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12 Blackberry Vanilla Sweet Rolls in a cast iron skillet topped with cream cheese frosting.
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4.20 from 25 votes

Blackberry Vanilla Sweet Rolls

Tender no yeast sweet rolls with a sweet blackberry vanilla filling and topped with vanilla cream cheese frosting!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: blackberries, sweet rolls
Servings: 12 servings
Author: Danae Halliday

Ingredients

Rolls

  • 2 cups all purpose flour
  • 1/2 cup white whole wheat 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 low fat buttermilk
  • 2 tablespoon melted butter
  • 1/2 teaspoon vanilla bean paste or vanilla extract

Filling

  • 1 pint fresh or frozen blackberries
  • 3 tablespoons granulated sugar more if needed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • Pinch of salt

Vanilla Cream Cheese Frosting

  • 4 ounces low fat cream cheese softened
  • 1 tablespoon unsalted butter softened
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3/4 cup powdered sugar
  • pinch of salt

Instructions

For the Sweet Rolls

  • Preheat oven to 400° F. spray or grease a 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, melted butter 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.
  • In a bowl combine the blackberries, sugar, lemon juice, salt, and vanilla. Sprinkle on the cornstarch and toss together.
  • Pat or roll the biscuit dough out into a 12x9 inch rectangle. Spread the blackberry filling over the top of the dough leaving a 1/2 inch border all the way around.
  • 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 12 slices.
  • Place the rolls cut side down into the cast iron skillet leaving a little space in between them. Brush the tops 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 for 10 minutes before spreading the cream cheese frosting over the top.

Cream Cheese Frosting

  • Whisk together the softened cream cheese, butter, vanilla, and powdered sugar until smooth and spreadable. Add more powdered sugar to thicken or a splash of milk to thin the frosting. Spread over the tops of the rolls.

Notes

Rolls are best served the day they are made.

Nutrition

Calories: 275kcal | Carbohydrates: 50g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 318mg | Fiber: 3g | Sugar: 16g