Blackberry Sweet Rolls
Blackberry Sweet Rolls are spectacular. These scrumptious sweet rolls are so easy since they're mixed and kneaded in the breadmaker! The dough is spread with fresh blackberries and the rolls are iced with a luscious buttercream icing hot out of the oven. The combination of flavors and a soft, airy, fluffy dough is amazing. These are perfect for a weekend, company or holiday breakfast, especially Thanksgiving or Christmas.
Equipment
- 1 9x13" glass baking dish
- 1 7x11" or 8x8" glass baking dish
- 1 breadmaker
- 1 Rolling Pin
- 1 spatula
- 1 sharp knife to cut roll dough
- measuring cups
- measuring spoons
- 1 electric mixer
- 1 large mixing bowl
- 1 rubber spatula to (gob) spread icing over hot rolls
Ingredients
DOUGH:
- 1/4 cup salted butter (1/2 stick)
- 1 1/2 cups half-and-half warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. active dry yeast or bread machine yeast
BLACKBERRY FILLING:
- 1/4 cup salted butter softened (1/2 stick)
- 1 cup light brown sugar packed
- 12 oz. fresh blackberries washed and patted dry with paper towels
BUTTERCREAM ICING:
- 6 tbsp. salted butter softened
- 1 tsp. real vanilla extract no substitutions
- dash sea salt
- 5 tbsp. half-and-half or heavy cream
- 3 cups powdered sugar or as desired
Instructions
DOUGH:
- Layer ingredients in bread canister in order given.
- Slice butter and place in bread canister. (or if the butter is softened, put it whole in the canister).
- Warm milk in the microwave one to two minutes until milk is warmed.
- Pour into bread canister.
- Then add bread flour, granulated sugar, salt and yeast.
- Place on dough setting of bread maker.
- This will take approximately 1 ½ to 1 ¾ hours.
- Remove dough from bread canister and roll out into a very large rectangle (do not use flour on surface).
BLACKBERRY FILLING:
- Soften butter.
- Spread butter with a knife over top of rolled out dough to the edges.
- Sprinkle brown sugar over top.
- Even out brown sugar by spreading with your hand filling in all the spaces.
- Sprinkle blackberries over top.
- Roll up tightly jelly-roll style.
- Cut into even one to two-inch sections with a sharp knife.
- Place cut side up in well-greased rectangular baking dishes.
- Allow to rise in a warm place about an hour and 30 minutes to 2 hours (see note below).
- Bake at 350° approximately 15 to 17 minutes or until rolls test done and are no longer gooey in the center.
- Add icing over hot rolls and serve.
BUTTERCREAM ICING:
- Place ingredients in a mixer and beat for several minutes.
- Spread over top of hot sweet rolls with a knife or rubber spatula.
Notes
NOTE: I warmed the half-and-half for one minute 45 seconds on 50% power in microwave.
NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.
NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe, but I recommend Fleischmann’s brand.
NOTE: I heat the oven for one minute and then turn off the heat to warm the rolls. (Place rolls uncovered in warmed oven). After 20 minutes, if the oven feels cold, I reheat for one more minute (while rolls are still in oven). I continue this process until the rolls have risen sufficiently. Sometimes that’s about an hour. Most of the time it takes between 1 ½ to 2 hours.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 339kcalCarbohydrates: 55gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 238mgPotassium: 109mgFiber: 2gSugar: 34gVitamin A: 386IUVitamin C: 4mgCalcium: 46mgIron: 0.5mg
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