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!
Yields 8-12 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

Ingredients
- 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
- 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
- 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
- In a small saucepan over medium heat add the blackberries and sugar.
- 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.
- In a small bowl whisk the lemon juice and cornstarch together into a slurry.
- Add the mixture to the blackberries and stir everything together until the blackberries sauce thickens, about 4-5 minutes.
- Turn off the heat and mix in the vanilla and pinch of salt, then set aside to cool completely while you make the rolls.
- Preheat oven to 425 degrees and spray or grease a 10-12 inch cast iron skillet with cooking spray or butter.
- In a large bowl whisk together the flours, sugar, baking powder, baking soda, and salt.
- In a separate bowl whisk together the buttermilk, 1 tablespoon melted butter, Greek yogurt, and vanilla.
- Pour the wet ingredients into the dry and fold together with a rubber spatula until the liquid is absorbed (the dough will look shaggy).
- Dump the dough out onto a lightly floured surface and knead it just until smooth.
- Pat or roll the dough out into a 12x9 inch rectangle.
- 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).
- Starting at a long side, roll the dough, pressing lightly to form a tight log.
- Pinch the seam to seal.
- With the seam side down, cut the log into 8 to 12 slices depending on how big you want the rolls.
- Place the rolls cut side down into the cast iron skillet leaving a little space in between them.
- 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.
- Remove the rolls from the oven and let them cool slightly before drizzling the vanilla cream cheese glaze over the top.
- Whisk together the softened cream cheese, milk, and vanilla until smooth
- Add in the powdered sugar and whisk again until smooth and a glaze forms.
- Drizzle the glaze over the top of the sweet rolls with a spoon or a pastry bag.
Notes
Rolls are best served the day they are made.