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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.
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Prep Time 30 minutes
Cook Time 30 minutes
proofing 3 hours
Total Time 4 hours
Servings 9 rolls

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 12x18 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 9x9 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.

Notes

***If using a stand mixer, add all ingredients to the bowl of a stand mixer, blend on medium speed with a dough hook attachment until the ingredients come together to form a ball.  Once the ball is formed, continue on medium for another 5 to 8 minutes kneading the dough.  It should be becoming smooth and stretchy and pulling away from the bowl.  Form your dough into a ball and place in a lightly greased bowl.  Cover or place in a proofing bag, leave to double in size.
***When it comes to proofing, I use what I call a "proofing" bag.  I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag.  They are usually large enough to put different size bowls in (depending on how much dough I am working with) and medium size baking dishes fit well inside them.  I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof.  During the cold months, I find that the inside of the oven with the oven light on ONLY is a great place to proof.  
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.
***Want to make these the day before? Follow all the instructions through forming the cinnamon rolls and then cover the dish (needs to be airtight) or place the dish back in the proofing bag and place in the refrigerator.  The next morning remove the rolls from the refrigerator and leave on the counter (could go in the oven with ONLY the oven light on while still covered or in the proofing bag) and let the rolls reach room temperature and double in size.  This process has taken up to 2 hours for me (the warmer the environment the, faster this will happen).  Once they double in size you can follow the rest of the instructions above.