I cam across these cinnamon rolls on instagram via Cambrea Bakes, I was instantly drawn to these cinnamon rolls from the crumb topping and the melty smooth jam inside. These were so soft and delicious, making them the perfect cinnamon roll for febuary as we begin our transition into spring and all things spring inspired food.
This is one of those recipes that is time intensive, as it takes 3hrs to make for about 12 rolls depending on how you like your size. Their is a lot of steps, rest time but the end result gives you something you and everyone will love. Now would i make this again? Probably not just from how long it takes, and while i loved the mix of crumb topping, jam and cinnamon roll. I probably would end up making a jam cinnamon roll and skip the crumb topping next time.
The recipe I used is down below from Cramea Bakes, the only thing I changed is that i made my ingredients dairy free and for me it did not change the taste at all. I used almond milk, and diary free heavy cream and organic jam, and unbleached all purpose flour and bread flour.
Blackberry Raspberry Cinnamon Rolls-Dairy Free
Prep Time-3hrs
Cook Time-30mins
Total time-3hrs 30mins
Servings- 12
Blackberry Raspberry Jam
- 1 cup frozen blackberries
- 1 cup frozen raspberries
- 2 tablespoons light brown sugar, packed
- 1 teaspoon vanilla paste or extract
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Tangzong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour,
- 1/3 cup light brown sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup dairy free heavy cream, room temperature
- 1/3 cup whole milk, room temperature- Almond milk
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste-Vanilla extract works too
- Tangzhong from above
- 6 tablespoons dairy free unsalted butter, room temperature
Cinnamon Sugar Filling
- 1/2 cup dair free unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
Cinnamon Crumb Topping
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons dairy free unsalted butter, melted
Berry Icing
- 2 cups powdered sugar
- 2 tablespoons dairy free unsalted butter, melted
- 2 tablespoons dairy free heavy cream
- 2 tablespoons whole milk-almond milk works too
- 1 teaspoon vanilla bean paste or extract
- 2-3 tablespoons reserved blackberry raspberry jam
Directions
Combine the blackberries, raspberries, brown sugar, vanilla, and lemon juice in a pot. Cook over medium heat, stirring and mashing occasionally, until the berries have released their juices and are bubbling. Mix the cornstarch and water, then stir it into the berries.
Cook another 2-3 minutes or until the jam is super thick. Reserve 2-3 tablespoons the frosting, then set both aside to cool.
1 cup (122 g) frozen blackberries,1 cup (122 g) frozen raspberries,2 tablespoons (20 g) light brown sugar,1 teaspoon vanilla paste or extract,1 teaspoon lemon juice,1 tablespoon cornstarch,1 tablespoon water
In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
1/4 cup (32 g) bread flour,3/4 cup (155 g) water
In a stand mixing bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
3 2/3 cups (485 g) bread flour,1/3 cup (66 g) light brown sugar,2 teaspoons instant yeast,1 teaspoon fine sea salt,1/3 cup (78 g) heavy cream,1/3 cup (78 g) whole milk,1 (50 g) large egg,1 teaspoon vanilla bean paste,Tangzhong from above
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
6 tablespoons (84 g) unsalted butter
Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
While the dough rests, combine the butter, brown sugar, and cinnamon until smooth.
1/2 cup (113 g) unsalted butter,1/2 cup (100 g) light brown sugar,1 tablespoon ground cinnamon
Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the cinnamon mixture across the dough, leaving a 1/2-inch border clean at the top. Next, spread the berry filling on top.
Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
When ready to bake, combine the crumb topping ingredients until crumbly. Place the crumbs on top of the cinnamon rolls, then bake for 30-40 minutes, or until the internal temperature of the center rolls reaches 185°F.
1/2 cup (65 g) all-purpose flour,1 tablespoon (15 g) granulated sugar,1 teaspoon ground cinnamon,3 tablespoons (42 g) unsalted butter
While the rolls are briefly cooling, make the frosting. Whisk together the powdered sugar, melted butter, heavy cream, milk, vanilla, and reserved berry jam until smooth. Pour the frosting over the warm rolls, and enjoy!
2 cups (240 g) powdered sugar,2 tablespoons (28 g) unsalted butter,2 tablespoons heavy cream,2 tablespoons whole milk,1 teaspoon vanilla bean paste or extract,2-3 tablespoons reserved blackberry raspberry jam
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