Soft, fluffy Blackberry Cinnamon Rolls made with blackberries, cinnamon sugar, pillowy dough, and blackberry cream cheese frosting.
Okay, I’m going to be honest with you — I didn’t set out to create these Blackberry Cinnamon Rolls with some grand, poetic intention. I just had a random afternoon where I wanted something warm and sweet, and maybe it was because the weather was doing that weird “I can’t decide if I’m chilly or humid” thing, but I suddenly craved something nostalgic. Ever get cravings that feel weirdly emotional? Like your stomach and your heart got into a group chat together?
Anyway — I found myself thinking about this trip I took years ago with my cousin. We ended up in this tiny roadside farm stand. You know the kind — handwritten signs leaning a little crooked, old baskets full of fruit that look like they were picked by someone’s grandpa that same morning. And they had the plumpest blackberries I’d ever seen. So naturally, we bought like… way too many. We ate half the box leaning on the hood of the car, laughing at nothing and everything.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So when I tasted these Blackberry Cinnamon Rolls for the first time, with that warm cinnamon swirl wrapped around that gorgeous berry goo, it hit me out of nowhere — that little memory. Funny how food does that. One bite and suddenly you’re standing in some dusty parking lot at sunset, letting juice stain your fingers because you’re too busy laughing.
Maybe these rolls will remind you of something too. Or maybe they’ll just taste ridiculously good and that’s enough.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Blackberry Cinnamon Rolls Recipe?
I mean, aside from the fact that they basically look like something you’d buy at one of those bougie bakeries where the workers all have cool tattoos? These Blackberry Cinnamon Rolls hit this perfect sweet spot between cozy and… well, a little dramatic. The blackberries give that tart-sweet swirl that honestly feels like cinnamon rolls decided to dress up for a special occasion.
And the dough — oh, the dough. The vanilla pudding mix (I know it sounds strange, but trust the process) makes them so soft it’s almost disrespectful. Like, you poke it and the dough kinda sighs??? And then the frosting — that blackberry cream cheese frosting — takes everything to another level.
If regular cinnamon rolls are the friend you call when you need comfort, these Blackberry Cinnamon Rolls are the friend who shows up with a cozy blanket and a playlist because they know you better than you know yourself.
Ingredient Notes:
You ever follow a recipe and think, “Why does this tiny teaspoon matter?” Same. So here’s the real, human explanation.
Blackberry Filling
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Blackberries: Fresh or frozen. Frozen might even be easier because you don’t have to wash them, which is honestly half the battle.
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Sugar: Helps wake up the berry flavor.
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Cornstarch: Turns juicy berries into thick, glossy filling instead of berry soup escaping the rolls.
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Salt: Just a whisper — enough to make everything taste deeper.
The Dough
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Yeast, Warm Water & Sugar: Like a little science experiment that proves whether your dough is going to behave today.
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Vanilla Pudding Mix: The “secret ingredient” that people will try to guess but won’t.
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Milk & Butter: The richness. The luxury. The softness.
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Greek Yogurt: A tiny tang, a big moisture boost.
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Egg: Helps bind everything together.
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Flour: Add it slowly so you don’t accidentally create a dough brick.
Cinnamon Filling
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Brown sugar + cinnamon = classic comfort.
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Salted butter makes everything taste better. (Fight me.)
Blackberry Cream Cheese Frosting
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Cream cheese + butter = what my soul feels like on good days.
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Powdered sugar for sweetness.
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Corn syrup for that bakery-style glossy swirl.
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Blackberries for color that looks like you actually tried.
How To Make Blackberry Cinnamon Rolls?
Step 1. Make the Blackberry Filling
Heat your berries until they get soft and juicy — they’ll look a little sad at first but trust me, this is their glow-up moment. Add the sugar mixture and stir until it thickens. Keep a bit aside for the frosting because that swirl… yeah, it’s worth it.
Step 2. Make the Dough
Bloom your yeast like it’s waking up from a nap. Mix your pudding and milk until it thickens. Add the butter, yogurt, egg, salt — the whole cozy gang. Switch to a dough hook and let it knead until it’s soft and slightly sticky.
Place it somewhere warm. I always put mine near the window even though I know dough doesn’t actually need sunlight… but it feels right.
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Step 3. Roll, Fill, and Slice
Punch the dough (lightly… unless you’ve had a day). Roll it out into a rectangle, spread the cinnamon filling, then pour the blackberry filling over it. Roll it up gently so it doesn’t ooze too much.
Use dental floss to cut it — yes, dental floss. If you’ve never done this, prepare to feel like a kitchen wizard.
Step 4. Let Them Rise Again
If you’re baking today, let the rolls rise until they’re puffy. If you want tomorrow-morning bliss, refrigerate overnight and bake fresh. It’s honestly magical.
Step 5. Bake
Bake at 350ºF until golden. Your kitchen will smell like a bakery had a baby with a berry patch. Try not to cry.
Step 6. Make the Frosting
Whip everything together until smooth and fluffy, stir in blackberry filling, and taste-test at least twice. For quality control, obviously.
Step 7. Frost and Swirl
Spread the frosting over the warm rolls and swirl more berry goodness on top. It’s messy. It’s beautiful. It’s perfect.
Storage Options:
These Blackberry Cinnamon Rolls stay soft for about 5 days at room temperature — assuming they last that long. Mine usually don’t. A quick microwave reheat makes them taste freshly baked again, which honestly feels like cheating in the best way.
Variations and Substitutions:
Because life is flexible and so are cinnamon rolls:
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Swap blackberries for raspberries or blueberries (still amazing).
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Add lemon zest for a bright morning vibe.
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Throw chocolate chips into the filling — no explanation needed.
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Try mixed berries if you’re feeling chaotic.
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Use orange zest for a holiday twist.
What to Serve with Blackberry Cinnamon Rolls?
These Blackberry Cinnamon Rolls go well with:
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Dark coffee
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Hot tea (chai is chef’s kiss)
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Scrambled eggs
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Yogurt and fruit
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A slow morning where you have nowhere to be
Frequently Asked Questions:
Can I use frozen blackberries for the filling?
Yes. Honestly, they work beautifully and don’t require washing (bless).
Why did my filling leak out?
It happens. Cinnamon rolls can be little divas. A bit of leakage is normal.
Can I make these ahead of time?
Absolutely. Overnight rolls are basically the best gift you can give your future self.
And there it is — imperfect, emotional, nostalgic, slightly chaotic, totally human, and packed with the magic of homemade Blackberry Cinnamon Rolls.
If you try them, genuinely, I’d love to hear how it went… or if they brought up any old memories for you too.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blackberry Cinnamon Rolls
Ingredients
Blackberry Filling
- 3 ½ cups blackberries fresh or frozen
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- ⅛ teaspoon salt
Dough
- ¼ cup warm water
- 2 ¼ teaspoons active dry yeast one ¼-ounce packet
- 1 teaspoon granulated sugar
- ¼ cup instant vanilla pudding mix
- 1 cup milk warmed
- ⅓ cup unsalted butter melted
- 1 tablespoon Greek yogurt
- 1 egg
- ½ teaspoon salt
- 3 to 3 ¼ cups all-purpose flour
Cinnamon Brown Sugar Filling
- 5 tablespoons salted butter softened
- ⅔ cup brown sugar
- 2 ½ teaspoons ground cinnamon
Blackberry Cream Cheese Frosting
- 5 ounces cream cheese
- 5 tablespoons unsalted butter softened
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups powdered sugar
- ¼ cup reserved blackberry filling
Instructions
Prepare the Blackberry Filling
- Place the blackberries in a medium saucepan set over medium heat. Cook until the berries soften and begin to release their juices, approximately 3–4 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add this mixture to the saucepan and continue cooking for 4–5 minutes, or until the filling thickens. Remove from the heat, transfer the mixture to a shallow bowl, and set aside to cool completely. Reserve ¼ cup of the filling for the frosting.
Prepare the Dough
- In a small measuring cup, combine the warm water, yeast, and sugar. Set aside for 5–10 minutes, or until the mixture becomes foamy. In the bowl of an electric mixer fitted with the whisk attachment, combine the pudding mix and warm milk; mix until slightly thickened. Add the melted butter, Greek yogurt, egg, and salt, mixing until fully incorporated.
- Switch to the dough hook attachment. Add the yeast mixture and 3 cups of flour. Knead on low speed for 6–7 minutes, adding additional flour, 1 tablespoon at a time, only if needed, until the dough is soft and cleans the sides of the bowl while remaining slightly sticky.
- Lightly grease a large bowl with cooking spray. Transfer the dough to the bowl, cover tightly with plastic wrap, and allow it to rise in a warm area until doubled in volume, approximately 2 hours. Prepare a 9×13-inch baking dish with nonstick cooking spray and set aside.
Shape the Rolls
- Once the dough has risen, punch it down gently. Turn it out onto a floured surface and roll it into an 18×12-inch rectangle. Prepare the cinnamon filling by combining the softened butter, brown sugar, and cinnamon in a bowl. Spread the mixture evenly over the dough. Spoon the blackberry filling evenly over the cinnamon layer.
- Beginning on the long edge, tightly roll the dough into a log, keeping the seam side down. Use plain, unwaxed dental floss or a bench scraper to slice the log into 12 evenly sized rolls. Arrange the rolls in the prepared baking dish and cover with plastic wrap.
Second Rise
If baking immediately:
- Allow the rolls to rise in a warm environment until doubled in size, approximately 1 hour.
If baking the next day:
- Refrigerate the covered rolls for up to 20 hours. Before baking, allow the rolls to sit at room temperature for approximately 1 hour or until nearly doubled in size.
Bake the Rolls
- Preheat the oven to 350°F (177°C). Bake the rolls for 25–30 minutes, or until they are lightly golden brown on top. Remove from the oven and allow them to cool slightly while preparing the frosting.
Prepare the Blackberry Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed for 1 minute. Add the corn syrup, vanilla extract, salt, and powdered sugar. Beat for 2 minutes, scraping the bowl as needed. Stir in 2 tablespoons of the reserved blackberry filling.
- Spread the frosting over the warm rolls. Use the remaining blackberry filling to swirl additional color and flavor on top. Serve immediately.
Notes
- Replace all-purpose flour with a high-quality 1:1 gluten-free baking flour that contains xanthan gum.
- Add an additional 1–2 tablespoons of milk if the dough feels drier than standard dough; gluten-free flour absorbs more moisture.
- Avoid over-kneading, as gluten-free dough does not become elastic. Mix only until ingredients are combined.
- The rolls will be slightly more delicate but will still bake beautifully with a soft texture.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
