There’s a lot of trial error with baking because it really is a science. But this trial came out perfect on the first attempt! These Blackberry Cinnamon Rolls are the perfect end of summer treat. Fluffy, sweet + tart and addicting.
Did you know Seattle is SURROUNDED with blackberry bushes? They are everywhere and probably the easiest berry to identify too. The other day, I found a huge row of untouched wild blackberries in the park. So naturally, I wrote down the coordinates and came back the next day with my husband. Together we picked about two pints of wild blackberries, free of charge.
I like my blackberries eaten fresh but I’m a big fan of blackberry jam too. That’s exactly what happens when you add some blackberries to cinnamon rolls – the berries turn into jam in those soft rolls. This recipe was made vegan because it was made during a fasting period. You could try it with non-vegan ingredients though.
These Blackberry Cinnamon Rolls aren’t as intimidating as some might think. The main process is just getting the dough right, meaning, don’t kill the yeast! Once the dough is done correctly, it’s smooth sailing from there. Roll the dough out, add cinnamon, sugar, and blackberries, roll the dough again, slice them and bake them!
Blackberry Cinnamon Rolls
- 9x13" pan
- 3 Cups All-Purpose Flour
- ⅓ Cup Raw Cane Sugar (or granulated sugar)
- 1 tsp Sea Salt
- 1 Cup Unsweetened Almond Milk
- 2 ½ tsp Active Dry Yeast
- 1 Tbsp Vanilla Extract
- 6 Tbsp Earth Balance Butter, divided (cold)
- Vegetable Oil
- 3 Tbsp Raw Cane Sugar (or granulated sugar)
- 1 Tbsp Ground Cinnamon
- ½-1 Cup Fresh Blackberries
- 2 oz Tofutti Cream Cheese
- 1 tbsp Earth Balance Butter Sticks (room temperature)
- 1-2 tsp Vanilla Extract
- 1/4 Cup Powdered Sugar
- Mix the flour, sugar, and salt. Set aside. Slice 4 tbsp of the cold butter into the flour mixture. Mix with your hands until crumbly.
- Warm the milk and 1 tbsp of butter in the microwave at 30 second increments. The milk should not be scalding hot or it will kill the yeast! It should feel warm, like bath water, NO HOTTER.
- Activate the yeast - add the yeast to the warm milk and gently stir. Let it sit for about 10 minutes. The mix should be frothy when activated.
- Using a mixer with a dough hook (or your hands), mix the activated yeast and vanilla extract into the flour. Mix the dough until it forms into a ball. It should be sticky and tacky. Transfer dough to a lightly oiled large bowl and cover tightly. Let the dough rise until it's doubled in size, about 1 ½ hour.
- Rub the last tablespoon of butter into the 9x13 pan.
- Sprinkle flour on a clean surface and place the dough on it. Roll the dough out into a 14x10" rectangle. Mix the cinnamon and sugar, then sprinkle it onto the rectangle. Add the blackberries in lines, evenly spaced apart - this makes it easier to roll.
- Starting from the long end of the dough, tightly roll the dough. Using a serrated knife, cut the dough into twelve 2" slices. Place your rolls in the pan, cover again and let them rise for another hour.
- Preheat the oven to 350°F. Remove the plastic and place rolls into the oven. Bake for about 30 minutes or until the rolls are brown.
- While the rolls are baking, mix the cream cheese, butter, vanilla extract and powdered sugar with an electric mixer. If it's too thick, add unsweetened almond milk to thin it out. Adjust sweetness of the icing by adding more powdered sugar.
- Allow the rolls to cool and then add the icing. Refrigerate and store in an airtight container.
- To reheat, place the rolls in the oven on a low temp.