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Fluffy blackberry sweet roll with cinnamon roll swirl filled with blackberry compote and topped with blackberry cream cheese frosting and a few more blackberries.

Blackberry Sweet Rolls

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!
Prep Time30 minutes
Cook Time30 minutes
Proofing Time2 hours
Total Time3 hours
Servings: 12 Servings
Author: Carlee

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
US Customary - Metric

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.
  • Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.
  • For a smoother filling, mash the blackberries with a fork or blend the compote once cooled.
    Spoon filled with finished blackberry compote showing how the berries broke down and the mixture is thickened almost to jam consistency.

Dough

  • In a microwave-safe bowl, heat the milk and butter together until the butter melts. Let it cool until lukewarm.
  • In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast.
  • Pour in the lukewarm milk-butter mixture and mix on low speed until combined.
    Dough mixture in mixing bowl, ready for the addition of the eggs.
  • Add the eggs one at a time, mixing thoroughly after each addition.
  • 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.
    Bowl of poofy proofed dough that is slightly yellow from the egg yolks, ready to be formed into sweet rolls.

Assembly & Baking

  • Once the dough has risen, punch it down and roll it out into a 16x12-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.
    Spreading blackberry compote over a rectangle of dough.
  • 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.
    Raw blackberry rolls after they have risen slightly in the baking pan.
  • Preheat the oven to 350°F (180°C).
  • Bake the rolls for 18 minutes, or until golden brown on top.
    Baked blackberry sweet rolls, ready for frosting.

Blackberry Cream Cheese Frosting

  • Beat the softened butter and powdered sugar together until light and fluffy.
  • Add the cream cheese and mix until smooth.
  • Stir in the blackberry compote.
    Mixing bowl of blackberry cream cheese frosting.
  • 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.
    Pan of frosted blackberry sweet rolls with a swirl of blackberry compote on top.
  • 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.

Nutrition

Serving: 1Roll | Calories: 425kcal | Carbohydrates: 63g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 268mg | Potassium: 142mg | Fiber: 2g | Sugar: 24g | Vitamin A: 564IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg
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