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Soft & Gooey Blackberry Raspberry Sweet Rolls

Soft & Gooey Blackberry Raspberry Sweet Rolls
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Indulge in the delightful Soft & Gooey Blackberry Raspberry Sweet Rolls, a perfect treat for breakfast, brunch, or any sweet occasion. These rolls blend the tartness of blackberries and raspberries with a soft and fluffy dough, creating an irresistible flavor profile. Each roll is generously filled with a luscious berry mixture and topped with a creamy frosting that elevates this already scrumptious pastry. They’re surprisingly easy to make—perfect for bakers of any skill level—and are sure to become a favorite at your table!

Ingredients

Scale
  • 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
  • 1/4 cup bread flour
  • 3/4 cup water
  • 3 2/3 cups bread flour
  • 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
  • 6 tablespoons unsalted butter (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup light brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter (melted)
  • 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

  1. Prepare the berry filling by cooking blackberries and raspberries with brown sugar, vanilla, and lemon juice until bubbling. Thicken with cornstarch mixed with water.
  2. Make tangzhong by whisking water and flour in a saucepan until thickened.
  3. In a stand mixer, combine bread flour, brown sugar, yeast, and salt. Add tangzhong, cream, milk, egg, and vanilla; knead until smooth.
  4. Gradually add softened butter while kneading until well incorporated.
  5. Let the dough rise for about 30 minutes until doubled in size.
  6. Roll out the dough, spread the cinnamon mixture and berry filling on top, then cut into strips and roll into individual rolls.
  7. Allow to rise again before baking at 325°F for 30-40 minutes.
  8. Whisk together frosting ingredients and drizzle over warm rolls.

Nutrition

Find it online: https://easykitchenlove.com/soft-gooey-blackberry-raspberry-sweet-rolls/