Melt in your mouth Blackberry Sweet Rolls ~ these no yeast breakfast buns need no rising time, and are made with a super delicious blackberry filling using whole berries! They couldn’t be easier, or more delicious, and they put Cinnabons to shame!
This no rise blackberry cinnamon roll recipe is a riff on my No Yeast Cinnamon Rolls
I use a soft, buttery biscuit dough to stand in for a traditional yeasted dough. It’s the quick, ready-in-one hour version of breakfast buns that I just can’t get enough of! And if you don’t have blackberries, use a good quality jam instead, you don’t want to miss these!
Wild blackberries make a heavenly filling for these sweet and tart breakfast rolls ~
What I like about these rolls is their sheer simplicity. No yeast to fiddle with, no cooking a filling…just roll out the simple dough and scatter it with berries. Frozen berries (smaller, frozen berries work best for stability when rolling up the dough) are tossed with sugar and a bit of cornstarch to form the juicy filling as they bake.
If you’ve got larger berries (like most of the blackberries you find in the supermarket), you may want to roughly chop them before using. You can also use raspberries, or black raspberries if you’ve got them!
The best way to cut these rolls is with dental floss
Have you ever tried using dental floss to cut rolled pastries like buns and rolls? It’s super easy and makes a breeze of cutting through delicate dough without squishing it.
- Use a clean (duh) piece of floss, long enough to wrap around your log of dough with several inches to spare.
- Slide the floss underneath your log of dough, about where you want to make your cut. Cross the two ends of the floss over each other, and simply pull to cut through the dough. Repeat through the whole log.
The key to a glossy glaze is a little bit of butter
Every sweet roll needs a glaze. The biscuit dough itself is just lightly sweetened, and the berries are nice and tart, so you really want that extra pop of sweetness. The addition of melted butter makes a beautifully rich, translucent glaze, perfect on these rolls.
Why you really need to try this no yeast sweet roll dough
- Normally sweet rolls require a lot of advance planning, lots of time to rise, and a packet of yeast that hasn’t expired. This dough is as quick to make as biscuits, so you can have cinnamon rolls on demand, which is revolutionary.
- Yeasted dough is lovely, but has a rather stiff, chewy texture. These rolls are soft and plush, which I prefer. Think of it as the difference between bread and a soft biscuit texture.
- Once you’ve tried it, you’ll get so excited about all the variations you can make; I’ve been planning versions for every month of the year.
- It’s perfect for the busy holidays when you want to show some love from the kitchen, but you’re strapped for time.
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Blackberry Sweet Rolls
For the biscuit dough
- 2 cups all purpose flour (240 grams)
- 2 Tbsp light brown sugar
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter (113 grams), cold, cut into pieces
- 2/3 cup milk or buttermilk (160ml)
- 1 tsp vanilla extract
For the filling
- 1/4 cup granulated sugar (52 grams)
- 3/4 tsp cornstarch
- 2 1/2 cups frozen blackberries (or other small berries)
For the glaze
- 1 Tbsp melted butter, unsalted
- 1 1/2 cups powdered sugar (180 grams)
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1/4 cup milk or cream to thin (60 ml)
- Preheat oven to 400F and lightly butter an 11 inch oval baking dish (see notes for alternatives). You want something that will fit the 8 rolls comfortably with a little room between them to expand.
- To make the biscuit dough, place the flour, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in the bowl of a food processor. Pulse a few times to mix the ingredients together.
- Add the cold butter to the food processor, and pulse until the mixture is coarse and crumbly. A few pea-size pieces of butter remaining are fine.
- Add the vanilla extract to the milk, and drizzle it through the top of the food processor while pulsing until the dough comes together into a single mass.
- Remove the dough to a lightly floured surface and knead it just about 10-12 times until it's smooth and not so sticky.
- Roll the dough out into a single rectangle about 18 inches long and 12 inches wide.
- While your berries are still frozen, quickly toss them with the sugar and the cornstarch to coat evenly. Sprinkle this mixture over the rolled out biscuit dough.
- Gently roll the dough from the long edge into a long tube.
- Using a clean piece of dental floss (this works best), or a sharp knife, cut the log into 8 equal size rolls.
- Carefully move the rolls to your prepared baking dish, spreading them out evenly. They will likely be delicate, so move them gently. If any berries fall out, just tuck them back into the rolls.
- Turn the oven temperature down to 375F, and bake for about 35-40 minutes until puffed, golden, and the juices of the blackberries are starting to bubble.
- Meanwhile, whisk together the glaze ingredients until smooth.
- When the rolls come out of the oven, allow them to cool briefly, and then spread the glaze over them while they are still warm.