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Blackberry Brioche Cinnamon Rolls with Browned Butter Glaze

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Blackberry Brioche Cinnamon Rolls with Browned Butter Glaze

Blackberry Brioche Cinnamon Rolls with Browned Butter Glaze

A few weeks ago I had a special request from my sister’s sister-in-law, Jacie (Hey Jacie! 😉 ) asked me for a recipe for cinnamon rolls using blackberry jam. Washington had quite the bumper crop of blackberries this year and everyone was scrambling to pick as many as possible (myself included!). Since I don’t live there I put out a facebook request asking people to donate to me 🙂 which Jacy did and then I was able to pick a bit while I was visiting which enabled my hubby to make himself quite a large batch of blackberry jam AND I saved a couple bags of whole berries for other desserts. 

If you know my husband, Jeremiah, that last comment may have confused you a little. Yes. Jeremiah made the blackberry jam.

That is how our relationship roles. 

When the other person isn’t getting a job done fast enough for our liking we tend to take matters into our own hands. Thus I have found myself repairing fencing in a snowstorm and I have a feeling I will end up placing a certain rooster in the stew pot before hunting season is over (he keeps going after the kids) and it also means Jeremiah went ahead and took care of the lack of blackberry jam making. 

Which was awesome because I didn’t feel like it. 

I loved the idea of blackberry cinnamon rolls, so this is what I came up with. My main requirement for most breakfast recipes is they don’t take to long to make. I typically get up before everyone else and get breakfast baking and then sit and have coffee, but since I am making the breakfast ahead of the coffee….things need to be fairly simple. 

I think this is pretty simple to do with a little bit of planning and allows you to have your delicious cinnamon rolls ready to eat within about an hour. 

Sweet, right?! Here we go….

Blackberry Brioche Cinnamon Rolls with Browned Butter Glaze
 
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Recipe By:
Recipe type: Breakfast, cinnamon rolls
Serves: 12 cinnamon rolls
Ingredients
  • FOR THE BRIOCHE DOUGH
  • ¾ cup luke warm water
  • ¾ tablespoon yeast
  • ¾ tablespoon kosher salt
  • 4 eggs, lightly beaten
  • ¼ cup honey
  • ¾ cup (1½ stcks) melted butter
  • 3¾ cups all purpose flour
    FOR THE FILLING
  • ⅔ cup melted butter
  • 1 cup blackberry jam
    FOR THE BROWNED BUTTER GLAZE
  • ½ cup butter
  • 1 teaspoon pure vanilla extract
  • ½ cup powdered sugar
Preparation Instructions
  1. The key to this recipe is making the dough ahead of time. This is great if you want these during the week and like to do food prep over the weekend I usually do it the night or two before as this dough will keep for about a week if kept in the fridge.
  2. To make the dough, combine all the dough ingredients in a large bowl. Stir until mixed up pretty well, it doesn't have to be completely smooth, some lumps are just fine.
  3. Let it sit at room temp for about 2 hours and then move to the refrigerator.
  4. When you are ready to have some deliciousness, pull out your dough.
  5. Preheat your oven to 350Ëš and place a tablespoon of butter into a 9" cast iron pan and put it in the oven to preheat (if you don't have a cast iron pan, use a 9" cake pan or springform pan or a pie plate, just about anything will work really just skip the preheating in the oven and smear whatever you are using with some soft butter).
  6. Sprinkle your counter with flour and grab the dough. Roll out into a rectangle.
  7. Smear the ⅔ cup of melted butter all over the dough, then smear the blackberry jam all over that.
  8. Start at one short end of the dough and start rolling up.
  9. Once it's all rolled, slice into 2" pieces. Grab your pan out of the oven and carefully place the sliced rolls into the pan.
  10. Bake until lightly browned on top, about 30-35 minutes.
  11. While they are baking go ahead and brown your butter. Take a ½ cup of butter and place it in a medium saucepan over low heat. Keep a close eye on it - once it starts to brown there a fine line between brown and burnt.
  12. When it is close, it will foam quite a lot, keep swirling it over the heat until you can see the butter below the foam has turned brown and it will have a wonderful caramel smell. Remove from the heat and set aside to cool.
  13. Once you pull the rolls out of the oven, add the powdered sugar and vanilla to the browned butter and whisk to combine.
  14. Pour the mixture over the top of the hot rolls and serve!

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Original dough recipe from: Artisan Bread In 5 Minutes A Day 

Megan
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