Blackberry Swirl Cinnamon Rolls

How could cinnamon rolls possibly get better? Just like this…

blackberry swirl cinnamon rolls


2 ½ cups all-purpose flour
⅓ cup plus 3 tablespoons sugar, divided
1 teaspoon sea salt
1 package instant yeast
6 tablespoons cold unsalted butter, cut into cubes
½ cup milk
2 eggs
1 teaspoon pure vanilla extract
1 tablespoon cinnamon
2 cups fresh or thawed frozen blackberries, halved if fresh
1 cup powdered sugar
2 tablespoons fresh lemon juice


Step 1
In a medium bowl, whisk flour, ⅓ cup sugar, and salt. Whisk in yeast. Using your fingers, work butter into flour until crumbly. Stir in milk, eggs, and vanilla until dough comes together. Remove to a lightly floured work surface and knead until dough is very smooth, about 5-7 minutes.

Step 2

Transfer dough to a lightly oiled bowl, cover, and let rise until doubled, about 1 ½ hours. Turn out onto a lightly floured work surface and roll out into a 16×12” rectangle. In a small bowl, mix together 3 tablespoons sugar and cinnamon, and sprinkle evenly over dough. Sprinkle blackberries over dough.

Step 3

With the long edge facing you, roll dough up tightly. Cut crosswise into 12 rounds. Place rolls in 9×13” buttered pan, cover with plastic wrap, and let rise 1 hour.

Step 4
Preheat oven to 350℉. Remove plastic wrap from cinnamon rolls, and bake until browned, about 40 minutes. Let cool in the pan about 5 minutes.
In a small bowl, whisk to combine powdered sugar and lemon juice until smooth, and drizzle over the warm cinnamon rolls. Serve warm.