Description
Heavenly homemade sweet rolls named Blackberry Raspberry Sweet Rolls promise a delightful symphony of fruity flavors and buttery pastry. Warm, freshly baked rolls with luscious berry filling will transport you to a blissful morning of pure comfort and indulgence.
Ingredients
Scale
Blackberry Raspberry Sweet Rolls Ingredients
Berries and Jam:
- 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
Dough Ingredients:
- 3 2/3 cups bread flour
- 1/4 cup bread flour (for tangzhong)
- 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
- 3/4 cup water (for tangzhong)
Filling and Topping:
- 1/2 cup unsalted butter, room temperature (for filling)
- 1/2 cup light brown sugar, packed (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 1/2 cup all-purpose flour (for crumb topping)
- 1 tablespoon granulated sugar (for crumb topping)
- 1 teaspoon ground cinnamon (for crumb topping)
- 3 tablespoons unsalted butter, melted (for crumb topping)
- 2 cups powdered sugar (for icing)
- 2 tablesp
Instructions
- Craft a vibrant berry jam by simmering blackberries, raspberries, brown sugar, vanilla, and lemon juice over medium heat. Mash the fruits while cooking until they release juices and bubble intensely.
- Create a cornstarch slurry by mixing cornstarch and water, then incorporate into the berry mixture. Cook for 2-3 minutes until the jam thickens dramatically. Set aside a small portion for frosting and allow to cool completely.
- Prepare tangzhong by whisking water and bread flour in a saucepan over medium heat. Continuously stir for 4-5 minutes until the mixture transforms into a smooth, paste-like consistency. Transfer to a separate bowl.
- Combine bread flour, brown sugar, instant yeast, and salt in a stand mixer bowl. Add heavy cream, whole milk, egg, vanilla bean paste, and prepared tangzhong. Use dough hook to knead on low speed until a rough dough forms.
- Gradually incorporate softened butter, one tablespoon at a time, allowing each addition to fully blend. Continue kneading for 8-10 minutes until the dough becomes silky and elastic.
- Shape the dough into a smooth ball by pulling sides underneath. Place in mixing bowl seam-side down, cover with plastic wrap, and let rest for 30 minutes.
- Blend softened butter, brown sugar, and ground cinnamon into a uniform filling mixture.
- Roll the rested dough into a 15×21 inch rectangle. Spread cinnamon mixture evenly, leaving a 1/2-inch border. Layer the cooled berry filling over the cinnamon base.
- Slice the dough into twelve 1 3/4-inch strips. Roll each strip into a spiral and carefully transfer to a parchment-lined 9×13 inch baking pan.
- Cover the pan and allow rolls to rise for 1-2 hours until they double in size. Preheat oven to 325F (162C).
- Mix flour, sugar, cinnamon, and melted butter to create a crumbly topping. Sprinkle over risen rolls.
- Bake for 30-40 minutes, ensuring the center rolls reach an internal temperature of 185F.
- Whisk powdered sugar, melted butter, heavy cream, milk, vanilla, and reserved berry jam into a smooth icing.
- Drizzle the berry icing over warm rolls and serve immediately for maximum flavor and texture.
Notes
- Control berry jam’s consistency by cooking longer for thicker texture or shorter for a more liquid spread, matching personal preference.
- This Asian bread-making technique ensures incredibly soft, pillowy rolls with superior moisture retention and longer-lasting freshness.
- Add softened butter gradually to develop a silky, stretchy dough that creates luxurious, tender sweet rolls with perfect texture.
- Use room temperature ingredients to guarantee smooth dough development and consistent rising, preventing potential baking mishaps.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg