Blackberry Raspberry Sweet Rolls (Print Version)

# Ingredients:

→ For the Blackberry Raspberry Jam

01 - 1 cup of raspberries from the freezer
02 - 1 cup of frozen blackberries
03 - 2 tablespoons of packed light brown sugar
04 - 1 teaspoon of vanilla extract or paste
05 - 1 teaspoon of fresh lemon juice
06 - 1 tablespoon of cornstarch
07 - 1 tablespoon of water

→ For the Tangzhong (Starter)

08 - 1/4 cup bread flour
09 - 3/4 cup water

→ For the Cinnamon Roll Dough

10 - 3 and 2/3 cups bread flour
11 - 1/3 cup packed light brown sugar
12 - 2 teaspoons of instant yeast
13 - 1 teaspoon of fine sea salt
14 - 1/3 cup of room temp heavy cream
15 - 1/3 cup of whole milk at room temperature
16 - 1 large egg, brought to room temperature
17 - 1 teaspoon of vanilla bean paste
18 - 6 tablespoons of butter softened to room temp

→ For the Cinnamon Sugar Filling

19 - 1/2 cup of butter softened
20 - 1/2 cup of packed light brown sugar
21 - 1 tablespoon of cinnamon powder

→ For the Cinnamon Crumb Topping

22 - 1/2 cup all-purpose flour
23 - 1 teaspoon ground cinnamon
24 - 1 tablespoon of granulated sugar
25 - 3 tablespoons of melted butter

→ For the Berry Icing

26 - 2 cups of powdered sugar
27 - 2 tablespoons of butter melted
28 - 2 tablespoons heavy cream
29 - 2 tablespoons of whole milk
30 - 1 teaspoon of vanilla extract or paste
31 - 2-3 tablespoons of reserved blackberry raspberry jam

# Instructions:

01 - Throw the raspberries, blackberries, lemon juice, vanilla, and brown sugar into a medium pot. Put it on medium heat, stirring and mashing every now and then, until the berries get juicy and start bubbling. Mix water and cornstarch in a small dish to make a slurry, then pour it into the berry mix. Keep cooking for another 2-3 minutes until it's thickened up like jam. Keep 2-3 tablespoons aside for the frosting and let the rest cool.
02 - In a little pan, whisk water and the bread flour together. Keep whisking over medium heat for about 4-5 minutes until it turns into a paste. Spoon it into a bowl and let it hang out to cool until you're ready.
03 - Toss the bread flour, sugar, yeast, and salt into your stand mixer bowl. Add the milk, cream, egg, vanilla, and the tangzhong you made earlier. Attach the dough hook and run it at a low speed for two minutes to get a shaggy dough.
04 - Keeping the mixer at low speed, start adding your softened butter one spoonful at a time. Let each chunk blend in before dropping in the next one. Knead for 8-10 minutes until it forms a soft, stretchy dough.
05 - Take your dough out and stretch it into a ball, pulling the edges underneath. Place it facing seam-side down in the mixing bowl and cover with plastic wrap. Let it rest for 30 minutes.
06 - While your dough’s resting, mix up the soft butter, cinnamon, and sugar in a bowl until it’s smooth and spreadable.
07 - Roll the dough on a floured surface into a big rectangle, about 15x21 inches, with the long side closest to you. Evenly spread the cinnamon filling over it but leave a half-inch border along the top. Spread the cooled berry jam (the non-reserved batch) on top of the cinnamon layer.
08 - Slice the dough into 12 strips using a cutter or sharp knife, each about 1 3/4 inches wide. Roll each strip into a spiral starting from the bottom. Place the rolls, with the spiral side up, into a 9x13 pan lined with parchment paper.
09 - Cover the baking pan with plastic wrap and let it sit for 1-2 hours until the rolls puff up and double in size. Preheat your oven to 325°F (162°C) while you wait.
10 - Once the rolls are nearly done rising, mix the flour, sugar, cinnamon, and melted butter in a bowl. Stir until it becomes crumbly.
11 - Evenly sprinkle the crumb topping over the rolls and bake them for 30-40 minutes. Use a thermometer to check that the centers reach 185°F.
12 - While the rolls cool a little, make your icing. Stir together the powdered sugar, milk, cream, melted butter, vanilla, and the berry jam you set aside. Keep whisking until it’s smooth.
13 - Spread the icing all over those warm rolls and dig in immediately for the best flavor.

# Notes:

01 - Measure flour properly by fluffing it, scooping it into your cup, and leveling it with a knife—or better yet, weigh it with a kitchen scale.
02 - Leftover rolls stay good for up to five days, either at room temp or in the fridge.
03 - You can assemble the rolls, wrap them up, and refrigerate overnight. Let them double in size at room temp before baking.

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