I love cinnamon rolls, and I make them regularly for my family, so of course I have to great creative with the flavors. Our new obsession is these berry cinnamon rolls with cream cheese frosting I first made to bring to my pottery class as part of our end of session potluck.
I went with berries because my grocery store had a sale on blackberries for $0.69 a pint, and I might have bought too many. And I always have cherries in my freezer, so off I went with a bit of creativity.
Making cinnamon rolls from scratch feels harder than it really is, but a few tricks help keep it accessible for everyone. This recipe feels impressive but is totally doable on a weekend morning.
Looking for some of my other favorite cinnamon rolls? Try my chai infused cinnamon rolls, my no yeast cinnamon rolls if you want something ready in 45 minutes, or go for my pulled pork bum buns for a savory twist on a cinnamon roll.
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Can I use different types of berries for this recipe?
You can use any berries that sound good to you, and both fresh and frozen work perfectly. This recipe is loosely based on my cherry cinnamon rolls that are always a hit, but I changed the recipe up some to better fit with the berry flavor.
Aim for a total of about five cups of berries, and don’t be afraid to experiment with what’s on sale or in season. I made this with only blackberries when they were ridiculously cheap, and they were just as delicious as a mix with cherries and would work well with blueberries, too.
Can I prepare these cinnamon rolls ahead of time?
You can make the rolls most of the way the night before, which makes baking them the next morning much faster. Just roll them out, place them in a pan, and cover them with a kitchen towel before putting them in the fridge to rise overnight.
If you refrigerate them overnight, let the rolls sit on your counter for 20 to 45 minutes so they warm up and finish their rise. You may need to add a couple minutes to the bake time, but I prep cinnamon rolls the night before all the time.
How do I avoid underbaking my cinnamon rolls?
Make sure your rolls are baked all the way through. The tops can look done before the centers are fully cooked, so check between the rolls by carefully poking into a gap to see if the dough feels set.
The inside should feel soft but not raw or doughy. If your oven tends to run hot, turn the temperature down 25 degrees to give the insides a chance to cook.
Is it important to have the cream cheese at room temperature?
Yes, you must have the cream cheese at room temperature before you start. Cold cream cheese will make your frosting mixture lumpy.
It doesn’t take long to soften, and you can soften it quickly by removing it from the package and putting it on a plate in the microwave for 10 to 15 seconds at a time until it warms up a bit, but don’t let it melt.
Why do I need my butter at room temperature?
Just like cream cheese, you need your butter at room temperature so it blends into the dough easily and again with the cream cheese to make the frosting. Cold butter won’t mix easily, and it creates lumps that are a pain to fix later.
Set the butter on the counter at least 30 minutes before making the rolls, or microwave it in 10-second intervals, turning it a quarter turn each time until it’s soft enough to squeeze. There are a bunch of ways to soften butter easily if you forget – like I often do.
How to Make Berry Cinnamon Rolls with Cream Cheese Frosting
Make the filling
Your first step is to make the filling, and you can do this in advance, as it stores well in your fridge for when you need it. I sometimes make a double batch when I know I plan to make these cinnamon rolls again soon.
Combine your blackberries, pitted cherries, sugar, and lemon juice in a medium saucepan over medium heat. Cook them on medium heat for 10–15 minutes, mashing the fruit gently as it softens to release the juices.
In a small bowl, mix cornstarch with a tablespoon of cold water to create a smooth slurry. Stir it into the boiling fruit mixture until everything is fully combined and begins to thicken.
Reduce the heat to low and let the filling simmer for 2–3 minutes until it reaches a thick, jam-like consistency. Remove from heat and allow it to cool completely to room temperature while you work on the rest of the cinnamon rolls.
Make the Dough
Heat your milk in a microwave-safe bowl or small saucepan just until the milk heats up but doesn’t steam or form bubbles. It should feel warm to the touch, but avoid overheating it.
Pour the warm milk into a mixing bowl, then add the butter, sugar, yeast, salt, and the egg. Mix everything together, then gradually add the flour, mixing on low speed to bring the dough together.
Knead the dough for five to ten minutes until it becomes elastic and springs back when pressed. Add flour one tablespoon at a time only if necessary to keep the dough from being too sticky.
Lightly grease a large bowl and place the dough inside. Cover with a warm towel and let it rise for about 1 hour, or until it has doubled in size.
Assemble and Bake
Gently punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 9×15 inches. Try to make it as even as possible, but don’t stress about it too much.
Spread all but two tablespoons of the cooled berry filling evenly over the dough, leaving a clean 1-inch border at the top. Reserve the remaining two tablespoons for swirling into the frosting later.
Starting from the long bottom edge, roll the dough into a tight log. Pinch the seam at the top to seal it completely.
Cut the log into 12 equal rolls using a serrated knife or dental floss for clean edges. I cut the roll in half, then in half again, then each section into thirds, which helps me make rolls that are as even as I can get them.
Grease a 9×13-inch baking pan and arrange the rolls inside. Cover and let them rise for 30 minutes while you preheat the oven.
Preheat the oven to 350 near the end of your rise time. Bake the rolls uncovered for 25 to 30 minutes until the tops are golden and you see the filling bubbling.
The Frosting
Beat the softened cream cheese and butter together until smooth and completely lump-free. Add powdered sugar and vanilla and continue beating until the frosting is light and fluffy.
If it seems too thick, add a small splash of milk until it reaches the right consistency for you. Stir in the reserved two tablespoons of berry filling just a bit to create a pretty swirl in the frosting.
Spread the frosting generously over the rolls while they are still warm but not piping hot. This allows it to melt slightly into the rolls and coat them evenly.
Berry Cinnamon Rolls with Cream Cheese Frosting
Ingredients
For the Berry Filling
- 2 pints blackberries fresh
- 1 cup cherries pitted and halved (fresh or frozen)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Cinnamon Roll Dough
- 1 cup milk
- 5 tablespoons unsalted butter softened
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 teaspoon salt
- 1 egg large, room temperature
- 3 1/2 cups all-purpose flour
For the Berry Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons berry filling reserved from above
- 1-2 tablespoons milk only if needed to thin
Instructions
Make the Filling:
- In a saucepan over medium heat, combine the blackberries, pitted cherries, sugar, and lemon juice. Cook for about 10–15 minutes, mashing the fruit slightly with a wooden spoon as it softens.2 pints blackberries, 1 cup cherries, 3/4 cup granulated sugar, 1 tablespoon lemon juice
- In a small bowl, mix the cornstarch with a tablespoon of cold water. Stir this into the boiling fruit mixture.2 tablespoons cornstarch
- Turn heat to low and let it simmer for another 2–3 minutes until it is very thick, almost like pie filling. Remove from heat and let it come to room temperature.
Make the Dough:
- In a microwave-safe bowl or small saucepan, heat the milk until it is warm but not yet steaming.1 cup milk
- Place the warm but not hot milk in the bowl of a stand mixer or large bowl. Add the butter, sugar, yeast, salt, and egg, then mix until well combined.1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 1 teaspoon salt, 1 egg, 5 tablespoons unsalted butter
- Switch to a dough hook to slowly add the flour. Knead the dough for 5–10 minutes until it's smooth, elastic, and springs back when pressed. If it's too sticky, add flour 1 tablespoon at a time.3 1/2 cups all-purpose flour
- Lightly grease a bowl. Place the dough inside, cover it with a warm towel, and let it rise for 1 hour or until doubled in size.
Assemble and Bake
- Gently punch down the risen dough. On a lightly floured surface, roll the dough out into a large rectangle approximately 9×15 inches.
- Spread all but two tablespoons of the cooled berry filling evenly across the dough, leaving a clean 1-inch border at the top edge. Save that last two tablespoons for the frosting.
- Starting from the long bottom edge, roll the dough up tightly into a log. Pinch the clean seam at the top to seal.
- Use a serrated knife or unflavored dental floss to cut the log into 12 equal rolls.
- Grease a 9×13 baking pan, and place the cut rolls into the pan. Cover and let rise for 30 minutes.
- Preheat your oven to 350 degrees towards the end of this rise. Remove the cover and bake the berry cinnamon rolls for 25–30 minutes, or until the rolls are golden brown and the fruit filling is bubbling.
The Frosting:
- While the rolls bake, beat the softened cream cheese and butter together until they're smooth and no lumps remain.4 ounces cream cheese, 4 tablespoons unsalted butter
- Add the powdered sugar and vanilla. Beat until fluffy.1 1/2 cups powdered sugar, 1 teaspoon vanilla extract
- Add the 2 tablespoons of reserved berry filling you set aside, and mix it to create the swirl you want to see. If it's too thick, add a splash of milk.1-2 tablespoons berry filling, 1-2 tablespoons milk
- Spread the frosting generously over the rolls while they're still just a little warm but not piping hot.
Notes
- You can make the berry filling days in advance if need be.
- I use whatever berries are cheapest at the time. I also use frozen berries when fresh aren’t available, and they work great. Add them to the saucepan while still frozen.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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