Blackberry Cinnamon Rolls with Mascarpone Frosting (Soft & Fluffy Homemade Recipe)
/If you’re looking for the perfect homemade blackberry cinnamon rolls, this recipe is a beautiful twist on a classic. Soft, fluffy cinnamon rolls are filled with a sweet, jammy blackberry mixture and finished with a rich mascarpone frostingthat melts into every layer.
These blackberry cinnamon rolls from scratch are ideal for slow weekends, holiday mornings, or a special Easter brunch recipe. The combination of warm cinnamon, fresh blackberry flavor, and creamy frosting makes them feel both comforting and elevated.
Whether you’re an experienced baker or trying homemade cinnamon rolls for the first time, this recipe is simple to follow and always impressive.
Tips for the Best Blackberry Cinnamon Rolls
1. Make-ahead or same-day cinnamon rolls
You can prepare these rolls the night before and bake them in the morning, or make them the same day. If baking right away, the dough won’t be chilled, so start checking for doneness around 25 minutes, then every 5 minutes until lightly golden.
2. Soft cinnamon roll dough is key
The dough may feel softer than traditional cinnamon roll dough while rolling and shaping. This is completely normal and results in extra soft, fluffy cinnamon rolls once baked.
3. Don’t skip the mascarpone frosting
The mascarpone frosting for cinnamon rolls adds a smooth, slightly tangy sweetness that pairs perfectly with the blackberry filling.
4. Perfect for brunch or holidays
These rolls are ideal as a brunch cinnamon roll recipe, especially for gatherings like Easter, Mother’s Day, or weekend brunch at home.
And yes—these are the kind of rolls that disappear quickly, so don’t be surprised if you reach for more than one.
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:
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.
Once you see yeast grow add in sugar, butter (softened for 15-20 sec in microwave) egg, salt.
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.
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.
Once you have tipped the bowl over and poured out the dough lightly flour the top and cover with a clean kitchen towel.
Let rise for 3 hours.
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.
When dough is ready roll out to about 1/4 inch thick rectangular form.
Pour over the filling mix and evenly spread over the dough.
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!
Cut about 2 inch apart and place on pan. They will grow in size so pay attention to spacing.
Wrap top with saran wrap and put in fridge overnight. Next morning take out and let sit at room temp for 1 hour.
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)
Bake an additional 45 min. Check at 25 min if tops are a golden brown layer foil for rest of cooking!
Once cooked to your liking pour frosting on rolls and enjoy!
Frosting:
Mix mascarpone and butter until smooth. (if not at room temp warm for 30 seconds in microwave before)
Add powdered sugar, milk, and vanilla until smooth.
