We have a terrific vegan restaurant in town that served Blackberry Cinnamon Rolls for dessert earlier this year, then promptly changed the menu and pulled this little treasure out of the rotation after I was hooked on them!
So I had to go looking for a suitable homemade version, this one isn’t vegan but it tastes so good, best on the second day, in my opinion. Blackberries have been my favorite fruit for the last couple of summers, and I love finding recipes using them. This one is from theseasidebaker.com, but I made a couple of changes.
Blackberry Cinnamon Rolls
1 cup buttermilk
1/4 c oil
3 1/2 c flour
1/4 c sugar
1/2 t salt
2 1/4 t instant yeast (1 packet)
1 1/2 c fresh blackberries, halved
1 t cornstarch
3 T butter, room temperature
3 T sugar
1 1/2 t cinnamon
1/3 c cream cheese, room temperature
1/4 c blackberry jam
2 T milk
2 c powdered sugar
Heat buttermilk till warm but not hot. Add oil once it is warm and stir to combine and set aside. In a small bowl, combine the blackberries with the cornstarch and set aside. In a separate bowl, combine flour, sugar and salt. Pour the buttermilk mixture into a large bowl and add the yeast, stir till mixed then allow to sit for 5 minutes. Add the flour mixture and egg and knead manually until combined, and no longer sticky.
On a lightly floured surface, roll dough into a large rectangle approximately 1/2 inch thick. Spread the softened butter evenly over the surface of the dough. Sprinkle the sugar, then the cinnamon over the butter. Sprinkle the blackberries over the cinnamon sugar mixture.
Beginning with the horizontal side closest to you, tightly roll the dough to the opposite side, pinching the seams together at the ends. Cut the rolls into 16-18 even pieces and place them in a greased 9×13 pan (I used two pie plates). Allow to rise for about 30 minutes in a warm place. Bake at 400 degrees for 12-15 minutes. Allow to cool for at least five minutes before glazing. To make the glaze, whisk the cream cheese, jam, milk and powdered sugar until smooth. Makes 16-18 rolls.