There’s something magical about the aroma of sweet rolls baking in the oven, and these Blackberry Raspberry Sweet Rolls take that experience to a whole new level. The combination of tangy blackberries and sweet raspberries creates a beautiful purple-red filling that swirls through pillowy soft dough, making these rolls as gorgeous as they are delicious.
Perfect for weekend brunches or special holiday mornings, these berry-filled treats strike the perfect balance between indulgent and fruity. The natural juices from the berries create a jammy consistency that keeps the rolls moist and gooey in all the right ways.
Why You’ll Love This
- These rolls use fresh berries for a naturally sweet filling without being overly sugary
- The dough is incredibly soft and pillowy, making each bite melt in your mouth
- Prep can be done the night before for an easy morning bake
- The vibrant purple-red filling creates a stunning presentation with minimal effort
- They’re versatile enough for breakfast, brunch, or dessert
Ingredients
- 1 cup frozen blackberries
- 1 cup frozen raspberries
- 2 tablespoons light brown sugar, packed
- 1 teaspoon vanilla paste or extract
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup bread flour
- 3/4 cup water
- 3 2/3 cups bread flour
- 1/3 cup light brown sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
- 2-3 tablespoons reserved blackberry raspberry jam
Instructions
- In a pot, combine the blackberries, raspberries, brown sugar, vanilla, and lemon juice. Cook over medium heat, stirring and mashing occasionally, until the berries release their juices and begin to bubble. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the berry mixture. Continue cooking for 2-3 minutes until the jam is very thick. Reserve 2-3 tablespoons for the frosting, then set both portions aside to cool.
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture forms a paste-like slurry. Transfer to a bowl and set aside until ready to use.
- In the bowl of a stand mixer, combine the bread flour, brown sugar, instant yeast, and salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and the prepared tangzhong. Using the dough hook, knead on low speed for about 2 minutes until a rough dough forms.
- With the mixer still running on low speed, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for 8-10 minutes until the dough becomes smooth and elastic.
- Remove the dough from the bowl and shape it into a smooth ball by pulling the sides into the bottom. Place it back into the mixing bowl seam-side down. Cover with plastic wrap and let it rest for 30 minutes.
- While the dough rests, make the cinnamon filling by mixing together the softened butter, brown sugar, and ground cinnamon until smooth and well combined.
- Roll the rested dough out on a lightly floured surface into a 15×21 inch rectangle, with the longest side facing you. Spread the cinnamon mixture evenly across the dough, leaving a 1/2-inch border at the top edge. Next, spread the cooled berry filling (except for the reserved portion) over the cinnamon layer.
- Using a pizza cutter or sharp knife, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you into a spiral, then carefully transfer them to a parchment-lined 9×13 inch baking pan.
- Cover the pan with plastic wrap and set aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- When the rolls are almost done rising, prepare the crumb topping by mixing together the flour, sugar, cinnamon, and melted butter until crumbly.
- Sprinkle the crumb topping over the risen rolls, then bake for 30-40 minutes, or until the internal temperature of the center rolls reaches 185°F.
- While the rolls are briefly cooling, prepare the icing. Whisk together the powdered sugar, melted butter, heavy cream, milk, vanilla, and the reserved berry jam until smooth.
- Pour the berry icing over the warm rolls and serve immediately for the best experience.
Tips & Variations
- If using frozen berries, thaw and drain excess liquid before making the filling
- Add ½ teaspoon of cinnamon to the berry filling for a warm spice note
- For extra richness, brush the rolls with 2 tablespoons of melted butter right after baking
- Make them ahead: prepare through step 10, then refrigerate overnight and bake in the morning
- Try adding 2 tablespoons of cream cheese to the glaze for a tangy twist
- Substitute blueberries or strawberries if blackberries aren’t available
Serving Suggestions
These sweet rolls are perfect alongside a hot cup of coffee or tea for a cozy breakfast. For a more substantial brunch, serve with a side of scrambled eggs and fresh fruit to balance the sweetness.
To elevate them for dessert, warm a roll slightly and top with a scoop of vanilla ice cream, letting it melt into all the berry-filled crevices for an extra indulgent treat.
Notes
- Rolls are best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days
- The rolls are done when they reach an internal temperature of 190°F or when they sound hollow when tapped
- If the tops are browning too quickly, loosely cover with aluminum foil halfway through baking
- The berry filling can be made up to 2 days in advance and stored in the refrigerator
FAQs
Can I use a bread machine to make the dough?
Yes! Add the ingredients in the order recommended by your bread machine manufacturer and use the dough cycle.
Why did my rolls turn out dry?
They may have been overbaked. Check for doneness at the minimum baking time, and make sure your oven temperature is accurate.
Can I freeze these rolls?
Yes, freeze them unfrosted after baking and cooling completely. Thaw at room temperature and warm slightly before adding fresh glaze.
What if my berries are very tart?
Add an extra tablespoon of brown sugar to the filling, or drizzle a bit of honey over the berries before rolling up the dough.
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