Soft & Gooey Blackberry Raspberry Sweet Rolls (Print Version)

# Ingredients:

→ For the Blackberry Raspberry Jam

01 - 1 cup frozen blackberries
02 - 1 cup frozen raspberries
03 - 2 tablespoons light brown sugar, packed
04 - 1 teaspoon vanilla paste or extract
05 - 1 teaspoon lemon juice
06 - 1 tablespoon cornstarch
07 - 1 tablespoon water

→ For the Tangzhong (Starter)

08 - 1/4 cup bread flour
09 - 3/4 cup water

→ For the Cinnamon Roll Dough

10 - 3 2/3 cups bread flour
11 - 1/3 cup light brown sugar, packed
12 - 2 teaspoons instant yeast
13 - 1 teaspoon fine sea salt
14 - 1/3 cup heavy cream, room temperature
15 - 1/3 cup whole milk, room temperature
16 - 1 large egg, room temperature
17 - 1 teaspoon vanilla bean paste
18 - 6 tablespoons unsalted butter, room temperature

→ For the Cinnamon Sugar Filling

19 - 1/2 cup unsalted butter, room temperature
20 - 1/2 cup light brown sugar, packed
21 - 1 tablespoon ground cinnamon

→ For the Cinnamon Crumb Topping

22 - 1/2 cup all-purpose flour
23 - 1 tablespoon granulated sugar
24 - 1 teaspoon ground cinnamon
25 - 3 tablespoons unsalted butter, melted

→ For the Berry Icing

26 - 2 cups powdered sugar
27 - 2 tablespoons unsalted butter, melted
28 - 2 tablespoons heavy cream
29 - 2 tablespoons whole milk
30 - 1 teaspoon vanilla bean paste or extract
31 - 2-3 tablespoons reserved blackberry raspberry jam

# Instructions:

01 - In a pot, combine the blackberries, raspberries, brown sugar, vanilla, and lemon juice. Cook over medium heat, stirring and mashing occasionally, until the berries release their juices and begin to bubble. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the berry mixture. Continue cooking for 2-3 minutes until the jam is very thick. Reserve 2-3 tablespoons for the frosting, then set both portions aside to cool.
02 - In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture forms a paste-like slurry. Transfer to a bowl and set aside until ready to use.
03 - In the bowl of a stand mixer, combine the bread flour, brown sugar, instant yeast, and salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and the prepared tangzhong. Using the dough hook, knead on low speed for about 2 minutes until a rough dough forms.
04 - With the mixer still running on low speed, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for 8-10 minutes until the dough becomes smooth and elastic.
05 - Remove the dough from the bowl and shape it into a smooth ball by pulling the sides into the bottom. Place it back into the mixing bowl seam-side down. Cover with plastic wrap and let it rest for 30 minutes.
06 - While the dough rests, make the cinnamon filling by mixing together the softened butter, brown sugar, and ground cinnamon until smooth and well combined.
07 - Roll the rested dough out on a lightly floured surface into a 15x21 inch rectangle, with the longest side facing you. Spread the cinnamon mixture evenly across the dough, leaving a 1/2-inch border at the top edge. Next, spread the cooled berry filling (except for the reserved portion) over the cinnamon layer.
08 - Using a pizza cutter or sharp knife, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you into a spiral, then carefully transfer them to a parchment-lined 9x13 inch baking pan.
09 - Cover the pan with plastic wrap and set aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
10 - When the rolls are almost done rising, prepare the crumb topping by mixing together the flour, sugar, cinnamon, and melted butter until crumbly.
11 - Sprinkle the crumb topping over the risen rolls, then bake for 30-40 minutes, or until the internal temperature of the center rolls reaches 185°F.
12 - While the rolls are briefly cooling, prepare the icing. Whisk together the powdered sugar, melted butter, heavy cream, milk, vanilla, and the reserved berry jam until smooth.
13 - Pour the berry icing over the warm rolls and serve immediately for the best experience.

# Notes:

01 - For accurate measurements, use the spoon-level method for flour (fluff flour, spoon into measuring cup, level off) or preferably a kitchen scale
02 - Leftovers can be stored at room temperature or in the refrigerator for up to 5 days
03 - These rolls can be assembled ahead, wrapped, and refrigerated overnight - just let them come to room temperature and double in size before baking

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