Blackberry Sweet Rolls with Cream Cheese Frosting

These are the softest blackberry sweet rolls with blackberry jam inside soft, tender, enriched bread. They are topped with thick blackberry cream cheese frosting.

Add warm milk into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. Let this sit for around 5-10 minutes

Add in the flour, salt, and eggs. Fit the stand mixer fitted with a dough hook attachment and mix on low speed until a thick dough forms.

Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes.

Transfer the dough to a lightly greased large bowl. Let the dough rise in a warm place until doubled in size, around about 1- 1 ½ hours.

Add the blackberries, cornstarch, sugar, lemon juice, and salt to a saucepan over low heat.

Once they have broken down more and released their juices, turn the heat to medium and let the mixture come to a boil, stirring the whole time.

Once thick, remove from the heat and scrape into a bowl and let it cool to room temperature.

Use a rolling pin to roll the dough out into a large rectangle.

Dollop the blackberry mixture over the dough, but keep aside 3 tablespoons for the frosting. Leave a 1-inch border.

oll the dough up from the longest side into a log. Cut the log into 12 equal pieces, using unflavored dental floss or a serrated knife.

Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.

Bake the blackberry sweet rolls at 350°F (180°C.) for around 25-28 minutes until deep golden brown.

Beat the cream cheese and butter together on high speed until smooth and creamy.

Add in the powdered sugar, blackberry compote, vanilla, and salt. Beat on low speed to incorporate the powdered sugar, then switch to high and beat until creamy.

Dollop the frosting over the warm buns as they come from the oven.

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