Blackberry Raspberry Sweet Rolls (Print Version)

# 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:

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.
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.
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.
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.
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.
06 - As the dough rises, whip together butter, cinnamon, and brown sugar into a smooth mixture to use for filling later.
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).
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.
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).
10 - Right before the rolls finish rising, mix flour, sugar, cinnamon, and melted butter in a bowl until crumbly to make your topping.
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.
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.
13 - Pour the icing all over the still-warm rolls to finish. For best enjoyment, serve them right away.

# Notes:

01 - 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.
02 - You can store leftover rolls at room temp or in the fridge for up to 5 days.
03 - 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.

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