Happy Friday friends! I’m sure glad it’s Friday, although I’m pretty sure I say that every week. The week started out perfect and I was able to get a couple of hikes in on Monday and Tuesday, I think I even got a few tan lines! But no surprise, Colorado spring is back and the cold crappy weather came with it. Luckily it didn’t last long and by Easter we will be back to our sunny 70 degree weather. Before Easter gets here I have one last recipe to add to your list of food that is already too long, Blackberry Vanilla Sweet Rolls!
Originally I had planned to make blueberry sweet rolls, but when I got to the store and saw the ridiculous price of them, I opted for the blackberries that were on sale. I’m so glad I did because they were some of the sweetest, juiciest blackberries I’ve had in a long time. It’s always iffy trying to pick out blackberries. You either end up with a box that is perfect or one that you flat out can’t eat because it’s so sour, there is no middle ground.
This was my first time making a sweet roll using a fruit filling rather than cinnamon AND it was my first time making a roll that didn’t use yeast! I think I just saw your eyes light up when I said that! No waiting around for an hour for the dough to rise, then waiting around again for it to rise a second time. Nope these rolls are essentially like a biscuit dough and they are amazing!
I kept these rolls on the heartier and healthier side as far as sweet rolls go by using part whole wheat pastry flour and scaling back the butter and sugar in the filling. The thick blackberry vanilla jam you make is so delicious and sweet that you really don’t need much added butter.
One of my favorite parts about these blackberry vanilla sweet rolls is the vanilla cream cheese glaze that is drizzled over the top of them. There is something about having a drizzle of icing over the top of a sweet roll that makes it extra decadent! Be sure to save a little room on your breakfast table this weekend for these delicious blackberry vanilla sweet rolls!