Liquefy in your mouth Blackberry Sweet Rolls ~ these no yeast breakfast buns need no rising time, and are made with a very delightful blackberry filling utilizing entire berries! They couldn’t be simpler, or more heavenly, and they shut Cinnabons down!
I utilize a delicate, rich roll mixture to sub for a customary yeasted batter. It’s the fast, prepared in-one hour form of breakfast buns that I can’t get enough of! Also, in the event that you don’t have blackberries, utilize a decent quality jam all things considered, you would prefer not to miss these!
What I like about these rolls is their sheer effortlessness. No yeast to mess with, no cooking a filling… simply carry out the straightforward batter and dissipate it with berries. Frozen berries (more modest, frozen berries stir best for steadiness when moving up the mixture) are thrown with sugar and a touch of cornstarch to frame the delicious filling as they heat.
On the off chance that you have bigger berries (like the majority of the blackberries you find in the general store), you may need to generally cleave them prior to utilizing. You can likewise utilize raspberries, or dark raspberries on the off chance that you have them!
For the biscuit dough
- 2 cups all purpose flour (240 grams)
- 2 Tbsp light brown sugar
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter (113 grams), cold, cut into pieces
- 2/3 cup milk or buttermilk (160ml)
- 1 tsp vanilla extract
For the filling
- 1/4 cup granulated sugar (52 grams)
- 3/4 tsp cornstarch
- 2 1/2 cups frozen blackberries (or other small berries)
- For the glaze
- 1 Tbsp melted butter, unsalted
- 1 1/2 cups powdered sugar (180 grams)
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1/4 cup milk or cream to thin (60 ml)
- Preheat oven to 400F and lightly butter an 11 inch oval baking dish (see notes for alternatives). You want something that will fit the 8 rolls comfortably with a little room between them to expand.
- To make the biscuit dough, place the flour, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in the bowl of a food processor. Pulse a few times to mix the ingredients together.
- Add the cold butter to the food processor, and pulse until the mixture is coarse and crumbly. A few pea-size pieces of butter remaining are fine.
- Add the vanilla extract to the milk, and drizzle it through the top of the food processor while pulsing until the dough comes together into a single mass.
- Remove the dough to a lightly floured surface and knead it just about 10-12 times until it’s smooth and not so sticky.
- Roll the dough out into a single rectangle about 18 inches long and 12 inches wide.
- While your berries are still frozen, quickly toss them with the sugar and the cornstarch to coat evenly. Sprinkle this mixture over the rolled out biscuit dough.
- Gently roll the dough from the long edge into a long tube.
- Using a clean piece of dental floss (this works best), or a sharp knife, cut the log into 8 equal size rolls.
- Carefully move the rolls to your prepared baking dish, spreading them out evenly. They will likely be delicate, so move them gently. If any berries fall out, just tuck them back into the rolls.
- Turn the oven temperature down to 375F, and bake for about 35-40 minutes until puffed, golden, and the juices of the blackberries are starting to bubble.
- Meanwhile, whisk together the glaze ingredients until smooth.
- When the rolls come out of the oven, allow them to cool briefly, and then spread the glaze over them while they are still warm.
notes and variations
- You can also make these rolls in a 9×13 baking dish, or any baking dish you have that fits the 8 rolls comfortably — you want about 1/2 inch between the rolls to leave room for them to expand as they bake.