Blackberry Cardamom Cinnamon Rolls
Why You'll Love These Blackberry Rolls
Soft and pillowy: Sourdough starter gives these sweet rolls a tender, soft texture with just a little chew.
Juicy blackberry filling: Blackberry jam and fresh blackberries create pockets of sweet, jammy fruit throughout every roll.
Warm spices: Freshly crushed cardamom and cinnamon add a beautiful warmth that pairs well with the blackberries.
A little tangy, a little sweet: The sourdough and yogurt icing balance the sweetness for a roll that doesn't feel overly sugary.
Plan ahead: Let the dough rise overnight, then shape and bake the rolls the next day.
There’s nothing quite like a wild blackberry. Fragrant, sweet, tart, and almost floral, they’re one of my favorite summer flavors. The Himalayan blackberry is invasive where I live, which means they’re also pretty much everywhere.
So when blackberry season hits, I’m always looking for another excuse to use them.
These sourdough blackberry sweet rolls are soft, warm, and filled with blackberry jam, fresh berries, cinnamon, and freshly crushed cardamom. The berries get wonderfully juicy as they bake, and the almond-yogurt icing on top brings everything together.
They’re a little breakfast, a little dessert, and a very good reason to bake with blackberries.
Ingredients
Sourdough Sweet Dough
160 g whole milk
42 g unsalted butter
1 large egg
100 g bubbly, active sourdough starter
24 g of sugar
300 g all-purpose flour
5 g fine salt
Blackberry Filling
4 tablespoons blackberry jam
¾ cup whole fresh blackberries
1 teaspoon cardamom seeds, crushed with a mortar and pestle, or 1 teaspoon ground cardamom
1 teaspoon cinnamon
⅓ cup brown sugar
Almond Yogurt Icing
¼ teaspoon almond extract
1 tablespoon butter, melted
¾ cup powdered sugar, sifted
1 tablespoon whipping cream
4 tablespoons yogurt
Instructions
1. Make the dough
Warm the milk and butter together in a saucepan over low heat until the butter has melted and the milk is warm. Don't overheat.
Add the egg and bubbly sourdough starter to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
With the mixer running on low, slowly pour in the warm milk and butter mixture. Add the flour and salt and continue mixing until a rough dough forms.
Scrape down the sides of the bowl, cover with a damp towel, and let the dough rest for 30 minutes.
Remeber to replenish your sourdough starter for your next bake. ;)
2. Knead and rise overnight
After 30 minutes, switch to the dough hook. Knead on medium-low speed for about 8 minutes, until the dough is soft and springy.
If the dough feels too sticky, add a little flour at a time until you reach the right consistency.
Transfer the dough to a lightly oiled bowl. Cover with a damp towel and let it rise in a warm room for about 10 hours, or overnight. The dough should roughly double in size.
3. Prepare the filling
Turn the dough onto a lightly floured work surface and let it rest for 5–10 minutes.
While the dough rests, crush the cardamom seeds with a mortar and pestle until finely crushed. You can absolutely use ground cardamom, but freshly crushed cardamom has such a beautiful flavor that I highly recommend it.
Mix the brown sugar, cardamom, and cinnamon together in a small bowl.
4. Roll and fill the dough
Using a rolling pin, roll the dough into a rectangle approximately 10 × 15 inches.
Spread the blackberry jam evenly over the dough using a pastry brush.
Sprinkle the brown sugar and spice mixture evenly over the jam, using the pastry brush to help spread it around if needed.
Scatter the fresh blackberries evenly over the dough, giving you little pockets of juicy blackberry in every roll.
5. Shape the rolls
Roll the dough tightly into a log, starting from one of the long sides.
Cut into 10 even rolls and arrange them in a parchment-lined 10-inch round baking pan.
Cover and let rise on the counter for 30 minutes to 1 hour.
6. Bake
Preheat the oven to 375°F.
Bake the rolls on the center rack for approximately 25 minutes, or until lightly browned.
Remove from the oven and let cool slightly before transferring the pan to a wire rack.
7. Make the icing
In a mixing bowl, whisk together the sifted powdered sugar, melted butter, whipping cream, yogurt, and almond extract until smooth and drizzleable.
8. Finish and serve
Drizzle the almond-yogurt icing over each roll.
These are best eaten warm and fresh, when the blackberry filling is still jammy and the rolls are soft and tender.
Watch the video 👇
