Blackberry Raspberry Sweet Rolls (Print Version)

Soft and tangy rolls folded with homemade berry jam and spiced cinnamon, then topped with a crunchy crumb mix and fruity icing. Perfect for brunch or mornings!

# Ingredients:

→ For the Blackberry Raspberry Jam

01 - 1 teaspoon lemon juice
02 - 1 tablespoon cornstarch
03 - 1 tablespoon water
04 - 1 cup frozen raspberries
05 - 1 cup frozen blackberries
06 - 1 teaspoon vanilla paste or extract
07 - 2 tablespoons packed light brown sugar

→ For the Tangzhong (Starter)

08 - 3/4 cup water
09 - 1/4 cup bread flour

→ For the Cinnamon Roll Dough

10 - 3 2/3 cups bread flour
11 - 1/3 cup whole milk, at room temp
12 - 1 teaspoon fine sea salt
13 - 1/3 cup heavy cream, at room temp
14 - 1 large egg, at room temp
15 - 1/3 cup packed light brown sugar
16 - 6 tablespoons unsalted butter, soft
17 - 1 teaspoon vanilla bean paste
18 - 2 teaspoons instant yeast

→ For the Cinnamon Sugar Filling

19 - 1/2 cup soft unsalted butter
20 - 1/2 cup packed light brown sugar
21 - 1 tablespoon ground cinnamon

→ For the Cinnamon Crumb Topping

22 - 3 tablespoons melted unsalted butter
23 - 1 teaspoon ground cinnamon
24 - 1 tablespoon granulated sugar
25 - 1/2 cup all-purpose flour

→ For the Berry Icing

26 - 2 cups powdered sugar
27 - 2-3 tablespoons saved blackberry raspberry jam
28 - 1 teaspoon vanilla bean paste or extract
29 - 2 tablespoons melted unsalted butter
30 - 2 tablespoons heavy cream
31 - 2 tablespoons whole milk

# Steps:

01 - Throw the berries, lemon juice, brown sugar, and vanilla into a pot on medium heat. Stir while pressing the berries till they burst and bubble. In a small bowl, mix the cornstarch with water to create a paste, then stir it into the bubbling pot. Cook for two or three more minutes until the mixture thickens a lot. Save a few tablespoons for the frosting, and let both cool down.
02 - Whisk the bread flour and water together in a small pan on medium heat. Stir nonstop for about 4-5 minutes until you’ve got a thick, paste-like consistency. Pour it into a bowl and set it aside.
03 - Toss together the flour, yeast, sugar, and salt in the stand mixer bowl. Add the egg, heavy cream, milk, and your tangzhong mixture. Using the dough hook attachment, mix on low for a couple of minutes until it forms a rough dough.
04 - With the mixer running slow, drop in the soft butter a small piece at a time, letting each piece blend in before adding more. Knead for 8-10 minutes until you’ve got a stretchy, smooth dough.
05 - Take the dough out, shaping it into a ball by tucking the sides underneath. Lay it back in the same bowl, smooth side facing up. Cover the top loosely with plastic wrap and rest it for half an hour.
06 - In the meantime, mix the ground cinnamon, sugar, and soft butter in a bowl until totally combined.
07 - Stretch or roll the dough on a floured table into a big 15x21 inch rectangle with the long edge facing you. Spread the cinnamon mix over it first, leaving a little border at the top, then layer on the cooled berry jam.
08 - Cut the rectangle into 12 sections (each around 1 3/4 inches wide) using a sharp blade. Roll each piece up tightly from the bottom, then set them into a parchment-lined 9x13 pan.
09 - Wrap the pan lightly with plastic wrap and let the rolls rise for 1-2 hours until they’re puffy. Start preheating the oven to 325°F (162°C) while you wait.
10 - As the rolls near the end of their rise, mix the butter, sugar, flour, and cinnamon until it becomes a crumbly mix.
11 - Sprinkle the crumb mix evenly over the risen rolls. Bake them for 30-40 minutes, or until the insides of the middle rolls hit 185°F.
12 - While those rolls are cooling a bit, whisk together the powdered sugar, butter, cream, milk, vanilla, and that reserved berry jam into a smooth drizzle.
13 - Pour the prepared icing over the warm rolls. Dig in while they’re nice and fresh!

# Helpful Notes:

01 - Use the scoop-and-level method to measure flour for accuracy or a food scale for precision.
02 - Roll leftovers in foil or plastic, storing at room temp or in the fridge for up to 5 days.
03 - You can assemble these ahead and refrigerate overnight. Let them warm up and rise before baking.

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