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Incredible Blackberry Raspberry Sweet Rolls

Featured in Treats That Make Everything Better.

Start with the tangzhong paste and make a soft dough. Spread cinnamon and berry jam on the rolled dough, slice, roll up, let it rise, cover with crumb topping, bake, and finish with a sweet berry glaze.
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Clare Recipes
Updated on Thu, 13 Mar 2025 12:38:31 GMT
Blackberry Raspberry Sweet Rolls Pin it
Blackberry Raspberry Sweet Rolls | recipesclare.com

These blackberry raspberry rolls came to life one weekend when exploring beyond traditional cinnamon rolls. The combination of fresh berries with warm cinnamon-sugar creates an irresistible breakfast treat. The tangzhong method gives them an incredibly soft, pillowy texture that stays fresh for days, elevating them to true bakery quality.

After serving these at a recent family gathering, even those who typically avoid sweet breakfast items couldn't resist asking for the recipe. The unique berry filling and cloud-like texture make these rolls stand out from standard breakfast pastries.

Essential Ingredients

  • Frozen mixed berries: Provide consistent flavor and moisture year-round
  • Bread flour: Higher protein content creates ideal texture
  • Tangzhong starter: Key to achieving exceptional softness
  • Heavy cream: Adds necessary richness and tenderness
  • Vanilla bean paste: Offers superior flavor and visual appeal
Soft & Gooey Blackberry Raspberry Sweet Rolls Recipe Pin it
Soft & Gooey Blackberry Raspberry Sweet Rolls Recipe | recipesclare.com

Preparation Method

Berry Filling
Combine frozen berries with brown sugar, cooking until broken down. Mash gently while cooking. Add cornstarch slurry and continue cooking until very thick. The filling should hold its shape when stirred.
Tangzhong Base
Cook flour and water into a thick paste, whisking constantly to prevent lumps. The mixture should reach a pudding-like consistency. This step ensures exceptional texture and longevity.
Dough Development
Mix dry ingredients before incorporating wet components and tangzhong. Knead thoroughly before adding butter gradually. Continue kneading until dough becomes smooth and elastic, passing the windowpane test.
First Rise
Shape dough into a smooth ball, creating surface tension. Allow 30 minutes rest time for gluten relaxation. This step ensures easier rolling later.
Shaping Process
Roll dough on lightly floured surface. Layer cinnamon filling, then berry mixture. Cut into strips before rolling individually for perfect shape control. Arrange in pan with sides touching.
Final Rise and Baking
Allow rolls to double in size during second rise. Verify doneness with internal temperature of 185°F. Add crumb topping for textural contrast.

The aroma of these rolls baking has been known to draw neighbors in for an impromptu coffee break. Their quality makes them suitable for special occasions and celebrations.

Serving Suggestions

These rolls pair perfectly with strong coffee or cold milk. For brunch service, complement with savory egg dishes and fresh fruit. They can also transform into dessert when served warm with vanilla ice cream.

Recipe Variations

Consider using strawberries with lemon zest for summer flavors, or incorporate cream cheese for a decadent twist. Fall versions work well with apples and extra warming spices. Holiday variations featuring orange zest complement the berry filling beautifully.

Advance Preparation

Prepare rolls through final pan placement, then refrigerate overnight. Allow 1-2 hours for room temperature proofing before baking. Unfrosted rolls freeze well for up to one month - thaw overnight before reheating and frosting.

Soft & Gooey Blackberry Raspberry Sweet Rolls Homemade Pin it
Soft & Gooey Blackberry Raspberry Sweet Rolls Homemade | recipesclare.com

These berry-filled rolls have earned their place as a beloved breakfast tradition. The contrast between tangy filling and soft dough creates an exceptional morning treat. Their vibrant appearance and irresistible texture make any breakfast feel special.

Frequently Asked Questions

→ What’s the purpose of tangzhong in this recipe?
Tangzhong is a method from Japanese baking where you cook flour with liquid to make a paste. It gives the rolls an extra-soft, moist texture and helps them stay fresh longer.
→ Can I swap frozen berries with fresh ones?
Of course! Fresh berries work great too, but you might need to cook them a little longer to release all the juices.
→ Is it possible to prep these rolls beforehand?
Definitely! Once the rolls are shaped, place them in the pan, cover with plastic wrap, and leave them in the fridge overnight. In the morning, let them rise at room temperature until they’re puffy before baking.
→ How can I tell if the rolls are done baking?
The best way is to use a thermometer; aim for an interior temperature of 185°F in the middle rolls. If you don’t have one, look for golden brown edges and the dough set in the center.
→ Can I freeze the sweet rolls?
Yes, they’re freezer-friendly! Just skip adding the icing and freeze after baking and cooling. Thaw them in the fridge overnight, warm in the oven, and drizzle fresh icing on top before serving.

Blackberry Raspberry Sweet Rolls

Soft, fluffy rolls swirled with cinnamon and homemade blackberry-raspberry jam, topped with a crumbly crisp and drizzled with a bright berry glaze. A brunch favorite everyone will love!

Prep Time
180 Minutes
Cook Time
40 Minutes
Total Time
220 Minutes

Category: Sweet Stuff

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (12 rolls)

Dietary: Vegetarian

Ingredients

→ For the Blackberry Raspberry Jam

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

→ For the Tangzhong (Starter)

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

→ For the Cinnamon Roll Dough

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

→ For the Cinnamon Sugar Filling

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

→ For the Cinnamon Crumb Topping

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

→ For the Berry Icing

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

Instructions

Step 01

Mix together raspberries, blackberries, brown sugar, vanilla, and lemon juice in a small saucepan. Cook it over medium heat, stirring and mashing every so often, until the berries start bubbling and release their juices. In another bowl, stir cornstarch and water to make a slurry, then add it to the pot. Let it cook for another 2-3 minutes until it thickens up noticeably. Save 2-3 tablespoons of this for the frosting later on, and let both cool down.

Step 02

Whisk the bread flour together with water in a small pot over medium heat. Keep stirring constantly for 4-5 minutes until it forms a thick paste. Transfer this mixture into a separate bowl and let it rest until you're ready to use it.

Step 03

In a stand mixer bowl, toss in bread flour, brown sugar, yeast, and salt. Add in the Tangzhong, milk, cream, egg, and vanilla bean paste. Switch the mixer to low and knead everything for around 2 minutes until it starts looking like a rough dough.

Step 04

While the mixer is still running on low, drop in the softened butter a tablespoon at a time. Wait for each portion to fully mix in before adding the next. Let the mixer run another 8-10 minutes until the dough turns elastic and smooth.

Step 05

Shape the dough into a smooth ball by tucking the edges underneath. Place it back into the mixer bowl seam-side down. Cover this with plastic wrap and let it rest for half an hour.

Step 06

As the dough rises, whip together butter, cinnamon, and brown sugar into a smooth mixture to use for filling later.

Step 07

Roll out the rested dough into a rectangular shape about 15x21 inches, keeping the longer side closest to you. Slather the cinnamon sugar mixture evenly across the surface, leaving half an inch at the top uncovered. Spread the cooled berry filling on top (not the frosting portion).

Step 08

Slice the dough into twelve pieces, each about 1 3/4 inches wide, using a sharp knife or pizza cutter. Carefully roll each piece into a spiral shape and transfer them into a parchment-lined 9x13 inch baking pan.

Step 09

Wrap the pan loosely with plastic film and let the rolls rise for about 1 to 2 hours until they puff up. In the meantime, preheat the oven to 325°F (162°C).

Step 10

Right before the rolls finish rising, mix flour, sugar, cinnamon, and melted butter in a bowl until crumbly to make your topping.

Step 11

Scatter the crumb topping across the risen rolls. Bake them for 30-40 minutes until the internal temperature of the center rolls hits 185°F. Remove from the oven.

Step 12

While the rolls cool just slightly, stir together powdered sugar, butter, cream, vanilla, milk, and the reserved berry jam until smooth and ready to drizzle.

Step 13

Pour the icing all over the still-warm rolls to finish. For best enjoyment, serve them right away.

Notes

  1. Use the spoon-and-level approach when measuring flour: fluff the flour, spoon it into the cup, and level it off. For even better accuracy, use a kitchen scale.
  2. You can store leftover rolls at room temp or in the fridge for up to 5 days.
  3. Want to make them in advance? Assemble the rolls, wrap them, and refrigerate overnight—just let them return to room temp and rise before baking.

Tools You'll Need

  • A stand mixer equipped with a dough hook
  • A parchment-lined 9x13 inch baking dish
  • A rolling pin
  • A sharp knife or pizza cutter

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe contains dairy like butter, milk, and cream.
  • Includes eggs.
  • Uses gluten-heavy flours.