Korena in the Kitchen

  • Home
  • Recipes
  • About
  • Contact
You are here: Home / Recipes / Bread / Blackberry Cinnamon Buns

Blackberry Cinnamon Buns

October 2, 2014 By Korena in the Kitchen 7 Comments

Blackberry Cinnamon Buns | Korena in the Kitchen

Several weeks ago we were invited to Nate’s aunt’s house for a “bun throw”, which, as it turns out, has nothing to do with actually throwing buns – it’s more of a family brunch. Nevertheless, I figured buns were appropriate, so I made cinnamon buns. But not just regular cinnamon buns: I added blackberries.

Blackberry Cinnamon Buns | Korena in the Kitchen

Now I know that might not seem like a big deal, but man oh man were they good! I can’t take credit for the idea of adding blackberries to cinnamon buns (that goes to Julie) but I can tell you that it is an extremely good one: light, fluffy, gooey cinnamon buns studded with jammy berries, topped with icing and more fresh berries. It takes a plain old cinnamon bun to a whole new level. It might have helped that these were based on Peter Reinhart’s cinnamon buns, which are widely known to be very very good, but I’m pretty convinced that the blackberries are to thank.

Blackberry Cinnamon Buns | Korena in the Kitchen

These buns did not last long at the bun throw, nor did the second batch that I took to work the next day. Suffice to say they are delicious, and so I apologize for not sharing them sooner, ie: when blackberries were still in season. Just consider me ten-and-a-half months early for next year’s blackberry harvest. πŸ˜‰

Blackberry Cinnamon Buns | Korena in the Kitchen

Blackberry Cinnamon Buns

Adapted from The Bread Baker’s Apprentice by Peter Reinhart. Makes 12 large buns.

In the bowl of an electric mixer with the paddle attachment, cream together until light and fluffy:

92 g (6 1/2 tbsp) granulated sugar

78 g (5 1/2 tbsp) unsalted butter, soft

7 g (1 tsp) salt

Beat in 1 egg and 1 tsp lemon zest until combined.

cinnamonbuns1

Add:

454 g (3 1/2 cups) all purpose flour

6 g (2 tsp) instant yeast

255 g (1 1/8 cups) milk, barely warm

Stir until a rough dough forms.

cinnamonbuns2

Switch to the dough hook and knead on medium speed for about 10 minutes, adding a few extra spoonfuls of flour if necessary, until the dough is very smooth, elastic, and tacky. You should be able to stretch it thin enough to be transparent without breaking.

cinnamonbuns3

Form the dough into a ball, cover the bowl with plastic wrap, and let it rise at room temperature for about 2 hours, until doubled in size.

cinnamonbuns4

While the dough rises, mix together the cinnamon sugar in a small bowl:

120 g (6 1/2 tbsp) granulated sugar

15 g (1 1/2 tbsp) cinnamon

generous pinch salt

Set aside.

cinnamonbuns5

Turn the risen dough out onto a lightly floured surface and stretch/pat/roll it into a 9″ x 18″ rectangle. Drizzle 30 g (2 tbsp) melted unsalted butter over the dough and spread it out, then sprinkle the dough evenly with the cinnamon sugar (it should be quite a thick layer). Top the cinnamon sugar with 135 g (1 cup) blackberries. Starting at one long edge, roll up the dough, jelly-roll style, to enclose the cinnamon sugar and blackberries. With a serrated knife, cut the dough into 12 equal pieces.

cinnamonbuns6

Butter a 9″ x 13″ baking pan and arrange the cut pieces in it, leaving space between each piece. Cover with plastic wrap and let proof until the buns are touching and nearly doubled in size. Alternately, you can chill the shaped buns in the fridge for up to 2 days, in which case you’ll need to bring them to room temperature to finish proofing (3-4 hours) before baking.

cinnamonbuns7

To bake, preheat the oven to 350˚F (325˚F convection). Bake the buns in the middle of the oven for 30-40 minutes, until golden brown on top and done in the middle. They should sound hollow when tapped. Cool on a rack while you prepare the glaze (wait at least 20 minutes before serving).

cinnamonbuns8

In a medium bowl, stir together:

280 g (2 cups) icing sugar

squeeze of lemon juice

pinch of salt

3-4 tbsp warm milk

Only add enough milk to make a thick but pourable glaze.

cinnamonbuns9

Drizzle the glaze over the warm buns and serve topped with some additional fresh blackberries.

cinnamonbuns10

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Like this:

Like Loading...

Related

Filed Under: Bread, Breakfast & Brunch, Fruit, Recipes Tagged With: baking, blackberries, breakfast, brunch, cinnamon buns, Peter Reinhart, recipe, summer

« French Chocolate Cake
Thanksgiving Turchetta, Etc – aka The Best Turkey Ever »

Comments

  1. Mary Grace says

    October 2, 2014 at 6:11 am

    Cinnamon buns are something I have not yet tried my hand at. Here In Canada thanks giving day is October 13th…maybe its time to give them a try.

    Reply
    • Korena in the Kitchen says

      October 2, 2014 at 7:14 pm

      Oooh they would be perfect for a Thanksgiving breakfast!

      Reply
  2. thecookingdoctor says

    October 2, 2014 at 6:24 am

    they look heavenly! I’m lucky that i have constant supply of berries here thanks to living near Australia!

    Reply
  3. Lynda Bradbury says

    October 2, 2014 at 8:14 am

    Bryan says these were “bloody” good! Thanks for the recipe and so great to see you both!

    Reply
    • Korena in the Kitchen says

      October 2, 2014 at 7:15 pm

      Hah, that is the best compliment!

      Reply
  4. frugalfeeding says

    October 3, 2014 at 1:14 am

    Beautiful πŸ™‚ – I have an idea for something similar to these, but with chocolate and nuts. I’m excited πŸ˜€

    Reply
  5. giramuk's kitchen says

    October 14, 2014 at 6:12 am

    Apology accepted! I LOVE Blackberries and now have to wait to make these!! They look Fab Korena!! πŸ™‚ YUM!!

    Reply

Leave a ReplyCancel reply

Welcome to my kitchen!

I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Top Posts

Greek Kataifi
Daring Bakers: Ukrainian Easter Paska
Daring Bakers: Asian Coconut Custard Buns
Daring Bakers: Sfogliatelle Ricci and Lobster Tail Pastries
Cream Cheese Swiss Meringue Buttercream Frosting, Take 2: Success!
10 Years! {Nigella Lawson's Coffee and Walnut Layer Cake}

Search

Categories

Archives

Blogs I Like

  • 101 Cookbooks
  • Baking with Sibella
  • Bitter Baker
  • Bread and Companatico
  • Chocolate & Zucchini
  • Chocolate & Zucchini
  • De La Casa
  • Dinner With Julie
  • Dinner: A Love Story
  • Food in Jars
  • FrugalFeeding
  • Homesick Texan
  • Joy the Baker
  • Poires au Chocolat
  • Rufus' Food and Spirits Guide
  • Simple Bites
  • Simply Recipes
  • smitten kitchen
  • Steamy Kitchen
  • Tartelette
  • Tea & Cookies
  • The Pioneer Woman Cooks
  • The Wednesday Chef
  • Venison for Dinner
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Search

Home | Recipes About | Contact |

All content Β© Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

 

Loading Comments...
 

    %d