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EDIT: I wrote this recipe 2 years ago (wow, time flies haha). Since then, I’ve switched to baking with sourdough so I’ve included a sourdough verision below too! These Blackberry Cinnamon Rolls are the perfect way to say goodbye to all that summer fruit. Fluffy, sweet, tart and addicting.
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!
Seattle is SURROUNDED with blackberry bushes They are everywhere and really easy 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.
Are Cinnamon Rolls Vegan?
You can swap any of the ingredients in the yeast recipe for non-dairy versions. I’ve made vegan versions of these Blackberry Cinnamon Rolls before. For butter, I used Earth Balance and for the cream cheese, I used Tofutti brand. I have not tried making the sourdough rolls dairy free so cannot guarantee the same results!
How Long Cinnamon Rolls Bake
The sourdough version of these rolls are split into 2 days – 1 day to rise, 1 day to assemble and bake. They’re pretty easy to make though, they just take some patience! The regular version takes less time because yeast is used to help the dough rise, whereas with sourdough the natural fermentation helps the dough rise.
Blackberry Cinnamon Rolls are my signal that summer is over. Blackberries are the last fruit to ripen around here before the winter fruits come in. So enjoy this last stone fruit dessert before we get into holiday treats!
Blackberry Cinnamon Rolls (Yeast Version)
- 9x13" pan
- 3 Cups All-Purpose Flour
- ⅓ Cup Sugar (or granulated sugar)
- 1 tsp Salt
- 1 Cup Milk
- 2 ½ tsp Active Dry Yeast
- 1 Tbsp Vanilla Extract
- 6 Tbsp Cold Butter
- Vegetable Oil
- 3 Tbsp Sugar (or granulated sugar)
- 1 Tbsp Ground Cinnamon
- ½-1 Cup Fresh Blackberries
- 2 oz Cream Cheese
- 1 tbsp Butter (room temperature)
- 1-2 tsp Vanilla Extract
- 1/4 Cup Powdered Sugar
- In a medium bowl, 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.
- 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, about 5-7 minutes. 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 or floss, 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.
- 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.
Blackberry Cinnamon Rolls (Sourdough Version)
- Hand Mixer with Dough Hooks + Flat Beaters
- Floss or Serated Knife, floss works better though!
- Measuring Tape
- 56 grams Butter, melted and warm, not hot
- ⅔ Cup Milk
- 1 Egg
- ½ tsp Vanilla Extract
- 100 gram Active, bubbly Sourdough Starter
- 300 grams All Purpose Flour
- 5 grams Salt
- 2 tbsp Sugar
- 65 gram Butter, room temp + softened
- 1/3 Cup Sugar
- 1 tbsp Cinnamon
- 1 Cup Fresh Blackberries
- ¼ Cup Cream Cheese
- 1 tsp Vanilla Extract
- 2 tbsp Powdered Sugar
- 2 tbsp Milk (more if needed)
DAY 1 - The Dough
- In a large bowl, whisk your butter, milk, egg and vanilla extract together. Add the sourdough starter and mix until well incoporated.
- In a separate bowl, mix flour, salt and sugar. Little by little, using your hand mixer with flat paddles, add your dry mix to the wet mix. Mix on 2 speed just for a minute or two until the dough comes togeher. When you have a shaggy dough, cover with a damp towel for 30 mins to an hour.
- Switch from flat paddles to the dough hooks on the mixer. Knead the dough for 5-7 minutes on 2 speed. A tacky, slightly sticky ball should form.
- Cover with plastic and let it rise until it about doubles in size, 8-12 hours.
- When the dough has risen properly, you can refridgerate it until you're ready to use.* I have only refridgerated my dough overnight for about 10 hours. I can't gurantee the same results after the 10 hour mark.
DAY 2 - Assembly
- Make your filling by mixing the butter, cinnamon and sugar together.
- Remove the dough from the fridge. Add flour to a surface and pat the dough into a square. Then roll the dough into a 10x14" rectangle - use a measuring tape!
- Spread your mixture onto the rectangle, leaving about 1" of space between the edges and the cinnamon mix. 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 or floss, cut the dough into 10-12 two inch slices.
- Add your rolls to a greased pan, cover and let them rise for another hour to two hours.
- Preheat oven to 350°F. Bake your rolls for 32-40 minutes. Allow them to cool completely before adding your cream cheese frosting. Serve warm and enjoy!
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