Blackberry Cinnamon Rolls with Mascarpone Frosting

/

There is nothing I love more on a Sunday morning then hot cinnamon rolls with some fresh brewed coffee! I am always trying to create new recipes with varieties of flavors to make it unique! For this recipe I used my tried and true cinnamon roll recipe but added a small twist of blackberry ( which is delicious even by itself) filling and a marscapone frosting that is OUT OF THIS WORLD!

A couple of tips when using this recipe:

1. You can make them overnight or same day. You will bake less same day because they won’t be cold. Check on them around 25 mins and every 5 mins after.

2. These may be softer then other cinnamon rolls you make when curing and rolling dough. Don’t be worried, this is normal!

3. Don’t worry if you eat more than one.. they are addicting 😉

Ingredients:

Dough

  • 3 cups lukewarm water

  • 2 tbsp instant yeast

  • 2 tbsp sugar

  • 1 cup sugar

  • 1/2 cup butter

  • 1 egg

  • 1 tsp salt

  • 8 cups flour (may need more)

Filling

  • 1 cup melted butter

  • 1 cup blackberries

  • 1/2 cup sugar

  • 1 tsp vanilla

Icing

  • 8 oz marscapone

  • 1/2 cup butter

  • 4 cups powdered sugar

  • 4 tbsp milk

  • 2 tsp vanilla

Directions:

  1. Mix luke warm water, yeast and 2 tbsp of sugar. Let sit for around 10 minutes to make sure yeast is good. You will notice the yeast growing in size.

  2. Once you see yeast grow add in sugar, butter (softened for 15-20 sec in microwave) egg, salt.

  3. Slowly add in flour, once you have added in all 6 cups make sure the dough is slightly sticky and looking like dough. Once you see this, mix for another few minutes. It will start to pull away from the bowl, and If you don’t see this add in more flour until you do.

  4. Sift flour over a clean counter top. Make sure to flour the area outside of where dough is. You will be rolling it out here and you don’t want it to stick later.

  5. Once you have tipped the bowl over and poured out the dough lightly flour the top and cover with a clean kitchen towel.

  6. Let rise for 3 hours.

  7. Once you are about ready to roll dough, melt butter in bowl. Add butter and rest of filling ingredients to blender and milk until it looks like a smoothie.

  8. When dough is ready roll out to about 1/4 inch thick rectangular form.

  9. Pour over the filling mix and evenly spread over the dough.

  10. Next roll dough up for cinnamon rolls! My dough recipe is a little softer than some you may have tried in the past, so if you feel its so soft don’t worry, its going to be delicious!

  11. Cut about 2 inch apart and place on pan. They will grow in size so pay attention to spacing.

  12. Wrap top with saran wrap and put in fridge overnight. Next morning take out and let sit at room temp for 1 hour.

  13. Bake at 350. Put cinnamon rolls in as the oven is heating to help pan and rolls adjust to the heat from the fridge (1 hour room temperature they will still be cool to touch)

  14. Bake an additional 45 min. Check at 25 min if tops are a golden brown layer foil for rest of cooking!

  15. Once cooked to your liking pour frosting on rolls and enjoy!

Frosting:

  1. Mix mascarpone and butter until smooth. (if not at room temp warm for 30 seconds in microwave before)

  2. Add powdered sugar, milk, and vanilla until smooth.