YAY for all the moms out there, this coming Sunday is your special day to to take some time to relax and enjoy the fruits of your labor! Take off that apron, kick off your shoes, sit back on the sofa or out in the sun, read a book, and demand to be spoiled. And have someone bake you these Blackberry Sweet Rolls with Lemon Curd Icing. This recipe requires a little effort and the reward is so worth it. You are so worth it too!
I have been dreaming about this recipe for a couple of years, and this spring I put aside some time to work on it. I am so happy I did because these rolls are amazing as in buttery, light, and jammy amazing! The perfect companion to serve alongside a cup of coffee or tea.
The dough is a light and airy brioche which I use for all of my cinnamon rolls inspired recipes. I made a quick blackberry jam to smear on the dough before rolling it up. You could also use a premade blackberry jam but why not go the extra mile. It only takes a few extra minutes. I did cheat by using pre-made lemon curd, and only because I could not find enough Meyer Lemons to make my own.
This recipe is perfect served as an afternoon treat or during a weekend brunch, and it is sure to please everyone around your table!
- The dough does need to be in the refrigerator overnight so plan accordingly.
- Make sure butter is room temperature, this makes mixing the dough. and putting the rolls together much easier then really cold butter.
- Whole Milk is where it is at with baking – I have tried using other milks and the dough never comes together the way it should. Extra fat is good for baking.
- To make cutting the sweet rolls easier use unflavored dental floss – even perfect cuts every time!
- Mixer with dough hook
- Rolling pin
- Baking pan for sweet rolls
- Dental floss for cutting the sweet rolls
Recipe: Blackberry Sweet Rolls with Lemon Curd Icing
For the dough:
1 packet active dry yeast
2 1/2 tablespoons water
2 1/2 tablespoons whole milk
1 1/2 cups all-purpose flour +6 tablespoons
1 teaspoon salt
2 small eggs, at room temperature
1/8 cup sugar
1 1/2 sticks unsalted butter, room temperature but slightly firm, cut into 2-tablespoon chunks
For the filling:
2 pints blackberries
1 tablespoon sugar
1/8 cup butter, unsalted at room temperature
For the frosting:
1/2 cup of cream cheese, whole fat at room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1/3 cup pre-made lemon curd
For the dough:
Warm water and milk together in a saucepan until warm to touch. Place yeast, water, and milk in the bowl of a stand mixer and using a spatula, stir until yeast is dissolved.
Add flour and salt and fit the mixer with the dough hook. Turn mixer on the lowest setting to avoid flour flying up. Turn mixer on and off in a few short pulses, just to dampen the flour. Increase mixer speed to medium-low and mix 2 minutes, just until flour is moistened. At this point, you will have a fairly shaggy mass.
Scrape sides and bottom of the bowl with a rubber spatula. Set mixer to low and add eggs one at a time, followed by sugar.
Increase mixer speed to medium and beat for 3 minutes, until dough forms a ball. Reduce speed to low and add butter 2 tablespoons at a time, beating until each piece is almost incorporated before adding the next. You will have a dough that is almost batter-like in texture. Increase speed to medium-high and continue to beat until dough pulls away from sides of the bowl, about 10 minutes.
Lightly butter another mixing bowl and transfer the dough to it. Cover with plastic wrap and leave at room temperature until nearly doubled in size, about 40 – 60 minutes, depending on how warm the kitchen is.
Deflate the dough by lifting up the edges and letting fall into the middle of the bowl. Cover bowl with plastic wrap and put it in the refrigerator. Repeat the same process every 30 minutes until dough stops rising. This should take about 2 hours. Leave the covered dough in the refrigerator to chill overnight.
The next morning, take the dough of refrigerator about 60 minutes before working with it.
For the filling:
Place the blackberries and sugar into a medium-sized saucepan, stir and let sit at room temperature for 30 minutes.
Over low heat cook the blackberry sugar mixture, stirring often to break out the berries. Continue cooking until the consistency of jam; about 15 minutes. Let cool.
On a lightly floured surface roll the dough into a large rectangle about 2/3-inch thick and 14 x 12 inches wide/long.
Using a spoon, mash the 1/8 cup of butter until smooth. Spread the butter over rolled out dough using back of a large spoon.
Spread the blackberry mixture over the butter.
Starting at the longest side, roll tightly into a log. Using a long piece of unflavored dental floss, loop under the log of dough and pull up and criss-cross ends to cut into 1/2-inch thick circles. Cut 8 equal sized rounds and place into a buttered baking pan, barely touching. You may need to adjust a bit. Cover with plastic wrap and drape a couple of flour towels over the top of the plastic wrap.
Set aside in a warm room and let rise until doubled, about 30 – 60 minutes. The time depends on how warm your kitchen is.
Preheat the oven to 350 while the rolls are rising.
Once the rolls have risen, bake them for 20 – 30 minutes or until golden brown. Remove from the oven. Let sit for 5 minutes and then frost and serve.
For the frosting:
In mixing bowl, beat cream cheese and butter until light and fluffy. Add sifted powdered sugar and mix well, then add the lemon curd. Mix until smooth. Place in the refrigerator for a few minutes so it is a little firmer for spreading over the warm rolls.