Irresistible Blackberry Lemon Sweet Rolls: Your Ultimate Spring & Summer Brunch Recipe
Today, prepare to fall in love with our incredible Blackberry Lemon Sweet Rolls, an absolute must-have for your spring or summertime brunches and special occasions! These aren’t just any sweet rolls; they are a symphony of flavors and textures designed to delight your senses. Imagine a pillowy-soft dough, subtly infused with bright lemon zest and extract, cradling a lusciously juicy homemade blackberry filling that bursts with fruity goodness in every bite. And as if that weren’t enough, each roll is generously crowned with a velvety, tangy lemon cream cheese frosting that truly takes these treats over the top. Get ready to bake a batch of pure joy that will have everyone begging for the recipe!
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If you’re captivated by these delectable blackberry lemon sweet rolls, you’ll undoubtedly adore some of my other delightful creations! Be sure to try my Sweet Potato Pop Tarts for a comforting treat, indulge in the rich and creamy Butterscotch Milkshake, or experience the elegant flavors of my Passionfruit Tart with Almond Crust!
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Why the Perfect Pairing of Blackberry and Lemon?
That’s an excellent question, and the answer lies in the sublime balance of flavors! While the iconic cinnamon roll set the stage for all sweet rolls, paving the way for countless variations like orange rolls and beyond, my heart led me to berries for the warmer seasons. Having already explored the delights of raspberries, blueberries, and strawberries this spring, my thoughts immediately turned to the rich, dark allure of blackberries.
Blackberries hold a truly special place in my memories. Growing up, my family would often visit Orange Park, a beautiful spot not far from our home outside Cleveland, Ohio. This area was surrounded by lush woods, and my brother and I would spend hours wandering through them, plucking wild blackberries straight from the bushes. The taste of those sun-warmed, slightly tart, intensely fruity berries is something I’ve cherished ever since. That nostalgic flavor, coupled with the bright, zesty notes of lemon, creates an unparalleled combination. The lemon’s vibrant acidity beautifully cuts through the sweetness and enhances the deep, distinctive flavor of the blackberry, resulting in a sweet roll that’s both refreshing and utterly satisfying. It’s a flavor profile that evokes sunshine and happy memories, making these blackberry lemon sweet rolls a true taste of summer!
The combination of blackberries and lemon is truly a culinary match made in heaven. The tartness of the lemon not only brightens but also intensifies the distinctive, complex flavor of the blackberry. And of course, these irresistible sweet rolls are generously topped with a rich, creamy, and wonderfully tangy whipped cream cheese frosting that perfectly complements the fruit filling and the soft, lemon-kissed dough. It’s a harmonious blend that creates an unforgettable dessert or brunch item!
If you’re fortunate enough to have fresh blackberries on hand, be sure to check out these essential tips on how to keep summer berries fresh for longer, ensuring your fruit is always at its best. For even more berry deliciousness, explore my vibrant blueberry cake filling, or transform your morning with my delightful Blackberry Coffee Cake!
Baking Blackberry Lemon Sweet Rolls: A Detailed Step-by-Step Guide
Don’t let the idea of working with yeast intimidate you! These homemade sweet rolls are absolutely achievable for bakers of all skill levels, especially with the help of instant yeast. While you’ll need some dedicated time for kneading and rising, the active preparation time is quite manageable, and the relatively short rise times, thanks to instant yeast, make this recipe a joy. You absolutely got this!
1. Prepare Your Luscious Blackberry Filling
First things first, let’s create that irresistible blackberry filling. In a small saucepan, combine your fresh or thawed blackberries, fresh lemon juice, cornstarch, and granulated sugar. Place it over medium heat and bring the mixture to a gentle simmer. As it warms, use the back of a spoon or a potato masher to slightly break down the blackberries, releasing their juices and creating a richer consistency. Continue to simmer, stirring frequently, until the mixture visibly thickens. This usually takes about 8-10 minutes. Once thickened, remove it from the heat and transfer it to a bowl to cool completely in the fridge. This crucial step prevents the filling from making the bottoms of your sweet rolls soggy during baking, ensuring a perfectly textured roll every time.
2. Gather Your Dough Ingredients
For the pillowy-soft, lemon-infused dough, you’ll need these key ingredients:
- Warm milk (crucial for yeast activation)
- Instant yeast (our time-saving secret!)
- Lemon extract (for a concentrated citrus kick)
- Fresh lemon zest (to brighten the flavor and aroma)
- Granulated sugar (feeds the yeast and adds sweetness)
- All-purpose flour (the foundation of our rolls)
- Salt (enhances flavor and controls yeast activity)
- Unsalted butter (for richness and tenderness)
When preparing the dough, ensure your milk is warm enough to activate the yeast, but not too hot, which could kill it. Aim for a temperature around 105-115°F (40-46°C) – it should feel comfortably warm to the touch, just a little warmer than your finger. You’ll dissolve the yeast in this warm milk and let it sit for about 3-5 minutes until it becomes foamy, indicating it’s active and ready to work wonders before adding the remaining ingredients.
3. Mix and Knead the Dough to Perfection
Once your yeast is activated, combine all your dough ingredients in a large mixing bowl or the bowl of a stand mixer. Mix until a shaggy dough forms, then continue mixing until the dough begins to pull away cleanly from the sides of the bowl. If it feels too sticky, you can gradually add a little more flour, a tablespoon at a time, until the desired consistency is reached.
Now for the fun part: kneading! You can absolutely knead this dough by hand. Simply turn it out onto a lightly floured surface, then push, fold, and turn the dough for about 10 minutes. You’re looking for a smooth, elastic, and supple dough that springs back when gently poked. If using a stand mixer, attach the dough hook and knead on medium-low speed for approximately 8 minutes. Proper kneading is essential for developing the gluten, which gives sweet rolls their characteristic chewiness and soft texture.
4. The First Rise: Patience is a Virtue
After kneading, it’s time for the first rise, which typically takes about 40 minutes. Lightly grease a clean bowl with cooking spray or a little oil, place your dough inside, and cover it tightly with plastic wrap. Find a warm, draft-free spot in your kitchen – a slightly warmed oven (turned off!), a sunny window, or near a heating vent works well. The dough should about double in size during this time, becoming noticeably puffy and airy. This rise allows the yeast to work its magic, developing flavor and tenderizing the dough.
5. Assemble and Shape Your Rolls
Once risen, gently punch down the dough to release the air. On a lightly floured surface or a nonstick pastry mat, roll the dough into a roughly 8×14-inch rectangle. Evenly spread a layer of softened butter over the entire surface of the dough, then sprinkle it with a generous amount of light brown sugar. Finally, carefully spread your completely cooled blackberry filling over the brown sugar layer. The cooler the filling, the easier it is to spread and the less likely it is to seep out.
Starting from one of the longer sides, tightly roll the dough away from you into one long, even log. Using parchment paper can aid in this process, helping you achieve a snug roll. Once rolled, use a sharp serrated knife or even unflavored dental floss to cut the log into 9 equal pieces, approximately 1.5 inches thick. A serrated knife helps achieve clean cuts without squishing the layers. Carefully place these beautiful rolls into a prepared 9×9 baking pan lined with parchment paper and lightly sprayed with cooking spray. This parchment paper will make removal a breeze later!
6. The Second Rise and Baking
Cover the assembled rolls loosely with plastic wrap or a clean kitchen towel and let them rise in a warm spot for approximately another 40 minutes, or until they have doubled in size and are gently touching each other in the pan. They should look something like this:
While your rolls are enjoying their second rise, preheat your oven to 375°F (190°C). Once they’ve risen beautifully, pop them into your preheated oven and bake for about 20-25 minutes, or until they are a gorgeous golden brown on top and cooked through. The scent that fills your kitchen at this stage is truly heavenly!
7. The Grand Finale: Tangy Lemon Cream Cheese Frosting
Finally, the moment you’ve been waiting for! As your sweet rolls emerge from the oven, irresistibly warm and fragrant, it’s time to whip up my favorite part: the quick lemon cream cheese frosting! This frosting is incredibly easy to make and can be done efficiently with either a hand mixer or the paddle attachment of a stand mixer. The key is to ensure your butter and cream cheese are at room temperature for a lump-free, silky-smooth result.
- In a medium bowl, beat together the softened butter and cream cheese for about 2 minutes until they are beautifully fluffy and creamy.
- Add the fresh lemon zest and lemon juice, mixing until just combined.
- Gradually add the powdered sugar, mixing on low speed initially to avoid a sugar cloud, then increasing to medium until fully incorporated and smooth. Beat for another minute to achieve a wonderfully light and airy consistency.
- Generously spread this glorious frosting over the warm sweet rolls. The warmth of the rolls will allow the frosting to melt ever-so-slightly, creating an even more decadent experience.
- Enjoy your masterpiece immediately!
See? You’re just a few simple, enjoyable steps away from savoring these absolutely delicious springtime (or anytime!) treats! The process is rewarding, and the end result is pure bliss. If you give them a try, I would absolutely love to hear how they turned out for you in the comments section below. We can master these delightful yeast rolls together!
Explore More Delicious Recipes!
If you’re a true lemon lover, your culinary journey doesn’t have to end here! You’ll definitely want to explore my vibrant Lemon Bars with Graham Cracker Crust for a classic zesty treat, dive into the comforting ease of my Lemon Dump Cake, or try a unique savory twist with my refreshing Ricotta Lemon Pasta!
And for those who adore cupcakes, my delightful Strawberry Crunch Cupcakes are an absolute must-try! Speaking of strawberries, don’t miss my elegant and incredibly easy French Strawberry Cake, perfect for any occasion that calls for a fresh, fruity dessert. Happy baking!
📖 Recipe
Blackberry Lemon Sweet Rolls
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Equipment you may need
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hand mixer
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mixing bowls
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stand mixer
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measuring cups and spoons
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food scale
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parchment paper
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plastic wrap
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rolling pin
Ingredients
- 1 packet instant yeast – 2 ¼ tsp
- ½ cup warm milk – approx. 110-115°F
- 1 teaspoon lemon extract
- 1 large egg – room temperature
- 1 tablespoon granulated sugar
- zest of one lemon
- 1 ½ cup all-purpose flour – 192g plus more as needed
- 1 teaspoon salt
- 4 tablespoon unsalted butter softened
- cooking spray
Blackberry Filling
- 1 cup blackberries – fresh or frozen; thawed and drained
- ¼ cup granulated sugar
- 2 teaspoon corn starch
- ½ teaspoon fresh lemon juice
- 2 tablespoon unsalted butter – softened
- 2 tablespoon light brown sugar – packed
Lemon Cream Cheese Frosting
- 2 tablespoon salted butter – room temperature
- 4 oz cream cheese – room temperature
- 2 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 ½ cups powdered sugar – (292g)
Instructions
Prepare Blackberry Filling
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Add blackberries, lemon juice, sugar, and cornstarch to a small saucepan over medium heat.
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Bring to a simmer then reduce to low and simmer, stirring often, for 10 minutes. Remove from heat and set aside to cool completely.
Prepare Dough
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Combine lemon zest and sugar in a small bowl. Press zest and sugar together with your hands to release the oils from the zest. Set aside.
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In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm milk and let stand 3 to 5 minutes; stir.
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Add the egg, lemon extract, lemon zest/sugar mixture, flour, salt, and butter, mixing after each addition.
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Beat well until smooth, adding more flour a little at a time until dough pulls away from the sides of the bowl.
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Knead dough on a lightly floured surface (or in the stand mixer using the hook attachment) for about 10 minutes, until soft and smooth.
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Place in a bowl in a warm spot and cover with plastic wrap to rise for about 40 minutes, or until the dough has doubled in size.
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Line a 9×9 baking pan with parchment paper and spray with cooking spray.
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Roll dough out on a piece of parchment paper dusted with flour or a nonstick pastry mat, forming a rectangle that is about 8 inches by 14 inches.
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Spread butter onto dough, and sprinkle with brown sugar. Gently spread cooled blackberry mixture onto dough.
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Roll dough away from you into one long roll, using the parchment paper to assist.
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Use a serrated knife to cut into 9 even pieces and carefully place into prepared 9×9 baking pan. Cover with plastic wrap or a towel and allow to rise in a warm place until doubled in size again, approximately another 40 minutes.
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Preheat oven to 375°F
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Bake 20-25 minutes, or until rolls are a nice golden brown.
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Remove rolls from the oven and let cool for 5 minutes.
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Prepare Frosting:
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Beat softened cream cheese and butter in a bowl until smooth and creamy, about 2 minutes. Add lemon zest and juice and mix to combine.
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Gradually add in powdered sugar, mixing on low, until combined. Beat another minute to a smooth and creamy consistency.
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Spread frosting over warm rolls and serve immediately.
Nutrition Disclaimer
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