Sourdough Blackberry Lavender Rolls with Cream Cheese frosting

These Blackberry Lavender Rolls are the ultimate brunch sweet roll dough recipe: fluffy sourdough cinnamon rolls with blackberry compote and lavender cream cheese frosting

Prep Time 45

Rise time 9 13

Total Time 9 58

Equipment

Ingredients

Lavender Infused Milk

▢ 1 cup Milk
▢ 2 tablespoon Dried culinary lavender

Sweet Roll Dough

▢ 4 ¼ cups All purpose flour (plus up to ¼ cup more if needed)
▢ 1 cup Active sourdough starter
▢ ¾ cup Lavender infused milk cooled to room temperature
▢ 3 Eggs
▢ 2 tablespoon Sugar
▢ ½ tablespoon Salt
▢ ½ cup Butter, softened

Blackberry Compote Filling

▢ 2 ½ cups Fresh blackberries (halve larger berries)
▢ ⅓ cup White sugar
▢ Pinch of salt
▢ 1 tablespoon Lemon juice (optional)
▢ 2 tablespoon Cornstarch
▢ 2 tablespoon Water (for slurry)
▢ ¼ cup Butter, softened (for spreading on dough)
▢ Brown sugar (light sprinkle) Optional

Blackberry Lavender Cream Cheese Frosting

▢ 8 oz Cream cheese, softened
▢ 4 tablespoon Butter, softened
▢ 2-2 ½ cups Powdered sugar
▢ 2-4 tablespoon Reserved lavender infused milk (use as needed)
▢ 1 teaspoon Vanilla Optional
▢ 1-2 tablespoon Heavy cream (only if you want it thinner) Optional

Instructions

1- Make the lavender infused milk

Add milk to a small saucepan and bring to a gentle simmer.
Stir in lavender, remove from heat, cover, and steep 10 to 15 minutes.
Strain and cool to room temperature.
Measure ¾ cup for the dough and reserve ¼ cup for the frosting.

2- Make the dough

In the bowl of a stand mixer (or a large bowl), mix starter, lavender milk, eggs, sugar, salt, and flour until combined.
Knead with a dough hook on medium speed until smoother.
Gradually add softened butter and keep kneading until fully incorporated and the dough is smooth.
If needed, add up to ¼ cup flour and keep mixing until smooth.
Cover and let rise at room temperature for 6 to 8 hours, or until doubled.

3- Make the blackberry compote

Add blackberries, sugar, salt, and lemon juice to a small saucepan.
Cook over medium heat until the berries are juicy and breaking down, 5 to 8 minutes.
In a small bowl, whisk cornstarch with water to make a slurry.
Stir slurry into the berries and cook until thick.
Cool completely.

4- Assemble

Grease a 9x13 baking dish
Roll dough into a large rectangle on a lightly floured surface.
Spread softened butter evenly over the dough
Optional: sprinkle a light layer of brown sugar.
Spread cooled blackberry compote evenly over the butter.

5- Roll, cut, and second rise

Roll the dough tightly into a log starting from the long end.
Cut into 12 rolls using unflavored dental floss or a sharp knife.
Place rolls in the prepared pan.
Cover and rise in a warm place for 2-3 hours, until puffy.Overnight option: refrigerate after shaping. Next day, let rise at room temperature until puffy before baking.

6- Bake

Preheat oven to 375°F (190°C).
Bake 20 to 25 minutes until golden brown and set in the center.
Cool 10 to 15 minutes before frosting.

7- Make frosting

Beat cream cheese and butter until smooth.
Add powdered sugar and beat until fluffy.
Add reserved lavender milk a little at a time until spreadable. I like it pretty thin so it seeps into all the cracks so I used the full ¼ cup.
Add vanilla if using. Add heavy cream only if you want it thinner.
Spread over warm rolls.

Notes

The blackberry filling should have a thick spreadable consistency, otherwise it makes the rolling and cutting of the rolls unmanageable.

Tried this recipe?Let us know how it was!