Blackberry Raspberry Cinnamon Crumb Rolls: Your New Favorite Breakfast Pastry

👩‍🍳 Instructions

1. 1

   Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook (or a large bowl), combine warm milk, 1 tablespoon granulated sugar, and yeast. Let sit for 5-10 minutes until foamy. Add remaining ¼ cup granulated sugar, softened butter, eggs, and salt. Mix until combined. Gradually add flour, 1 cup at a time, mixing until a shaggy dough forms. Knead on medium-low speed for 8-10 minutes, or by hand on a lightly floured surface, until the dough is smooth and elastic.
2. 2

   First Rise: Lightly grease a large bowl. Place dough in the bowl, turn once to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
3. 3

   Prepare Fillings: While dough rises, make the cinnamon filling: whisk melted butter, brown sugar, and cinnamon in a small bowl until a paste forms. Set aside. Have your blackberry raspberry jam ready.
4. 4

   Assemble Rolls: Once dough has risen, punch it down gently. Turn onto a lightly floured surface and roll into an 18x12 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border on one long edge. Dollop and gently spread the berry jam over the cinnamon layer. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
5. 5

   Slice and Second Rise: Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1.5 inches thick). Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them. Cover loosely with plastic wrap and let rise in a warm place for another 30-45 minutes, or until visibly puffy.
6. 6

   Prepare Crumb Topping: In a medium bowl, combine flour, granulated sugar, brown sugar, and salt. Whisk to combine. Pour in melted butter and mix with a fork or your fingertips until coarse crumbs form.
7. 7

   Bake: Preheat oven to 375°F (190°C). Sprinkle crumb topping generously over the risen rolls. Bake for 25-30 minutes, or until golden brown and cooked through. Let cool in the pan for 10-15 minutes.
8. 8

   Make Frosting: While rolls cool, beat softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract and berry jam. Add milk or cream 1 teaspoon at a time until desired drizzly/spreadable consistency is reached.
9. 9

   Frost and Serve: Spread or drizzle the berry frosting generously over the warm (but not hot) rolls. Serve immediately and enjoy!