Quick & Easy Blackberry Cinnamon Rolls
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 7-8 rolls 1x
- 1 tube (8 ounce) crescent rolls
- 1/4 cup butter, softened
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup blackberry (or your favorite) spread
Glaze
- 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 8×12 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.
Glaze
- 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.