Blackberry Sweet Rolls with Cream Cheese Frosting
Soft homemade sweet rolls
Ingredients
Sweet Roll Dough
- 240 g 1 cup whole milk
- 2 1/2 teaspoons instant or active dry yeast
- 50 g 1/4 cup granulated sugar
- 530 g 4 1/4 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1 teaspoon salt
- 85 g 6 tablespoons unsalted butter, softened
Blackberry Filling
- 300 g 10.5 oz blackberries
- 50 g 1/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Pinch of salt
Cream Cheese Frosting
- 113 g 4 oz cream cheese, softened
- 30 g 2 tablespoons unsalted butter, softened
- 180 g 1 1/2 cups powdered sugar
- 3 tablespoons reserved blackberry filling
- 1/2 teaspoon vanilla extract or paste
- Pinch of salt
Instructions
- Warm the milk to 35–40°C (95–104°F). Pour into a stand mixer bowl, sprinkle yeast and sugar over the milk. Let sit 5–10 minutes if using active dry yeast.
- Add flour, salt, and eggs. Mix with a dough hook on low speed until a thick dough forms.
- Add softened butter gradually and mix on medium speed for about 10 minutes until smooth and elastic.
- Transfer dough to a lightly greased bowl, cover, and let rise until doubled (1–1 1/2 hours).
- To make the filling, cook blackberries, sugar, lemon juice, salt, and cornstarch over medium heat until thick. Cool completely.
- Roll dough into a rectangle, spread blackberry filling evenly, roll tightly, and slice.
- Arrange rolls in a baking dish, rise again for 30–45 minutes, then bake at 180°C (350°F) for 25–30 minutes.
- Beat frosting ingredients until smooth, spread over warm rolls, and enjoy these Blackberry Sweet Rolls with Cream Cheese Frosting
Notes
Swap blackberries with blueberries or raspberries