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Blackberry Sticky Buns

July 12, 2013 by Heather Tullos 27 Comments

 Soft from-scratch rolls filled with brown sugar, cinnamon, and fresh blackberries, topped with a smooth cream cheese glaze. Blackberry Sticky Buns are my favorite way to use up fresh blackberries!

Blackberry Sticky Buns

I need to complain for a minute.

About the weather. This doggone tropical weather that won’t let me get anyyyyything done. The grass has been halfway mowed for oh I dunno, a week? It looks really cool.

There is an acre of dandelions between us and the road with a big stripe mowed down the middle. Classy.

And then there’s Lucy. Missy Prissy Lucy that does not want any part of walking in high grass or getting her feet wet which makes walking her pretty much impossible since all we have out here is damp dewy high grass. Can someone please tell her that she is definitely mixed with some kind of bird dog and tall grass is supposed to be her thing?

Or maybe we could just explain that she is a dog (one that is currently PASSED OUT on the sofa next to me with her head on a pillow like the diva she is).

Sticky Buns with Fresh Blackberries

There are big muddy puddles at the front door AND the back. So leaving the house in sandals or flip flops means mud between my toes (ew) but wearing my polka dot rain boots means my feet are hot and sweaty (double ew).

The most annoying problem though, besides the fact that my hair now has its own zip code I mean, is that I can’t get any work done!! Example #1- Blackberry Sticky Buns.

It occurred to me that I don’t have any sweet roll recipes on this site which is kind of offensive considering my mutual affection for both breakfast and dessert. So I hauled out my New Best Recipes from Cooks Illustrated book and found exactly the recipe I wanted to play with.

For those of you that are unfamiliar, that book is like a kitchen bible. It is full of awesome basic recipes that can easily be adapted, and spells out all the reasons why a recipe will or won’t work. It is an amazing reference and I highly suggest you add it to your cookbook shelf!

Sticky Bun Dough Recipe

Last Saturday morning the sun was shining and I thought, “Ah ha!! Sticky Bun Day!”

But no sooner than I could mix up the dough and get it to rise did the clouds return leaving me with a pan full of really pretty Blackberry Sticky Buns that do not look really pretty in photos. I probably should have opted to just make The Easiest Blackberry Cobbler. 

So the other day when we were talking about Peach Berry Crumble, and I was telling you that the food needs to LOOK like you wanna eat it? I was being serious.

But where these Blackberry Sticky Buns are concerned please disregard that statement.

Cinnamon Rolls with Berries

Because even though the lighting is all cloudy blue, and I moved everything around so much chasing  a sunshine that is obviously on summer vacation, that nothing is set up right and it all looks a little crayzay, these sticky buns are DELICIOUS.

Like warm gooey pull apart bakery quality delicious. Like the local coffee shop with the fresh baked goods has nothin on these babies delicious.

Blackberry Sticky Buns

And they made me forget about all my muddy toe high maintenance puppy woes.

You should know going in that this recipe makes a big pan of pretty gimantico sticky buns. They would be perfect for a sleepover or a family brunch. Or a Saturday morning in my house where the bottomless pits with annoying boy metabolism live.

They also keep well (refrigerated) but are best all gooey and warm straight from the oven.

Blackberry Sticky Buns

 

Blackberry Sticky Buns

Yield: 12 large sticky buns
Prep Time: 40 minutes
Rise Time: 3 hours
Cook Time: 25 minutes
Total Time: 4 hours 5 minutes
Blackberry Sticky Buns are sticky sweet buns loaded with fresh blackberries and brown sugar, and then covered in a smooth cream cheese glaze. Perfect for long lazy mornings and a cup of coffee.

Ingredients

Dough

  • 1/2 cup milk
  • 1/2 cup unsalted butter
  • 4 - 4 1/2 cups all purpose flour ***see note***
  • 1 1/2 teaspoons salt
  • 1 egg + 2 egg yolks
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 package)
  • 1/2 cup warm water

Filling:

  • 1 teaspoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 cup light brown sugar
  • 2 1/2 cups fresh blackberries

Cream Cheese Glaze:

  • 1 teaspoon vanilla
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 2 tablespoons light corn syrup ***see note***
  • 8 ounces cream cheese, softened
  • 1 pinch salt

Instructions

  • In a small saucepan heat the butter and the milk over medium heat JUST UNTIL the butter melts. Keeping it on the cooler side will speed things along (because if it's too warm it will kill the yeast so you'll need to wait for it to cool down some). Remove from the heat and set aside.
  • In a large bowl whisk together the warm water, yeast, sugar, and eggs + egg yolk until combined. Sprinkle in the salt, warm milk/butter mixture, and 2 cups of the flour. Stir until combined (I use a sturdy spatula or wooden spoon for this).
  • Add the last 2 cups of flour and work them in (I just use my hands at this point), kneading the dough in the bowl for about 10 minutes, only adding more flour if the dough seems too sticky or wet. It should be soft, pliable, and shiny from the butter.
  • Shape the dough into a big ball, place in a large oiled bowl, cover with plastic wrap, and let it rise for 1 1/2 hours.
  • Butter a 9 X 13 baking dish. Toss the blackberries with the brown sugar, cinnamon, and cornstarch. Lightly dust a work surface with flour.
  • When the dough has doubled in size lay it on the prepared work surface and roll it out to about 16 X 12, with the longer side closest to you. If you don't have a rolling pin just stretch it and press with your hands. This dough is really easy to work with.
  • Scatter the blackberry filling evenly across the dough. Roll it up lengthwise (refer to blog post photos for visual aids) and cut into 12 pieces. Lay the pieces in the prepared baking dish, cover with plastic wrap, and let them rise for another 1 1/2 hours.
  • Pre-heat the oven to 350.
  • Bake the risen rolls for 25-30 minutes. They will be golden and pretty.
  • While the buns bake, mix all the ingredients for the glaze until smooth.
  • When you take the buns from the oven, let them cool for a few minutes before inverting them into a wire rack. Flip them back over and frost them with the glaze.
  • Serve warm.

Notes

#1- Add only the LEAST AMOUNT OF FLOUR you can manage. You will definitely need the first 4 cups, but only add additional flour if your dough seems too sticky and wet. Humidity will play a role in how much flour you need and too much can make your rolls tough.

#2- The corn syrup in the glaze is what gives it that glossy appearance just like the glaze from a package of cinnamon rolls. If you don't have it on hand feel free to omit it, but based on my results here I would HIGHLY recommend it!!

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Nutrition Information:

Amount Per Serving:Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
© Heather Tullos
Cuisine: American

Recipe only slightly adapted from the New Best Recipe Revised Edition Cookbook

Love a Good Sticky Bun Recipe? You Should Also Try…

Giant Cinnamon Rolls

It doesn’t get much more indulgent than Giant Cinnamon Rolls the size of your hand! You can make this coffee house favorite right at home!

The dough is actually the same dough that we use in this Blackberry Sticky Buns recipe. It’s soft and pulls apart easily, but is also sturdy enough to hold fruit of loads of buttery cinnamon filling.

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Filed Under: Breads, Breakfast, Dessert, Sugar Tagged With: blackberries, brioche, cream cheese frosting, sweet rolls

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Reader Interactions

Comments

  1. Rachel

    July 12, 2013 at 11:14 am

    Is it a bad thing that I want to lick the frosting? These look good. Another recipe to add to my growing pile. 🙂 —Rachel

    Reply
    • Heather

      July 12, 2013 at 11:28 am

      Not a bad thing AT ALL!! I definitely licked the frosting. Several times.

      Reply
  2. Nicola

    July 12, 2013 at 1:07 pm

    Ohhhhh my. Love the look of these Heather!

    Reply
    • Heather

      July 12, 2013 at 6:10 pm

      Thanks, Nicola! This was my first attempt at a yeasted sweet roll– they are AWESOME!! You could pull these off no problem.

      Reply
  3. Easy Life Meal & Party Planning

    July 12, 2013 at 1:59 pm

    They look wonderful. Combining sweet rolls with blackberries is heavenly!
    Terri Henkels
    Easy Life Meal & Party Planning

    Reply
    • Heather

      July 12, 2013 at 6:10 pm

      Thank you Terri!!

      Reply
  4. Joanne

    July 13, 2013 at 11:01 am

    I definitely feel like every time I go to take photographs lately, it starts pouring. No bueno.

    I’m not sure anything could make these glorious buns look bad though!

    Reply
    • Heather

      July 14, 2013 at 12:14 pm

      The clouds are on my nerves for sure. I’m not sure I prefer the raging heat either though. I think I’m ready for fall.

      Reply
  5. Carine

    July 13, 2013 at 10:17 pm

    Well, they do look like I wanna eat them to me!
    🙂

    Reply
    • Heather

      July 14, 2013 at 12:14 pm

      Thanks Carine!

      Reply
  6. Averie @ Averie Cooks

    July 14, 2013 at 1:25 am

    I love the corn syrup in cream cheese glaze tip. I’ve never done that! Thank you!!! I have played around with all kinds of variables to try to get my CC frosting to stay smooth, not harden up, and get ‘crunchy’ after it’s been exposed to air. I have the best results with using granulated sugar rather than confectioners for some reason. But your idea is way better.

    And your rolls look perfect!! And…The New Best Recipe IS the kitchen bible. Word.

    Reply
    • Heather

      July 14, 2013 at 12:13 pm

      It was totally a Cook’s Illustrated tip! One that worked fabulously. Those sticky buns were hanging around here for several days and the frosting never got crunchy or hard– it stayed glossy & creamy. I’ve never tried using granulated sugar for cream cheese frosting- I’ll have to give that a shot!

      Reply
  7. Ameena

    July 14, 2013 at 8:51 am

    Sorry about the weather…can’t think of a better way to get through it than with lots of sugary sticky buns. They look delicious!!

    Reply
  8. tanya

    July 15, 2013 at 4:12 pm

    Well when I do make these, I’m going to want a big pan full! These are wonderful with all those plump blackberries! I love the name of your dog. If we didn’t end up pregnant with our daughter Lucy, I knew we’d be getting another dog so I could use that name!

    Reply
  9. Sandra - The Foodie Affair

    July 20, 2013 at 11:56 pm

    These are gorgeous! I love Cooks Illustrated too! I get so intimidated with playing with yeast. I gotta get over that cause I’m missing out for sure!!

    Reply
  10. HelloMyNameIs

    July 21, 2013 at 10:10 pm

    Mmmm sticky buns…jealous!!! lol Can you make some Paleo desserts? haha

    Reply
  11. Paula

    January 21, 2014 at 12:47 pm

    Yes, just yes!!!

    Reply
    • Heather

      January 22, 2014 at 9:37 am

      Thanks Paula!!!!

      Reply
  12. Ashley @ Wishes and Dishes

    January 21, 2014 at 1:01 pm

    Oh wow – these are amazing!

    Reply
    • Heather

      January 22, 2014 at 9:36 am

      Thank you Ashley!!!

      Reply
  13. Jennifer Stewart

    June 25, 2014 at 10:03 am

    These look divine! What a great way to use all those summer berries I have lying around!

    Reply
  14. Caroline

    October 1, 2016 at 2:07 am

    Yeah they look devine! I wonder if you can use Raspberries instead of Blackberries. Regarding the granulated sugar in frosting? I’d think it would be grainy so I’d use powdered sugar. Have made Cinnamon Rolls and Sticky Buns but not with fruit. It’s hot here as well and I’m ready for the cooler weather! Thanks Heather!

    Reply
    • Heather Tullos

      October 1, 2016 at 9:29 am

      You can definitely use raspberries! Or blueberries. Or strawberries! And the frosting is actually a Cooks Illustrated recipe so TRUST — it’s pretty fabulous 🙂 Hope you enjoy!

      Reply

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Hiya! I'm Heather.

Heather

Heather lives in North Carolina with 6 rescue dogs, foster dogs [adopt!], 2 identical cats, and her very tolerant family. If you wanna cook and like to eat you're in the right place. Fun, easy, fresh food. Loves sprinkles, has too many brownie recipes, and will probably talk too much about her dogs.
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