Take your breakfast to the next level with the blackberry sweet rolls. The tender rolls are shaped like cinnamon rolls, but filled with blackberry compote and topped with a blackberry cream cheese frosting. It doesn’t get much better than this!
The sweet tart flavor of blackberries is the perfect way to take these rolls from good to great. They are fruity, soft, and oh so tasty.
Our blackberry patch is really starting to take off. We have a thicket of thornless blackberries that make the biggest berries.
It was here when we bought the house, so we can’t take a lot of credit. Though we have kept it alive for the last 12 years, so there is that!
Anyway, we get gallons of berries every year. So we have really become connoisseurs of blackberry recipes.
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We make everything from blackberry ice cream to mini blackberry cobblers in jars. Of course, most of the recipes are desserts.
So far the only breakfast options we have come up with are blackberry muffins or blackberry clafoutis. That is until now!
These rolls are perfect for a special occasion brunch. They would also be great as a dessert if you want them to be.
The best part is that frozen berries work just as well as fresh. You are going to cook them into a thick blackberry compote anyway, so you can use whichever you have easier access to.
I hope you will give them a try! Be sure to check out my collection of cinnamon roll recipes for more tasty variations.
Blackberry Sweet Rolls
Ingredients
Blackberry Compote
- 7 oz blackberries
- ½ cup granulated sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Dough
- 4¾ cups all-purpose flour
- 1 cup milk
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 Tablespoon instant yeast
- 2 large eggs
Frosting
- 2 Tablespoons blackberry compote
- 4 oz cream cheese softened
- 3 Tablespoons butter softened
- ½ cup powdered sugar
Instructions
Blackberry Compote
- In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook until the blackberries break down and release their juices, about 8-10 minutes.7 oz blackberries, ½ cup granulated sugar, 1 Tablespoon lemon juice
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.1 Tablespoon cornstarch, 1 Tablespoon water
- For a smoother filling, mash the blackberries with a fork or blend the compote once cooled.
Dough
- In a microwave-safe bowl, heat the milk and butter together until the butter melts. Let it cool until lukewarm.1 cup milk, ½ cup unsalted butter
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast.4¾ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon salt, 1 Tablespoon instant yeast
- Pour in the lukewarm milk-butter mixture and mix on low speed until combined.
- Add the eggs one at a time, mixing thoroughly after each addition.2 large eggs
- Knead the dough for about 8-10 minutes, adding extra flour one tablespoon at a time if the dough is too sticky. The dough should be soft and slightly tacky but shouldn’t stick to your fingers.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size — about 1-2 hours.
Assembly & Baking
- Once the dough has risen, punch it down and roll it out into a 16×12-inch rectangle.
- Spread all but ¼ cup of the cooled blackberry compote evenly over the dough. Reserve the remaining ¼ cup of compote for topping the finished rolls.
- Roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces (about 1-inch wide each).
- Place the rolls into a greased baking dish, leaving a bit of space between them.
- Cover and let rise for another 15 minutes.
- Preheat the oven to 350°F (180°C).
- Bake the rolls for 18 minutes, or until golden brown on top.
Blackberry Cream Cheese Frosting
- Beat the softened butter and powdered sugar together until light and fluffy.3 Tablespoons butter, ½ cup powdered sugar
- Add the cream cheese and mix until smooth.4 oz cream cheese
- Stir in the blackberry compote.2 Tablespoons blackberry compote
- Let the rolls cool for about 10 minutes before frosting.
- Spread the frosting over the warm rolls.
- Swirl any remaining compote over the top of the rolls for added flare.
- If desired, garnish with fresh blackberries and a sprinkle of lemon zest for a pop of color and brightness.
Notes
Tips for extra pretty rolls:
- Neat Swirls: Slice with dental floss for clean, sharp edges.
- Golden Tops: Brush rolls with melted butter right out of the oven for a glossy finish.
- Perfect Frosting Drip: Frost the rolls while they’re still a little warm so the frosting slightly melts into the swirls.
Make them the night before:
Assemble the rolls and refrigerate overnight before the second rise. Let them sit at room temperature for 30 minutes before baking.Freezing Rolls:
Freeze baked rolls without frosting. Thaw overnight in the fridge and reheat in the oven at 300°F (150°C) for about 10 minutes.Video
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Ummm so these were incredible!! I finished baking them last night and when I woke up this morning half the pan was already gone. Safe to say this was a big hit for my family. Will definitely be making again (our blackberry bush is currently overflowing)!
yay!! I am so happy that they were a hit!
These look so lovely! What a delicious springtime roll!
Thank you!
WOW, this does sound and look amazing.
Thank you!
I never even thought about making rolls like these. A lot of times I have a little bowl of berries with my cinnamon roll, but this is perfection!
You are going to love these!!