Blackberry Cinnamon Buns. Yup, it’s a thing. Well at least it is now! It’s hard to believe cinnamon buns could be improved upon. But I promise you that fresh blackberries take already amazing cinnamon buns to another level. Something about the sweet and tart fruit and it’s texture that marries perfectly with a cinnamon bun and kind of blows your mind.
Somehow Blackberries Make Cinnamon Buns Even Better
We polished off a dozen of these within 10 minutes while visiting with family. They are so, so good. So good in fact, it will be hard for me to make a cinnamon bun again without adding blackberries!
I don’t know anyone who waits for cinnamon buns to cool as the warm ooey gooey goodness is the best part. These are no exception. We waited just long enough to give the blackberries a chance to cool, so we didn’t burn ourselves and then dove right in.
Blackberry Cinnamon Buns
An AMAZING and quick cinnamon bun recipe with fresh blackberries.
Ingredients
Dough
- 1 3/4 Cups Warm Water
- 6 Tablespoons Granulated Sugar
- 1/4 Cup Vegetable Oil
- 3 Tablespoons Quick Rise Yeast
- 1 1/2 teaspoons salt
- 1 Extra Large Egg
- 5 1/4 Cups All Purpose Flour
- 2 Tablespoons Softened Butter (for greasing pan)
Filling
- 1/4 Cup Melted Butter
- 1 1/2 Cup Brown Sugar
- 1 1/2 teaspoons Cinnamon
- 1 1/2 Cups Blackberries
Icing
- 1 1/2 Cups Powdered Sugar
- 3 Tablespoons Half and Half (or milk)
- 1/2 teaspoon vanilla (or 1/4 tsp vanilla bean paste)
Directions
Dough
- Mix together the warm water, sugar, oil and yeast in stand mixer and let sit for 15 minutes.
- Then add the egg, flour and salt.
- With dough hook on level 2 mix/knead the dough together for 10 minutes until dough is soft and elastic and bounces back when lightly depressed with a knuckle.
- Remove dough hook and allow to rest in mixer about 10 – 30 minutes, until double in size.
- Generously use your hands to spread the softened 2 tablespoons of butter all over a 9 x 13 inch baking dish. Set aside.
Rolling and Filling
- Mix cinnamon and sugar together in small bowl.
- Melt 1/4 cup of butter.
- Punch down dough.
- Lightly oil countertop or workspace.
- Dump out dough and press into a rectangle of even thickness (approx anywhere between 18 x 12 inches and 24 x 16 inches, depending on desired thickness) with your hands or a lightly floured rolling pin.
- Spread with 1/4 cup melted butter.
- Immediately sprinkle with cinnamon and sugar and spread to the edges as evenly as possible.
- Sprinkle the blackberries over top of the filling.
- Gently roll up the dough into a log, tucking in any blackberries that may try to make an escape.
- With a serrated knife, coated in flour, gently cut, with a sawing motion into 12 even slices, transferring to the buttered baking dish.
- Cover loosely and let rise until double in size (these make delightfully large cinnamon buns). About 30 minutes.
- Bake at 400 degrees fro 12 -15 minutes, until nicely browned.
- Remove from oven.
Frosting
- While cinnamon buns cool slightly, mix 1 1/2 Cups of powdered sugar, 3 Tablespoons of milk and the vanilla together to make pourable icing. Adding more or less liquid to desired constancy.
- Drizzle over the warm buns and serve.
Notes:
We used a Pampered Chef Stoneware to bake these, but a classic glass Pyrex baking dish would work just as well.
These are amazing warm.
Blackberry Cinnamon Buns
Author: Laura Crawford
Recipe type: Dessert, Breakfast
Prep time:
Cook time:
Total time:
Serves: 12
Delicious and quick recipe for CINNAMON BUNS with blackberries
Ingredients
- 1¾ Cups Warm Water
- 6 Tablespoons Granulated Sugar
- ¼ Cup Vegetable Oil
- 3 Tablespoons Quick Rise Yeast
- 1½ teaspoons salt
- 1 Extra Large Egg
- 5¼ Cups All Purpose Flour
- 2 Tablespoons Softened Butter (for greasing pan)
- ¼ Cup Melted Butter
- 1½ Cup Brown Sugar
- 1½ teaspoons Cinnamon
- 1½ Cups Blackberries
- 1½ Cups Powdered Sugar
- 3 Tablespoons Half and Half (or milk)
- ½ teaspoon vanilla (or ¼ tsp vanilla bean paste)
Instructions
- Mix together the warm water, sugar, oil and yeast in stand mixer and let sit for 15 minutes.
- Then add the egg, flour and salt.
- With dough hook on level 2 mix/knead the dough together for 10 minutes until dough is soft and elastic and bounces back when lightly depressed with a knuckle.
- Remove dough hook and allow to rest in mixer about 10 - 30 minutes, until double in size.
- Generously use your hands to spread the softened 2 tablespoons of butter all over a 9 x 13 inch baking dish. Set aside.
- Mix cinnamon and sugar together in small bowl.
- Melt ¼ cup of butter.
- Punch down dough.
- Lightly oil countertop or workspace.
- Dump out dough and press into a rectangle of even thickness (approx anywhere between 18 x 12 inches and 24 x 16 inches, depending on desired thickness) with your hands.
- Spread with ¼ cup melted butter.
- Immediately sprinkle with cinnamon and sugar and spread to the edges as evenly as possible.
- Sprinkle the blackberries over top of the filling.
- Gently roll up the dough into a log, tucking in any blackberries that may try to make an escape.
- With a serrated knife, coated in flour, gently cut, with a sawing motion into 12 even slices, transferring to the buttered baking dish.
- Cover loosely and let rise until double in size (these make delightfully large cinnamon buns). About 30 minutes.
- Bake at 400 degrees fro 12 -15 minutes, until nicely browned.
- Remove from oven.
- While cinnamon buns cool slightly, mix 1½ Cups of powdered sugar, 3 Tablespoons of milk and the vanilla together to make pourable icing. Adding more or less liquid to desired constancy.
- Drizzle over the warm buns and serve.
The cinnamon bun recipe is an adaptation of this original recipe found here.
Need more blackberries?! Check out Blackberry Pie or Blackberry Jam
These were SO AMAZING!
I have been thinking about them ever since!!
Me too. They are my new favourite!
Thank you. I loved how quickly they disappeared!!