; warm briefly before serving. Freeze unglazed baked rolls up to 2 months, then thaw and glaze.
This recipe is an original creation inspired by classic Blackberry Cinnamon Rolls Recipe flavors. All ingredient ratios and instructions are independently developed.