Blackberry Vanilla Sweet Rolls {No Yeast}

Yields 8-12 sweet rolls

Blackberry Vanilla Sweet Rolls

Tender no yeast sweet rolls filled with a sweet blackberry sauce and topped with vanilla cream cheese glaze!

35 minPrep Time

25 minCook Time

1 hrTotal Time

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Ingredients

Rolls
• 1 1/2 cups all purpose flour
• 1 cup whole wheat pastry flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups buttermilk
• 2 tablespoon melted butter, divided
• 1 tablespoon plain non fat Greek yogurt
• 1/2 teaspoon vanilla bean paste or vanilla extract
Filling
• 1 1/2 cups fresh or frozen blackberries
• 3 tablespoons granulated sugar (more if your blackberries aren't very sweet)
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon vanilla bean paste or vanilla extract
• Pinch of salt
Vanilla Cream Cheese Glaze
• 2 tablespoons low fat cream cheese, softened
• 2 tablespoons milk or buttermilk
• 1 teaspoon vanilla bean paste or vanilla extract
• 3/4-1 cup powdered sugar

Instructions

For the Blackberry Filling
1. In a small saucepan over medium heat add the blackberries and sugar.
2. Once the blackberries are heated and start to pop and release their juices, turn the heat down to medium low, and mash them with a potato masher or the back of a fork.
3. In a small bowl whisk the lemon juice and cornstarch together into a slurry.
4. Add the mixture to the blackberries and stir everything together until the blackberries sauce thickens, about 4-5 minutes.
5. Turn off the heat and mix in the vanilla and pinch of salt, then set aside to cool completely while you make the rolls.
For the Sweet Rolls
6. Preheat oven to 425 degrees and spray or grease a 10-12 inch cast iron skillet with cooking spray or butter.
7. In a large bowl whisk together the flours, sugar, baking powder, baking soda, and salt.
8. In a separate bowl whisk together the buttermilk, 1 tablespoon melted butter, Greek yogurt, and vanilla.
9. Pour the wet ingredients into the dry and fold together with a rubber spatula until the liquid is absorbed (the dough will look shaggy).
10. Dump the dough out onto a lightly floured surface and knead it just until smooth.
11. Pat or roll the dough out into a 12x9 inch rectangle.
12. Spread the cooled blackberry sauce over the top of the dough leaving a 1/2 inch border all the way around (you will probably only need to use half of the blackberry sauce, save the rest for serving).
13. Starting at a long side, roll the dough, pressing lightly to form a tight log.
14. Pinch the seam to seal.
15. With the seam side down, cut the log into 8 to 12 slices depending on how big you want the rolls.
16. Place the rolls cut side down into the cast iron skillet leaving a little space in between them.
17. Brush the tops of the rolls with the remaining tablespoon of butter then place them on the middle rack of the oven and bake for 20-25 minutes or until they are golden brown.
18. Remove the rolls from the oven and let them cool slightly before drizzling the vanilla cream cheese glaze over the top.
For the Vanilla Cream Cheese Glaze
19. Whisk together the softened cream cheese, milk, and vanilla until smooth
20. Add in the powdered sugar and whisk again until smooth and a glaze forms.
21. Drizzle the glaze over the top of the sweet rolls with a spoon or a pastry bag.

Notes