Irresistible Blackberry Raspberry Cinnamon Rolls: Soft, Gooey, and Bursting with Berry Flavor
Years ago, during my rewarding time as a professional baker, I had the distinct pleasure of crafting an extraordinary pastry. It was generously stuffed with a luscious blackberry-raspberry filling and crowned with a delightful cinnamon crumb topping. That vibrant, sweet-tart fruit combination, perfectly balanced with comforting spice, left such an unforgettable impression that I simply had to translate it into the ultimate cinnamon roll experience. And let me assure you, these homemade Blackberry Raspberry Cinnamon Rolls absolutely exceeded every expectation, delivering pure, unadulterated joy in every single bite!
For the foundation of these incredible sweet rolls, I’ve leveraged my widely acclaimed and viral homemade cinnamon roll recipe. This signature dough is renowned for its irresistibly soft, pillowy texture, forming the perfect canvas for our unique fillings. Each roll is then generously swirled with a rich, gooey cinnamon sugar mixture, creating that classic comfort we all adore. This is beautifully complemented by a vibrant, homemade blackberry raspberry jam, meticulously crafted from plump, frozen berries, which adds a fantastic burst of fresh fruit flavor and a delightful tang. Just before they enter the oven, a tender, buttery cinnamon crumb topping is artfully sprinkled over each roll, adding an exquisite layer of texture and a hint of warm spice. The grand finale? A vibrant, silky berry frosting that gracefully melts into the warm rolls, creating an utterly irresistible breakfast, brunch, or dessert masterpiece. This recipe truly brings together the best of a classic cinnamon roll with a burst of fresh berry goodness and a delightful, crunchy crumble.
If you’re a devout fan of fruit fillings and crumb toppings on your sweet treats, then you might also absolutely adore my soft and gooey peach cobbler cinnamon rolls. Those feature a luscious, sweet fresh peach jam and tender slices of whole peaches, perfectly embodying the warm, comforting flavors of a classic peach cobbler. They are truly a must-try for any fruit dessert enthusiast looking for something uniquely delicious and satisfying!
Crafting Your Own Blackberry Raspberry Sweet Rolls: A Step-by-Step Guide
Ready to bake a batch of these extraordinary sweet rolls? Creating them is a delightful culinary journey, and following these detailed, easy-to-understand steps will ensure you create perfectly soft, intensely flavorful, and beautifully frosted blackberry raspberry cinnamon rolls right in your own kitchen. We’ll cover everything from making the homemade jam that bursts with flavor, to the secret ingredient for ultimate dough softness, and finally, that irresistible crumb topping and vibrant berry glaze!
1
Prepare the vibrant blackberry raspberry jam. This homemade jam is crucial for our rolls, and achieving the right consistency is key. Cook the berries with sugar, vanilla, and lemon juice until they break down and release their juices. Then, thicken with a cornstarch slurry. Aim for a super thick jam – almost like a fruit butter – as a runny consistency will make the rolling process messy and could lead to soggy rolls. This ensures the rich, tart-sweet berry flavor is concentrated and stays perfectly nestled within each swirl.
2
Create the Tangzhong (Water Roux). This is truly my secret weapon for achieving the most unbelievably soft, pillowy, and moist cinnamon rolls that magically stay fresh for days! The tangzhong, a simple cooked paste of flour and water, pre-gelatinizes the starches in the flour. This allows the dough to absorb more liquid, resulting in an exceptionally tender crumb and extended freshness. Don’t skip this step – it makes all the difference in the final texture of your sweet rolls!
3
Combine the wet and dry ingredients in a stand mixing bowl. Begin by mixing your bread flour, brown sugar, yeast, and salt. Then, introduce the heavy cream, whole milk, egg, vanilla bean paste, and your prepared tangzhong to the bowl. Mix on low speed using a dough hook for about 2 minutes until all ingredients are just combined and a rough, shaggy dough ball starts to form. This initial mixing helps bring everything together before developing the gluten.
4
Knead until a smooth, elastic dough ball forms. With the mixer still running on low speed, gradually add the softened unsalted butter, one tablespoon at a time. Allow each addition to fully incorporate into the dough before adding the next. Once all the butter is in, continue kneading for another 8-10 minutes. The dough should transform into a beautifully smooth, supple, and elastic ball, easily passing the “windowpane test.” This thorough kneading develops the gluten, essential for those signature soft and chewy rolls.
5
Allow the dough to rest for 30 minutes. After kneading, remove the dough from the bowl, gently shape it into a smooth round ball by tucking the sides underneath, and place it back into the bowl, seam-side down. Cover it tightly with plastic wrap. This crucial resting period allows the gluten to fully relax, making the dough much easier to roll out evenly without snapping back, and helps kickstart the fermentation process for a lighter texture in the finished rolls.
6
Roll out the dough, then generously spread the cinnamon sugar and fruit filling. On a lightly floured surface, roll the rested dough into a large 15×21-inch rectangle, with the longest side positioned closest to you. First, evenly spread your prepared gooey cinnamon sugar mixture across the entire surface, making sure to leave a clean ½-inch border along the top edge. This border will be essential for securely sealing the rolls later. Then, carefully dollop and spread the thick blackberry raspberry jam over the cinnamon sugar layer. The vibrant colors and sweet aromas are already a treat!
While incorporating fruit jam into cinnamon rolls might seem unconventional to some, I promise it’s a delightful and flavorful game-changer! If you already love berry-infused sweets, you absolutely must try my sweet strawberry jam rolls. They boast an incredibly vibrant, fresh strawberry flavor and can be made and enjoyed year-round, bringing a burst of sunshine and sweetness to any day, no matter the season.
7
Cut the dough into strips and meticulously roll each one. Using a sharp pizza cutter or a very keen knife, carefully slice the filled dough into twelve equal-sized 1 ¾-inch strips. Starting from the long edge closest to you, gently but firmly roll each strip upwards, creating a beautiful spiral. The clean border you left earlier will help seal the rolls securely. Arrange these delightful spirals into a parchment-lined 9×13-inch baking pan, leaving a little space between each for expansion during the rising process.
8
Allow the cinnamon rolls to undergo their second rise until doubled in size. Once all your rolls are beautifully formed and placed in the 9×13 baking pan, cover the pan loosely with plastic wrap. Find a warm, draft-free spot – a slightly warm oven (turned off!) or a sunny windowsill works wonderfully – and let them rise for 1-2 hours. They should become noticeably puffy, expanded, and roughly double in size. This final proofing is vital for achieving that light, airy, and truly soft texture after baking.
9
Apply the cinnamon crumb topping and bake to golden perfection! While your rolls are enjoying their final rise, preheat your oven to 325°F (162°C). Once the rolls have fully proofed and doubled in size, gently press the buttery cinnamon crumb topping onto the surface of each roll. This delicious crumbly layer will bake into a golden, textured crust, adding another delightful dimension of flavor and crunch. Bake for 30-40 minutes, or until the rolls are beautifully golden brown on top and an instant-read thermometer inserted into the center of a middle roll registers 185°F (85°C). This ensures they are cooked through and perfectly soft.
10
Generously pour the vibrant berry icing over the warm rolls. Once the rolls are out of the oven, allow them to cool briefly for about 10-15 minutes – just enough so they’re warm but not piping hot. While they’re cooling, whisk together your powdered sugar, melted butter, heavy cream, milk, vanilla, and the reserved blackberry raspberry jam until you achieve a silky-smooth, pourable icing. Drizzle or pour this luscious berry glaze generously over the warm rolls, letting it melt beautifully into every crevice. The warmth of the rolls will perfectly soften the icing, creating an unforgettable gooey finish. If you prefer a different topping, a classic cream cheese frosting, similar to the one I use for my fluffy red velvet cinnamon rolls, would also be a fantastic option and provide a delightful tangy contrast!
As the self-proclaimed queen of innovative cinnamon roll flavors, I can confidently say I have a profound soft spot for unique and exciting combinations. Another standout favorite from my cherished collection is my almond croissant cinnamon rolls. Imagine all the rich, nutty, buttery goodness, complete with an almond paste filling and a delicate crunch, reminiscent of your favorite artisanal almond croissant, but beautifully transformed into the comforting, luscious swirl of a cinnamon roll – it’s a truly extraordinary treat that you won’t want to miss!
I genuinely hope you fall in love with these Blackberry Raspberry Cinnamon Rolls as much as I have! If you try this recipe, or any other delightful creation from my website, please don’t hesitate to share your experience and how it went in the comments section below. Your feedback and stories truly brighten my day! And while you’re there, a quick star rating would be incredibly helpful for other bakers. You can also connect with me and tag your beautiful bakes on Instagram or Facebook so I can admire your delicious results!
Soft & Gooey Blackberry Raspberry Sweet Rolls
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Ingredients
Blackberry Raspberry Jam
- 1 cup frozen blackberries
- 1 cup frozen raspberries
- 2 tablespoons light brown sugar, packed
- 1 teaspoon vanilla paste or extract
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup light brown sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
Cinnamon Crumb Topping
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Berry Icing
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
- 2-3 tablespoons reserved blackberry raspberry jam
Instructions
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Combine the blackberries, raspberries, brown sugar, vanilla, and lemon juice in a pot. Cook over medium heat, stirring and mashing occasionally, until the berries have released their juices and are bubbling. Mix the cornstarch and water, then stir it into the berries. Cook another 2-3 minutes or until the jam is super thick. Reserve 2-3 tablespoons for the frosting, then set both aside to cool completely.1 cup (122 g) frozen blackberries, 1 cup (122 g) frozen raspberries, 2 tablespoons (20 g) light brown sugar, 1 teaspoon vanilla paste or extract, 1 teaspoon lemon juice, 1 tablespoon cornstarch, 1 tablespoon water
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In a small saucepan, whisk together the water and bread flour until no lumps remain. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture transforms into a thick, paste-like slurry, similar to wallpaper paste. Scrape it into a small bowl and set it aside to cool completely before incorporating it into your dough.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
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In the bowl of a stand mixer, combine the bread flour, light brown sugar, instant yeast, and fine sea salt. Add the heavy cream, whole milk, large egg, vanilla bean paste, and the cooled tangzhong to the dry ingredients. Knead on low speed with the dough hook for about 2 minutes until all the ingredients are just combined and it forms a rough, shaggy dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) light brown sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla bean paste, Tangzhong from above
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With the mixer running on low speed, add the softened unsalted butter one tablespoon at a time, allowing each portion to fully incorporate into the dough before adding more. Once all the butter is incorporated, continue kneading for another 8-10 minutes or until the dough looks smooth, shiny, and highly elastic. It should easily stretch without tearing.6 tablespoons (84 g) unsalted butter
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Remove the dough from the bowl and gently pull the sides into the bottom to create a smooth, taut round ball. Place it seam-side down back into the mixing bowl. Cover the bowl tightly with plastic wrap and set it aside to rest for 30 minutes. This crucial resting period allows the gluten to relax, making it much easier to roll it out evenly in the next step.
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While the dough rests, prepare the luxurious cinnamon sugar filling. In a medium bowl, combine the softened unsalted butter, light brown sugar, and ground cinnamon. Mix until all ingredients are thoroughly combined and the mixture is smooth and spreadable. Set aside.1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) light brown sugar, 1 tablespoon ground cinnamon
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Roll the rested dough onto a lightly floured surface into a 15×21-inch rectangle, with the longest side closest to you. Ensure the dough is of even thickness. Spread the prepared cinnamon sugar mixture evenly across the dough, leaving a clear 1/2-inch border at the top edge. Next, carefully spread the cooled blackberry raspberry jam on top of the cinnamon sugar layer.
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Starting from the long edge closest to you, tightly roll the dough into a log. Use a pizza cutter or a sharp knife to cut the dough log into twelve, 1 3/4-inch strips. Carefully transfer each individual roll to a parchment-lined 9×13 baking pan, arranging them with a little space between each to allow for expansion.
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Cover the pan loosely with plastic wrap and set it aside to rise in a warm, draft-free place for 1-2 hours or until the rolls have visibly doubled in size and appear puffy. Meanwhile, preheat your oven to 325 F/162 C, ensuring it’s ready when the rolls are.
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When the rolls are ready to bake, prepare the cinnamon crumb topping. In a small bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and melted unsalted butter until well combined and a crumbly texture forms. Gently press the prepared crumbs onto the tops of the risen cinnamon rolls, then place the pan in the preheated oven. Bake for 30-40 minutes, or until the rolls are golden brown and a thermometer inserted into the middle rolls reads 185°F.1/2 cup (65 g) all-purpose flour, 1 tablespoon (15 g) granulated sugar, 1 teaspoon ground cinnamon, 3 tablespoons (42 g) unsalted butter
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While the rolls are briefly cooling (about 10-15 minutes), prepare the irresistible berry frosting. In a medium bowl, whisk together the powdered sugar, melted butter, heavy cream, whole milk, vanilla bean paste (or extract), and the 2-3 tablespoons of reserved blackberry raspberry jam until the mixture is completely smooth and pourable. Generously pour this luscious frosting over the warm rolls, allowing it to melt beautifully into every crevice. Serve immediately and enjoy the warm, gooey goodness!2 cups (240 g) powdered sugar, 2 tablespoons (28 g) unsalted butter, 2 tablespoons heavy cream, 2 tablespoons whole milk, 1 teaspoon vanilla bean paste or extract, 2-3 tablespoons reserved blackberry raspberry jam
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Pro Tips & Notes for Perfect Rolls
Storage Solutions: Should you find yourself with any delicious leftovers (a rare occurrence, I warn you!), these rolls can be stored either at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For the best enjoyment, I highly recommend gently reheating them. A quick blast in the microwave for 15-30 seconds, or a warm-up in a preheated oven at 300°F (150°C) for 5-10 minutes, will bring back their wonderfully warm and gooey texture.
Make-Ahead Instructions (Overnight Option): These rolls are absolutely fantastic for preparing ahead of time, making them perfect for special mornings or brunch! After you’ve assembled and placed the shaped rolls into your baking pan (at the end of Step 7), simply cover the pan tightly with plastic wrap and refrigerate overnight (for up to 12-18 hours). The next morning, remove the pan from the fridge and let the rolls come to room temperature and double in size (this may take anywhere from 2 to 4 hours, depending on the warmth of your kitchen). Once fully proofed, proceed with applying the crumb topping and baking as per the recipe instructions. This clever trick allows you to wake up to fresh, warm, homemade rolls without the early morning rush!
Customizing Your Berries: While the blackberry and raspberry combination offers a truly perfect sweet-tart balance, feel free to experiment with other berry combinations! A mix of blueberries and strawberries, or even just one type of berry like sweet cherries or tart cranberries, would also be incredibly delicious. Remember to adjust sugar levels slightly based on the natural tartness or sweetness of your chosen fruit.
Achieving the Perfect Crumb: For the ideal crumb topping, ensure your melted butter is fully incorporated into the dry ingredients until coarse, distinct crumbs form. The mixture should resemble wet sand with some larger clumps. If it appears too wet and paste-like, add a touch more flour; if it’s too dry and powdery, a tiny bit more melted butter will help. The goal is a perfect sandy, clumpy texture that presses easily onto the rolls and bakes up beautifully crisp.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.