Prepare to awaken your taste buds with this irresistible twist on a classic favourite! In this video, we’ll guide you step-by-step through making mouthwatering blackberry cinnamon rolls that combine sweet, juicy blackberries with a warm, cozy flavour of cinnamon. Perfect for breakfast, brunch, or any time your sweet tooth strikes, these fluffy rolls are a showstopper that everyone will love!

Dough 

200 ml warm milk

10 g yeast

500 g all-purpose flour

10 g salt

½ tsp nutmag 

100 g sugar

100 ml melted butter

2 whole eggs

Fillings 

170 g room temperature butter

390 g or 6-7 big spoons of blackberry jam

1 ½ cup fresh blackberries cut in half

3 tbsp of brown sugar 

1 tbsp of cinnamon

Glaze

In a bowl mix warm milk and yeast. Let stand for 5-10 minutes.

Whisk the flour, salt sugar and nutmeg in a bowl. Set aside.

In the yeast mixture whisk melted butter and eggs. Add flour and mix with a spatula until all get together. Continue mixing by hand and finish by kneading the dough on the countertop. Place dough in an oiled bowl. Cover and let rise for at least one hour. 

On a lightly floured surface, roll the dough into a 13 by 18-inch rectangle with the longer side facing you. Spread with softened butter, leaving a 1/2-inch border on the far-long edge. Spread the jam over the butter. Over the jam sprinkle 1 1/2 cup fresh blackberries cut in half. Mix the sugar and cinnamon and sprinkle over the butter.

Roll the dough into a tight cylinder and press the edges to seal. Cut the cylinder with a sharp knife to make 12 equal-sized buns.

In a 9 by 13-inch baking pan, place the buns cut side down in the pan leaving space between each. Cover with plastic wrap and let rise until doubled around 40 minutes. Preheat the oven to 375 F and bake the buns until golden brown about 15 to 20 minutes. Cool in the pan for at least 15 minutes. Meanwhile, make the glaze. Sift the confectioners’ sugar into a bowl, then whisk in the cream and add Blackberry juice. Spoon the glaze on top while still warm.

Bon appetite.