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Blackberry Cobbler Rolls

A delicious combination of brioche dough filled with a blackberry compote. Then topped with a crumb topping and cover in a buttery glaze.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Breakfast
Cuisine American
Servings 12 rolls

Ingredients
  

Brioche Dough

  • 4 cups Bread Flour 500 g
  • 1 cup Milk 250 g
  • 2 Eggs
  • ¼ cup Sugar 50 g
  • 1½ Tbsp Instant Yeast 15 g
  • 1 tsp salt 6 g
  • 1 stick salted butter 113 g 113 g Room temp. and cubed

Blackberry Filling

  • 2 cups fresh or thawed frozen blackberries
  • 1/4 cup sugar
  • Squeeze of fresh lemon juice optional
  • Pinch salt
  • For the slurry
  • 1 Tablespoons cornstarch
  • 2 Tablespoons water

Streusel Topping

  • 1 cup 125 grams all-purpose flour
  • 1/2 cup 100 grams brown sugar
  • 1 stick 113 grams butter
  • 1/4 tsp salt
  • cinnamon to taste

For Glaze

  • 1 stick salted butter
  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • pinch salt

Instructions
 

Making your Blackberry Compote

  • To make slurry, stir cornstarch and water in small bowl, until smooth. Set aside.
  • In small saucepan, combine blackberries, sugar, lemon juice, and salt.
  • Bring berries to a boil and cook for 2 minutes to allow sugar to dissolve.
  • Turn heat to low, give slurry one last stir and add approximately 2/3 of it to hot berries, stirring continuously. Return to boiling and cook for at least one minute, until thickened. Add more of the slurry and continue to cook if more thickening is necessary. Set aside.

Making Your Brioche Dough

  • Add all ingredients into your stand mixer.
  • Mix for 15- 20 min. until dough cleans the side of the bowl and appears smooth.
  • Transfer to a greased bowl and cover with plastic wrap. Let rise until doubled, should be about an hour.

Making Your Crumb Topping

  • In large bowl, mix your flour, sugar and salt together.
  • Cut in cold butter in cubes.
  • Use pastry cutter to cut butter into the other ingredients until you have a mix of pea sized or smaller pieces of butter.

Assemble Rolls

  • Deflate your dough and transfer to a lightly floured work surface.
  • Using a rolling pin, roll your dough into a 10-inch by 18-inch rectangle.
  • Cover your dough with your blackberry compote.
  • Starting at the top of your dough, roll the dough toward you. Once it is completely rolled up, seal the roll by pinching the dough at the seam.
  • Cut 12 regular sized rolls at 1.5 inches or make 6 jumbo rolls.
  • Transfer rolls to a baking pan lined with greased parchment, evenly spacing them about 1 inch from each other in every direction.
  • Top each roll with your crumb topping.
  • Let rise for 30 minutes.
  • Bake at 350 degrees F for 30 to 40 minutes, or until the internal temperature is 186 degree F.
  • Remove from oven and let cool for 10 minutes

Make Your Glaze

  • Combine cold butter and cold milk and microwave for 30 seconds or until the butter is completely melted. Whisk until fully incorporated.
  • Add in vanilla extract, salt and powdered sugar. Whisk until smooth.
  • Pour over your rolls and enjoy!

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