Blackberry Cinnamon Rolls (Vegan)
A cinnamon-infused brioche roll filled with sweet blackberries and white chocolate, and topped with a blackberry glaze. The perfect dairy and egg-free summer bake.
Why should you make these rolls? They have a beautifully soft and fluffy brioche texture, are overflowing with the most delicious blackberry and white chocolate filling, and are topped with a sweet blackberry glaze. These cinnamon rolls are easy to prepare, dairy and egg-free, and are the perfect summer bake.
What you will need:
Take advantage of blackberry season and go out and grab some to make these absolutely delicious cinnamon rolls. I use rapid rise yeast in this simple-to-prepare brioche dough. You can also use active rise yeast; just remember to bloom it first. You can easily find all the ingredients for this recipe at your local supermarket.
Blackberry Filling
- fresh or frozen blackberries
- lemon juice
- cornstarch
- cane sugar
- plant based butter
- cane and coconut sugar
- cinnamon
- dairy-free white chocolate – I used Enjoy Life white mini baking chips
Cinnamon Roll Dough
- bread flour
- plant based butter with salt
- rapid rise yeast
- salt
- cane sugar
- plant based yogurt
- plant based milk
- cinnamon
Blackberry Glaze
- blackberry filling
- powdered sugar
- plant based milk
How to:
Let’s start by preparing the blackberry filling. The filling can be prepared a day or two in advance and then stored in the refrigerator until you’re ready to use it. Place the blackberries, lemon juice, and sugar in a medium pot; toss to combine, and set the pot aside. In a small container, combine the cornstarch and water. Mix to combine, then add the mixture to the pot with the blackberries. Stir until all ingredients are well combined. With the pot over medium heat, bring the blackberry mixture to a simmer. Leave the mixture at a low simmer as it thickens and the fruit breaks down. This process should take approximately 10 to 12 minutes. Once the mixture has reached the desired thickness, remove the pot from the heat and add the white chocolate. Stir until all of the white chocolate is melted and well combined. Pour the filling into a heat-safe container. Allow it to cool to room temperature, then transfer it to the refrigerator for storage.
The next thing we are going to do is bring the dough together. I bring all of my yeasted dough recipes together with my hands; if you want to use your stand mixer, please see instructions found in the notes of the recipe card.
In a medium bowl, add the flour, salt, rapid-rise yeast, sugar, cinnamon, and cubed, room-temperature butter; toss the ingredients together and set aside. In a small container, add the milk and yogurt; whisk to combine and add to the flour mixture. The ideal temperature for liquids is 105F to 115F – too warm and the yeast will die, too cool and the yeast will not be activated. I suggest purchasing a thermometer, it makes things so much easier and more accurate. With a spoon, combine the liquid with the dry ingredients; continue stirring until the dough starts coming together and all of the flour has been absorbed. Turn the dough out onto a lightly oiled surface, continue bringing it together with your hands, and begin kneading. I knead the dough no more than 10 minutes. This dough is a bit sticky. You are looking for the dough to become smooth, stretchy, and less sticky. Once done kneading, place the dough into a lightly oiled bowl. Cover the bowl with a towel or place it in a “proofing bag” (see note about proofing in recipe card***) and leave it in a warm place to double in size.
Once the dough has doubled in size, punch the air out and turn it out onto a lightly floured surface. Roll the dough out to a 12×18 rectangle. Spread the butter across the top of the dough. Next, sprinkle the cane sugar, coconut sugar and cinnamon over the top of the butter. Lastly, spread the blackberry filling over the top of the sugar layer. Make sure to reserve 2 tablespoons of the blackberry filling for the blackberry glaze. Divide the dough into 9 strips (I used a pizza cutter to do this), roll each strip up individually, and place it into a parchment lined 9×9 pan or baking dish. Cover the pan or place it in a “proofing bag” and set aside for the rolls to double in size. This usually takes about 45 minutes to one hour; I return mine back to the oven with only the oven light on. Once the rolls have doubled in size, remove them from the oven (if they are proofing there) and pre-heat the oven to 350F. Bake the rolls for 30 minutes. Once out of the oven, allow them to cool in the pan.
While the rolls cool, you can prepare the glaze. To a medium bowl, add the powdered sugar, milk, and the reserved blackberry filling. Stir the ingredients together until they are fully incorporated and the glaze is smooth. Once the rolls have cooled down, the glaze can be spread over them. The blackberry cinnamon rolls are best served on the same day. They will remain fresh for 2 to 3 days. Store the rolls in an airtight container, either at room temperature or in the refrigerator.
Alright, let’s get started. Please make, bake and enjoy!
Blackberry Cinnamon Rolls (Vegan)
Ingredients
Blackberry Filling
- 2 cups / 280 grams fresh or frozen blackberries
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp / 25 grams cane sugar
- 1/2 cup / 100 grams plant based white chocolate chips – I used Enjoy Life dairy-free white mini baking chips
- 3 tbsp / 42 grams plant based butter
- 2 tbsp / 25 grams cane sugar
- 2 tbsp / 25 grams coconut sugar
- ½ tsp cinnamon
Cinnamon Roll Dough
- 3¼ cups + 2 tbsp / 405 grams bread flour
- 6 tbsp / 84 grams plant based butter with salt – room temperature
- 2 tsp / 7 grams rapid rise yeast
- ½ tsp / 3 grams salt
- 3 tbsp / 37 grams cane sugar
- 6 tbsp / 90 grams plant based yogurt – room temperature
- 1 cup / 250 mls plant based milk – I used oat milk -warm to 105F to 115F
- ¼ tsp cinnamon
Blackberry Glaze
- 2 cups / 240 grams powdered sugar
- 3 tbsp plant based milk
- 2 tbsp blackberry filling
Instructions
Blackberry Filling
- To a medium pot add the blackberries, lemon juice, and sugar. Toss to combine. In a separate container, combine the cornstarch and water and mix to make a slurry. Add the slurry to the blackberry mixture and stir to fully combine. Set the pot over medium heat and bring to a simmer. Keep the mixture at a low simmer until it thickens and the fruit breaks down. Remember to stir occasionally through out this process. This should take about 10 to 12 minutes. Once the blackberries reach the desired thickness, remove the pot from the heat and add the white chocolate; stirring until all the chocolate has melted and is well combined. Pour the filling into a heat safe container and allow it to cool to room temperature.Reserve 2 tablespoons of the filling to be used in the glaze.The filling can be made a day or two ahead of time and stored in the refrigerator until you are ready to use it.
Cinnamon Roll Dough
- In a medium bowl add the flour, salt, yeast, sugar, cinnamon and room temperature butter. Mix well with a spoon. ***please see note below if using a stand mixer***
- In a small container, combine the milk and yogurt; whisk to combine. Make sure to warm the mixture to 105F to 115F before adding to the dry ingredients. Add it to the flour mixture, mix with a spoon until all of the liquid has been absorbed and the dough begins to come together. Turn the dough out onto a lightly oiled surface and continue bringing the dough together with your hands. Begin kneading the dough, continue kneading until the dough becomes LESS sticky (will stay somewhat sticky) and becomes smooth. I knead the dough for no more than 10 minutes. Place the dough in a lightly greased bowl and cover or place the bowl in a proofing bag and leave it in a warm place to double in size. I place mine in the oven with ONLY the oven light on, usually takes 1 1/2 to 2 hours. ***Please see note below about proofing***
- Once the dough has doubled in size, punch the air out and turn it out onto a lightly floured surface. Roll the dough out to a 12×18 rectangle. Spread the butter over the surface of the dough. Sprinkle the cane sugar, coconut sugar and cinnamon over the butter. Spread the blackberry filling over the top of the sugar layer.Make sure you set aside 2 tablespoons of the filling to be used in the glaze topping.
- Prepare a 9×9 pan by lining it with parchment paper.Divide the dough into 9 strips (I used a pizza cutter to do this), roll each strip up individually and place them into the prepared pan. Cover or place the pan in the proofing bag and leave it in a warm place to double in size (about 45 minutes depending on how warm the environment is.) ***I placed the rolls back into the proofing bag and placed the bag back into the oven with only the oven light on***
- Once the rolls have doubled in size, preheat the oven to 350℉ and bake for 30 minutes or until golden brown. ***if the rolls are proofing in the oven, make sure to remove them before preheating the oven***
Blackberry Glaze
- While the rolls are cooling the glaze can be prepared. In a medium bowl, add the powdered sugar, milk and the 2 tablespoons of reserved blackberry filling ; stir together until all ingredients are fully incorporated and smooth.Once the sweet buns have cooled, the blueberry glaze can be spread over the buns.The blackberry cinnamon rolls are best served the same day. Store in an airtight container at room temperature or in the refrigerator.
