How could cinnamon rolls possibly get any better? By adding Oregon blackberries of course! Fresh, frozen, or canned blackberries, marionberries or boysenberries will brighten this classic breakfast treat. If it’s not berry season, don’t worry! Grab some frozen or canned berries and get baking!
Blackberry Swirl Cinnamon Rolls
2 ½ C all-purpose flour
⅓ C plus 3 tablespoons sugar, divided
1 t sea salt
1 package instant yeast
6 T cold unsalted butter, cut into cubes
½ C milk
1 t pure vanilla extract
1 T cinnamon
2 C fresh, frozen (thawed), or canned blackberries, halved if fresh
1 C powdered sugar
2 T fresh lemon juice
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.
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.
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.
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.