Blackberry Cardamom Sourdough Cinnamon Rolls

Elevate your Cinnamon Rolls with these Blackberry Cardamom Sourdough Cinnamon Rolls. They are so decadent, fluffy and packed with berry goodness. Whether you make these for breakfast, dessert or your next brunch, they’ll be devoured in no time!

Two years ago we received the roots for a very mature blackberry bush. We were so excited that we gave it it’s own 20 foot plot in our garden.

Much to our dismay, that summer it didn’t take root (or so we thought). Maybe the shock of moving it was too much because no green sprigs ever produced and sadly we thought we killed it.

Fast forward to a year later (mind you, a harsh winter was involved between) and we started to see some tiny little green sprouts. Those sprouts grew into leggy vines and produced even more pups the following summer. A glimmer of hope!

This year (2023) is our third summer with this bush and to our surprise it has taken over! It’s completely filled the 20 foot plot and is even expanding out of it. And the best part is this year it’s filled with blackberries!

Hundreds of them, some the size of my thumb! We can hardly believe it. We have enough to snack on and bake with!

Which is why I created this mouth watering Blackberry Cardamom Sourdough Cinnamon Rolls recipe.

The tartness of the blackberries pairs so well with the sweetness from the dough, filling and frosting. This is not your average cinnamon roll, but you may be like me and think it’s even better!

NEED A SOURDOUGH STARTER?

Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“

Ingredients to make Blackberry Cardamom Sourdough Cinnamon Rolls

Fermented Dough:

• Active Sourdough Starter
• Bread Flour
• Milk (slightly warmed)
• Melted Butter
• Egg
• Sugar
• Salt
• 1 tsp Baking Soda
• 1 tsp Baking Powder

Blackberry Filling:

• Blackberries
• Sugar
• Cardamom
• Cinnamon
• Cornstarch
• Butter, Softened
• Heavy or Raw Cream

Frosting Glaze:

• Powdered Sugar
• Cream Cheese
• Heavy Cream or Whole Milk
• Vanilla

Helpful Kitchen tools:

1. Large Glass Bowl
2. Plastic Shower cap
3. Potato Masher
4. Bosch Universal Mixer or Kitchen Aid
5. Hand Mixer
6. Mason Jar
7. 12 inch Skillet or 9×13 baking dish

How to make Blackberry Cardamom Sourdough Cinnamon Rolls

Fermented Dough:

• Fermented Dough: First mix together active sourdough starter, bread flour, milk, melted butter, egg, sugar and salt into a stand mixer for 5 minutes. The dough should pull away from the walls of your mixer. If it doesn’t then add 1 Tbsp more flour until the dough no longer sticks to the walls. Once mixed add dough to a large greased bowl and cover bowl tightly with plastic shower cap. Ferment 8-12 hours until nearly doubled in size.

Blackberry Filling:

• Blackberry Filling: I recommend preparing this ahead of time to allow it to thicken in the fridge. In a small saucepan, cook over medium low heat the blackberries, sugar, cardamom, cinnamon, and cornstarch. Using a potato masher, mash the berries to create a sauce. Bring the mixture to a slow boil for 5 minutes to reduce some of the liquid and allow it to thicken. Place the filling into a glass jar in the fridge to cool and continue to thicken.
• After the ferment, add the dough back to stand mixer and add baking soda and baking powder. Mix dough for another 3-5 minutes to ensure leavening agents are thoroughly mixed through.

• Spread a little flour or a small drizzle of oil to your surface before adding the dough. Roll dough out to an 11 x 16 inch rectangle until dough is 1/4 inch thick. *if dough is fighting you and doesn’t want to spread out, leave the dough as is and rest it for 5 minutes. The gluten needs to rest and should handle better after a short break.

• Spread softened butter evenly over dough. Spread blackberry filling evenly overtop buttered dough. Starting from the long (16 inch) side, roll the dough up tightly into a long log. This doesn’t need to be rolled too tightly or you will squish out the filling.

• With a serrated knife cut slices into just over 1 inch sections. You should yield around 12 rolls. If the filling presses out, just scrape it up and place overtop the rolls in the baking dish. Place rolls into a 9×13 baking dish or parchment lined 12 inch skillet. Proof in slightly warmed oven for 1 1/2-2 hours until nice and puffy in size.

• Pour heavy cream evenly between all the rolls. Bake at 375 degrees F for 23-25 minutes until they start to brown.

Frosting Glaze:

• Frosting Glaze: With hand mixer beat together powdered sugar, cream cheese, cream and vanilla until smooth and frosting like. Rest rolls for at least 15 minutes before adding the glaze. Frost your rolls and enjoy!

Tips for Making Blackberry Cardamom Sourdough Cinnamon Rolls

• Remember these are sourdough and will take some forward thinking to prepare. The dough can be prepped the night before and proofed in the morning to bake fresh the next day.
• You can also ferment and proof the dough the day before and add to the fridge to bake the following day straight from the fridge. I recommend increasing the baking time 5 minutes if still cold and do not add the heavy cream until you’re just about to bake.
• Pull the butter out ahead of time to soften on the counter to make spreading over the dough nice and easy (I so often forget to do this).
• When rolling up the rolls, roll loosely so you don’t squish out the berry filling. I like to lightly lift the dough over the filling to help keep it rolled inside.
• If the berry filling does come out, simply scoop it up and place it around the rolls in the baking dish.
• If you have a sweet tooth and prefer the rolls to be more sweet, sprinkle a thin layer of sugar overtop the berry filling before rolling.
• Although it’s tempting to want to eat the rolls hot and straight from the oven, I recommend not frosting immediately. Wait at least 10 minutes. The rolls will still be warm at this point and then the frosting won’t melt off.

Can I make this recipe with other berry varieties?

Absolutely! You can make this recipe with other berries too! Raspberries, blueberries, strawberries, boysenberries. And you can also mix berries! If you don’t have enough of one berry or want to make a mixed berry roll, go for it! Just switch out the berries and the recipe remains the same.

Pin for Later:

Let’s Make Blackberry Cardamom Sourdough Cinnamon Rolls

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Large Glass Fermenting Bowl

Plastic Shower Caps

Potato Masher

Bosch Universal Plus Mixer

Hand Mixer

Wide Mouth Glass Mason Jar

12 inch Skillet