Go Back

blackberry cinnamon roll tucks

blackberry cinnamon rolls
[category] Appetizer, Breakfast, Dessert
[published] October 1, 2021
[PREP] 30 minutes
[COOK] 15 minutes
Print recipe Pin Recipe

Ingredients

dough

  • 1/2 cup milk
  • 3 tbsp butter
  • 2 tbsp brown sugar
  • 2 1/4 tsp instant yeast
  • 1 egg
  • 1 tsp salt
  • 1 3/4 - 2 cups flour

filling

  • 1 cup fresh blackberries or frozen
  • 1/2 cup brown sugar
  • 4 tbsp butter softened
  • 2 tsp cinnamon

icing

  • 1 cup powdered sugar
  • 1-2 tbsp milk

Instructions

  1. Add milk and butter to a small bowl. Microwave just until butter melts. The milk should be warm, but not hot. If it is hot, let it cool for a minute. Add the milk and butter mixture to the bowl of a stand mixer.
  2. Add brown sugar, yeast, egg, and salt. Mix until just combined.
  3. Add 1 3/4 cups of flour and mix with a dough hook for 1 minute. If the dough is still sticky, add a tablespoon of flour at a time until it is no longer sticky. Let the dough mix for 5 minutes.
  4. Transfer the dough to a greased bowl. Cover and let it rise in a warm area for 60-90 minutes, until it has doubled in size.
  5. Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 12"x15". Spread the softened butter all over the dough, leaving a 1/2" border. Sprinkle on the brown sugar and cinnamon and use your fingers to evenly spread it across the dough.
  6. Use a fork to mash the blackberries. Transfer the blackberries to the dough, trying to leave most of the juice behind (I like to use a fork or slotted spoon for this). Spread the blackberries evenly across the dough.
  7. Fold the dough into thirds, folding the short ends in. Using a sharp knife or pizza cutter, cut the dough into 8 strips, about 1.5" wide.
  8. Take each strip and use the knife or pizza cutter to cut the dough into three strips MAKING SURE to leave a 1/2" at the top that is NOT cut. Take the three strips and braid the dough, pinching it at the bottom.
  9. Roll each strip into itself (like you're rolling a crescent roll), with the non-cut part in the center. Transfer the rolls to a greased muffin tin.
  10. Preheat the oven to 375. Let the rolls rise for 30 minutes. Transfer to the oven and bake for 12-15 minutes, until rolls are golden brown.
  11. Transfer the rolls to a cooling rack and making the icing. Combine powdered sugar and milk and whisk to combine. Start with 1 tbsp of milk and add more if the icing isn't runny enough. Drizzle the icing over each roll and enjoy while they're hot!