If you’re looking for a show-stopper of a brunch treat, let these Blackberry Cinnamon Rolls sweep you off your feet. Imagine plush, buttery swirls of dough, cradling a jewel-toned, jammy blackberry filling and finished with a lusciously tangy cream cheese frosting kissed with even more blackberry flavor. Every bite is bright, fruity, and perfectly spiced, turning an ordinary morning into an occasion to celebrate. These are not just cinnamon rolls—they’re the kind of bake that guarantees smiles around the table and have everyone reaching for seconds.

Blackberry Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

The magic of Blackberry Cinnamon Rolls comes from a perfect lineup of simple but standout ingredients. Each one plays a crucial role—offering rich texture, deep flavors, or vibrant color—so don’t skip or swap unless you must! Here’s what you’ll need, with tips to help you make every swirl spectacular:

Whole Milk (240g/1 cup): The foundation for plush, tender dough—warms up the yeast and creates richness.
Instant or Active Dry Yeast (2 1/2 tsp): The leavening power behind the rolls’ fluffy rise; use what you have on hand.
Granulated Sugar (50g/1/4 cup for dough & 50g/1/4 cup for filling): Adds sweetness to both dough and berry filling, making each bite perfectly balanced.
All-Purpose Flour (530g/4 1/4 cups plus more for dusting): Gives the dough its structure and softness.
Large Eggs (2): Bind the dough together and enrich each roll with moisture.
Salt (1 tsp for dough & pinch for filling and frosting): Enhances flavor and balances the sweetness throughout the recipe.
Unsalted Butter (85g/6 tbsp for dough & 30g/2 tbsp for frosting): Softened butter brings that signature richness and softness to both dough and frosting.
Blackberries (300g/10.5 oz): Fresh or frozen, these deliver the star flavor and pop of color in every roll.
Cornstarch (1 1/2 tbsp): Thickens the blackberry filling, turning it gently jammy so it stays put when rolled.
Lemon Juice (1 tbsp): Brightens the blackberry flavor and balances out the sweetness.
Cream Cheese (113g/4 oz): Makes the frosting tangy, creamy, and utterly addictive.
Powdered Sugar (180g/1 1/2 cups): Sweetens and thickens the frosting for that classic finish.
Vanilla Extract or Paste (1/2 tsp): Adds warm, comforting undertones to the frosting.

How to Make Blackberry Cinnamon Rolls

Step 1: Activate and Bloom the Yeast

Warm your milk just until it’s cozy—think baby bathwater temperature—then pour it into your stand mixer’s bowl. Sprinkle over the yeast and sugar. If you’re using active dry yeast, give it a few minutes until it’s beautifully foamy. No need to wait if you’re working with instant yeast—dive right into the next step!

Step 2: Mix in Flour, Salt, and Eggs

Add the flour, salt, and eggs directly into the bowl. Fit your stand mixer with a dough hook attachment, then let it hum on low speed until everything comes together into a shaggy, thick dough. This step builds the base for those legendary Blackberry Cinnamon Rolls layers.

Step 3: Add the Butter and Knead

With the mixer on medium, work in the softened butter a few cubes at a time. Don’t rush—each addition makes the dough silkier. After about 10 minutes, the dough should be soft, elastic, and pulled away from the sides of the bowl. If kneading by hand, mix until shaggy, then work in the butter on a floured surface for the same result—smooth, strong, and ready to rise!

Step 4: First Rise

Once your dough is kneaded to perfection, shape it into a ball and pop it into a lightly greased large bowl. Cover with compostable plastic wrap or beeswax wrap, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours depending on your kitchen temp). Tip: Create a makeshift proofer by placing the bowl in a turned-off oven with a mug of boiled water.

Step 5: Make the Blackberry Filling

While the dough rises, start the heart of your Blackberry Cinnamon Rolls—the filling! In a saucepan over low heat, combine blackberries, cornstarch, sugar, lemon juice, and a pinch of salt. Stir and mash as they warm, then increase the heat to medium and bring the mixture to a bubble. Let it boil for a full minute (this helps it set), then scrape into a bowl to cool completely.

Step 6: Shape the Rolls

Grease or line a 9×13-inch baking dish with parchment. Punch down your risen dough, then turn it out onto a lightly floured surface and let it sit if too stiff (especially if chilled overnight—10 minutes does the trick). Roll the dough into a large rectangle (about 12×16 inches), then spread the cooled blackberry filling evenly, reserving 3 tablespoons for the frosting. Leave a one-inch border for neat, sealed rolls.

Step 7: Roll, Slice, and Second Rise

Starting from the long edge, carefully roll the dough into a tight log. Use unflavored dental floss or a serrated knife to slice it into 12 glorious swirls. Nestle them in your prepared pan, cover, and let them rise in a warm place until doubled once again. This is when those Blackberry Cinnamon Rolls get their signature puff and swirl.

Step 8: Bake

Heat your oven to 350°F (180°C). Bake your rolls for 25-28 minutes, until golden brown and irresistible. If they seem to brown too quickly, tent the top loosely with foil to prevent overbaking while the centers cook through.

Step 9: Make the Blackberry Cream Cheese Frosting

While the rolls bake, whip up the frosting. Beat softened cream cheese and butter together until light and creamy, then add the powdered sugar, reserved blackberry filling, vanilla, and a pinch of salt. Start slow to avoid sugar clouds, then turn up the speed until the frosting is fully blended, satiny, and gorgeously purple-flecked.

Step 10: Frost and Enjoy!

Spread dollops of the luscious frosting over the warm rolls as soon as they come out of the oven. The frosting will melt slightly into the spirals, creating an unforgettable crown for your Blackberry Cinnamon Rolls.

How to Serve Blackberry Cinnamon Rolls

Garnishes

Make them extra eye-catching by topping each roll with a few fresh blackberries, a dusting of powdered sugar, or a sprinkle of lemon zest. The bright garnish not only makes these rolls bakery-beautiful but also gives everyone a preview of the juicy goodness inside.

Side Dishes

Pair your Blackberry Cinnamon Rolls with a big pitcher of creamy lattes, an aromatic pot of Earl Grey tea, or a bowl of plain Greek yogurt for a touch of tang beside all that sweetness. Some crisp bacon or softly scrambled eggs round out a brunch spread while letting these rolls shine as the star of the show.

Creative Ways to Present

Try serving the rolls slightly separated on a charming board with small bowls of extra blackberry compote and whipped cream cheese for dipping. Or, drizzle a bit of extra glaze over the top and stack them into a beautiful “pull-apart” tower for guests to grab and enjoy!

Make Ahead and Storage

Storing Leftovers

Leftover Blackberry Cinnamon Rolls (if you’re lucky enough to have any!) keep best in an airtight container at room temperature for up to three days. The dough stays soft, and the filling keeps everything delightfully moist—just what you want in a sweet roll.

Freezing

To freeze, let your baked—and ideally unfrosted—rolls cool completely. Wrap them tightly in foil, then stash in a freezer bag. When you’re ready, thaw at room temperature, warm, then frost as usual—you’ll have fresh-tasting Blackberry Cinnamon Rolls on demand!

Reheating

Pop individual rolls in the microwave for 10-15 seconds to gently warm them and restore their pillowy softness. If reheating a whole pan, cover with foil and warm in a 300°F oven for about 10 minutes.

FAQs

Can I use frozen blackberries to make Blackberry Cinnamon Rolls?

Absolutely! Toss frozen blackberries straight into the saucepan—no need to thaw first. You may need a couple extra minutes of cooking, but the results will be just as delicious and vividly colored.

Can I prepare the dough the night before?

Yes! After mixed and kneaded, let the dough rise overnight in the fridge (tightly covered). In the morning, let it come closer to room temperature before rolling and filling. This is a lifesaver for fresh, warm Blackberry Cinnamon Rolls for breakfast gatherings.

What’s the best way to cut the rolled dough without squishing it?

Unflavored dental floss is my go-to! Slide it under the log, cross the ends over the top, and pull tight to make clean, even slices. A sharp, serrated knife also works if you’re in a pinch.

My rolls turned out dense—what went wrong?

If your Blackberry Cinnamon Rolls aren’t as fluffy as you’d like, it’s most often due to under-kneading the dough or not giving it enough time to rise. Make sure you knead until the dough is smooth and elastic, and let it double in size both before and after shaping.

Can I double the recipe for a crowd?

Definitely! You can easily double the ingredients and divide the shaped rolls between two baking pans. Just keep an eye on your oven, as you might need to rotate the pans halfway through for even baking.

Final Thoughts

I hope you feel inspired to bring a batch of these Blackberry Cinnamon Rolls to life in your own kitchen! They’re everything you want in a sweet roll—lush, decadent, and bursting with berry flavor. Gather your ingredients, roll up your sleeves, and treat yourself (and your loved ones) to something truly special. You’ll be dreaming about these tender, bakery-style spirals for days to come!

Blackberry Cinnamon Rolls Recipe

★★★★★

4.8 from 18 reviews

Author: Mariam
Total Time: About 2 hours
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

Delight your taste buds with these irresistible Blackberry Cinnamon Rolls. Soft, fluffy dough swirled with a sweet blackberry filling and topped with a luscious cream cheese frosting.

Instructions

Dough Preparation: Warm milk, dissolve yeast and sugar, mix in flour, salt, and eggs. Add butter, knead until elastic.
Rising: Let dough rise until doubled in size, about 1-1 1/2 hours.
Blackberry Filling: Cook blackberries, sugar, cornstarch, lemon juice, and salt until thick, then cool.
Rolling: Roll out dough, spread blackberry mixture, roll into a log, cut into pieces.
Baking: Let rolls rise, then bake at 350°F for 25-28 minutes until golden brown.
Frosting: Combine cream cheese, butter, sugar, blackberry compote, vanilla, and salt. Frost warm buns.

Notes

For overnight preparation, refrigerate the dough for up to 16 hours.
Leftover buns can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 30 minutes
Cook Time: 25-28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: Approximately 320
Sugar: 21g
Sodium: 240mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg

Keywords: Blackberry Cinnamon Rolls, Sweet Rolls, Breakfast Pastries