Aila Lin

Name: Blackberry puree filling cinnamon rolls
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 8
Ingredients: Challenge Butter, Unsalted, European Style; SIGNATURE SELECTS Bread Flour, Pre-Sifted; Fleischmann's Yeast, Highly Active; Crunch Easter Flatback Egg; SIGNATURE SELECTS Preserves, Blackberry; Cake Mate Sugar, Blue; Morton Iodized Salt, 26 Ounce; Lactaid Whole Milk; Large Yellow Egg Cake

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Blackberry puree filling cinnamon rolls

Serves 845 mins prep20 mins cook

Blackberry puree filling cinnamon rolls

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Instructions

Mix all ingredients except butter in a stand mixer until everything is well incorporated. (You may need to add more flour or water as different bread flour are a bit different in terms of water retention). Put in butter and let it mix for another 10 minutes. Let it sit for 1-2 hours until it grows to 2x its original size. Roll out into a large square shape and brush in the jam. Then cut into stripes, approximately 60g per stripe. Twist into any shapes of your option. Brush with egg wash and let it rise to 2x its size again. Bake at 375F for 20 minutes until brown on top.

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Blackberry puree filling cinnamon rolls

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