Quick and easy Blackberry Cinnamon Rolls that only take a few minutes to prepare but taste like you spent hours making them!
Holiday Breakfast Ideas — Week 5
Can you believe Christmas is only a few days away? It actually makes me a little sad. I love all the hustle and bustle of this time of year. Before we know it, Christmas will be over and a new year will begin.
As we head into the final weekend before Christmas, it’s time to finish our last minute preparations. If you are you still looking for some ideas for Christmas morning that doesn’t requires a lot of fuss, you are going to love this idea. These Blackberry Cinnamon Rolls are so easy to make. As much as I love from scratch baked goods, being a busy mom I also like to take short cuts here and there.
Using a tube of crescent rolls make these Blackberry Cinnamon Rolls come together in a snap. I love blackberry spread or preserves, but the best part is you can use any kind of fruit spread you like. Some of my other favorites this time of year is pomegranate,fig and even orange marmalade.
These take about 30 minutes from start to finish to have hot and yummy Blackberry Cinnamon Rolls to enjoy with your coffee or Christmas morning.
- 1 tube (8 ounce) crescent rolls
- ¼ cup butter, softened
- ½ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ cup blackberry (or your favorite) spread
- 1 cup confectioners' sugar
- 1-2 tablespoons milk
- Preheat oven to 375 degrees. Spray an 8-inch round cake pan with cooking spray and set aside.
- Remove dough from tube and make two rows to form an 8x12 rectangle on a floured surface.
- Use your fingers or the bottom of a drinking glass to seal the perforations. Then take a rolling pin to even out dough.
- In a small bowl mix butter, brown sugar, vanilla extract and cinnamon. Spread on top of dough.
- Spread blackberry spread on top of brown sugar.
- Starting on the long end, gently roll up dough. If a little mixture comes out, that's ok. Just spoon it up, and drizzle it on top.
- Using a sharp knife, cut 7-8 1 inch slices and place in cake pan, starting in the center with one roll in the center then and working out leaving a little space as they will expand once they bake.
- Place on the center rack and back for about 25 minutes.
- Remove from oven to cool slightly.
- In a small bowl whisk powdered sugar and 1 tablespoon milk. Slowly add a little more milk until desired consistency. Drizzle over rolls. Let glaze set for about 10-15 minutes.
- Serve warm.