No Fuss Blackberry Sweet Rolls, a soft, tender dough swirled with a mixture of vanilla, brown sugar, butter, and a generous layer of luscious, whole blackberries all throughout and topped with a cream cheese frosting.
BLACKBERRY SWEET ROLLS
Your weekend will get a lot sweeter with these blackberry sweet rolls, which are so delicious.
Blackberry season is just around the corner, and the first thing I want to make is the Blackberry Dumpling Cobbler.
Last year, I couldn't stop buying the large cartons of blackberries at SAMs.
The price always drops around this time of year, so it is worth buying several cartons and keeping them in the freezer for later in the year to make these Blackberry Sweet Rolls.
Sweet rolls are a favorite weekend breakfast treat. My go-to recipe is Homemade Cinnamon Rolls. They rise for 30 minutes and bake for 15 minutes, making them perfect, no fuss sweet rolls.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR NO FUSS BLACKBERRY SWEET ROLLS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Blackberry No Fuss Sweet Rolls and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS FOR MAKING THE BEST SWEET ROLLS
Check the yeast expirations. The dough will not rise if the yeast is out of date.
Good quality flour. I like White Lily all purpose flour or bread flour.
Add an accurate amount of flour. Too much flour will make the rolls tough and heavy.
A Danish dough hook can be used to mix the dough, or an electric mixer with a dough hook.
Knead the dough with an electric mixer and dough hook attachment until the dough pulls from the side of the mixer and is no longer sticky.
Allow the correct time for the dough to rise. Do not over rise the dough. The rolls will not bake properly.
Do not overbake the rolls. Oven temperatures vary so start watching 10 minutes before the rolls are due to be taken out. Turn the pan in the oven at the 10 minutes mark to bake evenly.
Good quality flour. I like White Lily all purpose flour or bread flour.
Add an accurate amount of flour. Too much flour will make the rolls tough and heavy.
A Danish dough hook can be used to mix the dough, or an electric mixer with a dough hook.
Knead the dough with an electric mixer and dough hook attachment until the dough pulls from the side of the mixer and is no longer sticky.
Allow the correct time for the dough to rise. Do not over rise the dough. The rolls will not bake properly.
Do not overbake the rolls. Oven temperatures vary so start watching 10 minutes before the rolls are due to be taken out. Turn the pan in the oven at the 10 minutes mark to bake evenly.
WHAT YOU WILL NEED TO MAKE NO FUSS BLACKBERRY SWEET ROLLS
Electric stand mixer with a dough hook or Danish dough hook
Liquid measuring cups
Dry ingredients measuring cups
Strong rubber spatula
Scraper tool or sharp knife
Blackberries
Yeast
Flour
Sugar
Baking powder
Vegetable shortening
Brown sugar
Butter
Cream cheese
Powdered sugar
Half and Half
Vanilla
Liquid measuring cups
Dry ingredients measuring cups
Strong rubber spatula
Scraper tool or sharp knife
Blackberries
Yeast
Flour
Sugar
Baking powder
Vegetable shortening
Brown sugar
Butter
Cream cheese
Powdered sugar
Half and Half
Vanilla
HOW TO MAKE NO FUSS BLACKBERRY SWEET ROLLS
Pour milk into a 2-cup measuring cup and heat in the microwave on high heat for 1 minute and 30 seconds or until warm but not hot (110 degrees F.). Add yeast and stir until mixed well; set aside, stirring occasionally.
In a medium bowl, stir together brown sugar, cornstarch, vanilla, and butter until creamy smooth; set aside.
Preheat the oven to 400 degrees F.
In a medium bowl, stir together brown sugar, cornstarch, vanilla, and butter until creamy smooth; set aside.
Preheat the oven to 400 degrees F.
Mix 5 cups of flour, salt, baking powder, and sugar in the bowl of an electric stand mixer using the dough hook attachment.
Using the dough hook, cut in the shortening until the mixture resembles a coarse meal, scraping down the sides occasionally.
Stir the yeast mixture one last stir and immediately add it to the flour mixture. Using the dough hook, beat for 2 minutes. Add the remaining flour a 1/4 cup at a time until the dough forms a ball and all the dough is loosened from the sides of the bowl. On medium speed, knead the dough until smooth and no longer sticky, for about 3 minutes.
Turn the dough out onto a lightly floured surface. Roll it out into an approximate 15-inch by 24-inch rectangle and 1/4 inch high. Spoon the brown sugar mixture on the dough and spread it evenly to the edges. Sprinkle whole blackberries across the top of the brown sugar mixture.
Staring at the long side, roll up jelly roll style as tightly as possible, and pinch the seam to seal.
With a scraper tool or sharp knife, cut into 12-16 slices (depending on how thick you want the rolls); place with the cut side down in a large baking dish.
Cover the rolls with a soft cloth and let rise for 30 minutes.
Bake for 15-25 minutes or until lightly golden brown and the center of each roll is done. Cool in the pan for 10-15 minutes before frosting.
While the sweet rolls are cooling, prepare the frosting.
In a 4-cup measuring cup, mix butter, cream cheese, powdered sugar, vanilla, and half and half until creamy and smooth with a hand-held mixer or wire whisk.
Lavishly spoon over the sweet rolls.
Using the dough hook, cut in the shortening until the mixture resembles a coarse meal, scraping down the sides occasionally.
Stir the yeast mixture one last stir and immediately add it to the flour mixture. Using the dough hook, beat for 2 minutes. Add the remaining flour a 1/4 cup at a time until the dough forms a ball and all the dough is loosened from the sides of the bowl. On medium speed, knead the dough until smooth and no longer sticky, for about 3 minutes.
Turn the dough out onto a lightly floured surface. Roll it out into an approximate 15-inch by 24-inch rectangle and 1/4 inch high. Spoon the brown sugar mixture on the dough and spread it evenly to the edges. Sprinkle whole blackberries across the top of the brown sugar mixture.
Staring at the long side, roll up jelly roll style as tightly as possible, and pinch the seam to seal.
With a scraper tool or sharp knife, cut into 12-16 slices (depending on how thick you want the rolls); place with the cut side down in a large baking dish.
Cover the rolls with a soft cloth and let rise for 30 minutes.
Bake for 15-25 minutes or until lightly golden brown and the center of each roll is done. Cool in the pan for 10-15 minutes before frosting.
While the sweet rolls are cooling, prepare the frosting.
In a 4-cup measuring cup, mix butter, cream cheese, powdered sugar, vanilla, and half and half until creamy and smooth with a hand-held mixer or wire whisk.
Lavishly spoon over the sweet rolls.
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