Traditional warm cinnamon rolls with wonderful fresh blackberries. This summer spectacular is topped with a delicious cream cheese glaze.
When I saw this recipe online I just knew I had to try it. We all love cinnamon rolls. Who doesn’t like waking up on to the smell of fresh cinnamon rolls baking? Mmm….if only it could be that way every Sunday.
Mom wakes up. Mom has time to read and pray. Mom has time to make fresh cinnamon rolls. Mom has time to cut up fresh fruit and cut fresh flowers. Mom has time to color coordinate everyone’s outfit for church. Mom has time to sit and read the morning paper. If only one had all the time in the world…
Recently we faced a tough decision. One of those in which you don’t know if you’re making the right choice. And before,during and after your mind is consumed with what if, will I regret and which is better.
But just looking at these beauties helped take my mind off of it a bit. Don’t you just hate hard decisions?
Here’s another hard descion. We only get one small harvest of blackberries from our two backyard bushes. There is so wonderful recipes out there that I don’t even know where to begin. But this year I began with this. And I’m certainly glad I did.
Hoping to bring you many more wonderful summer recipes in um….the last few days of summer. Excuse me while I go fill a bucket full of tears.
Til we meet and eat again,
- ½ cup milk
- 1¼ teaspoons active dry yeast
- ¼ cup plus 1 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 3 cups all-purpose flour, plus more if needed
- 1½ cups fresh blackberries
- 3 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon grated lemon zest
- 1 teaspoon cornstarch
- 1 cup confectioners’ sugar
- 3 tablespoons cream cheese, at room temperature
- 1 tablespoon milk
- Heat milk to 110°F. Place in bowl of an electric mixer fitted with paddle attachment. Add yeast and 1 teaspoon sugar and let stand 5 to 6 minutes until foamy. Add remaining sugar, butter and eggs and beat until blended, about 1 minute. Change to dough hook attachment and add 3 cups flour. Beat on low speed 5 minutes or until dough is soft and pulls away from sides of bowl, scraping down sides of bowl and adding more flour if necessary.
- Turn dough out onto lightly floured surface and knead 1 to 2 minutes or until smooth. Place in oiled bowl and cover. Let rise until doubled, about 1 hour.
- Meanwhile, in a small bowl, toss together blackberries, sugar, lemon zest and cinnamon. Let sit 5 minutes. Mash with potato masher.
- Line 9-inch cake pan with parchment paper or grease. Place dough onto lightly floured surface and roll to 14 by 8 inch rectangle. Spread blackberry mixture over dough within ½ inch of edges. Top with pecans. Roll up into log using long side of dough. Cut crosswise into 8 or 10 equal pieces and arrange in cake pan. Cover and let rise 1 hour or until about 1½ times larger.
- Preheat oven to 375°F. Bake 15-20 minutes. Tent with a piece of aluminum foil and bake for an additional 10 minutes or until lightly browned.
- Whisk together confectioners’ sugar, cream cheese and milk until smooth. Drizzle over warm buns. Let cool about 15 minutes before serving.
Adapted slightly from Driscoll’s