This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
This week has been jam packed with all kinds of amazing recipes to make for Mother’s Day brunch or breakfast! This next recipe is no exception. Because I love bread and sweet rolls this recipe for Blackberry Cream Cheese Sweet Rolls are amazing!
You need to plan a little time to make this recipe but it is a total winner. From the tender dough to the creamy goodness of the filling there is nothing you wont like about these sweet rolls.
I put the frosting in a piping bag just so it would not be as messy but using a spoon to drizzle it on the top of the rolls is just as effective!
The fun thing about these rolls is you can change the jam you use. If you like strawberry then use strawberry, if you like orange marmalade use the marmalade. I want to make an apricot version I think that would be amazing!
- 4 1/2 cups 22.5 ounces all-purpose flour
- 2 tablespoons Red Star Platinum yeast
- 1/3 cup 2.5 ounces granulated sugar
- 1 1/2 teaspoons salt
- 4 large eggs 7 ounces
- 1 1/4 cup hot water
- 8 tablespoons 4 ounces butter, melted
- 8 ounces cream cheese softened
- 3/4 cup 3 ounces powdered sugar
- Zest of a lemon about a teaspoon
- 1 cup seedless blackberry jam
- 1 cup 4 ounces powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons milk plus more if needed
- Splash of vanilla extract
- In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
- In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won't look like traditional cinnamon roll dough; it will be much softer and it's ok if it looks a bit lumpy.
- Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
- When ready to roll out the rolls, prepare the filling: in a blender or with an electric mixer, whip the cream cheese, powdered sugar and lemon zest together until smooth and creamy.
- Using about 1/4 - 1/3 cup flour, dust a clean counter top. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
- Spread the cream cheese mixture on the rectangle, spreading evenly with an offset spatula or knife. Dollop spoonfuls of jam across the top and spread into a somewhat even layer. The more jam you use, the messier the rolls will be to twist.
- Starting at the long end of the rectangle roll the dough to create the sweet roll. When done rolling pinch the edge to seal. Cut into 2" slices and place in pan sprayed with cooking spray.Cover the pan with greased, plastic wrap and let the rolls rise until doubled in size, an hour or so.
- Bake at 375 degrees F for 12-14 minutes until just barely golden on top, do not overbake.
- For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.
Now lets take a look at what the other Brunch Week Bloggers are making today!
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures
BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks
BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings
BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee
Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.