I love how you can literally walk anywhere and find wild blackberries growing this time of year. Side of the highway, in the park, beside the baseball field. And during this time you can also find people with buckets picking berries to load their fridges and freezers.
As a child we would feast on them on our way home or at the park, spoiling our dinner with our faces and hands stained from the crushed blackberries.
So I decided to use them over the weekend with my craving to bake. These are the best dang sticky buns for late summer. The aroma of cinnamon and bread combined with the sweetness and tang of fresh blackberries are the perfect combo.
Check it out below!
Heat up buttermilk until warm. Add 1 teaspoon of sugar and the yeast. Allow to sit for 10 minutes (until foamy).
Add melted butter, rest of the sugar and eggs. Mix until well combined.
In a mixing bowl (I use the KitchenAid mixer) incorporate flour and salt. Make a well and add wet ingredients. With a dough hook, mix dough until it forms a ball. Knead for an additional 5-8 minutes.
Remove from bowl, form into a ball, spray bowl with nonstick and place back into the bowl covered with a dish towel. Allow to sit for 1 hour or until dough has more than doubled in size.
Meanwhile, in a small bowl, add blackberries, lemon juice, lemon zest, sugar and cinnamon. Mash up blackberries and place in fridge until ready to use. Make sure mixture isn’t too wet as it will run through the rolls (did that the first time).
Preheat oven to 375 degrees F.
Grease a 9 – 9.5 inch pie plate. Set aside.
Once rested, roll out dough on a floured surface into a large rectangle. With room temp butter, spread butter onto the surface of the dough. Evenly spread out blackberry mixture leaving an inch around of room.
Using your hands, roll rectangle into a log. Cut log into 10-12 rolls placing each roll into the pie plate allowing the rolls to touch on the sides.
Allow rolls to rest another 10-15 minutes than bake in the oven for 20 minutes or until lightly golden on the top. Reduce heat to 300 and cook an additional 10 -15 minutes until a deep golden brown.
While the sticky rolls are baking, mix cream cheese, powdered sugar, and milk until a frosting forms. The frosting should be thin enough to drizzle. If too thick, add a teaspoon at a time of milk. If too thin, add a tablespoon of cream cheese at a time and mix.
Remove rolls from heat. Allow to cool for 5-10 minutes then drizzle cream cheese frosting over top and garnish with a couple berries.