How do you make a cinnamon roll even better? Add fresh berries! One of the joys of summer is a pint of fresh berries. The Pacific Northwest is known for its marionberries, which is a type of blackberry bred by Oregon State University and called  “the cabernet of blackberries.”  Marionberries would work well in this recipe too. It might just become your next summertime breakfast favorite.

This recipe comes from the Oregon Berry Commission


2 ½ Cups all-purpose flour
⅓ Cup plus 3 tablespoons sugar, divided
1 teaspoon sea salt
1 package instant yeast
6 Tablespoon cold unsalted butter, cut into cubes
½ Cup milk
2 eggs
1 teaspoon pure vanilla extract
1 Tablespoon cinnamon
2 Cups fresh, frozen (thawed), or canned blackberries, halved if fresh
1 Cup powdered sugar
2 Tablespoons fresh lemon juice


Step 1
In a medium bowl, whisk flour, ⅓ cup sugar, and salt. Whisk in yeast. Using your fingers, work butter into flour until crumbly. Stir in milk, eggs, and vanilla until dough comes together. Remove to a lightly floured work surface and knead until dough is very smooth, about 5-7 minutes.

Step 2

Transfer dough to a lightly oiled bowl, cover, and let rise until doubled, about 1 ½ hours. Turn out onto a lightly floured work surface and roll out into a 16×12” rectangle. In a small bowl, mix together 3 tablespoons sugar and cinnamon, and sprinkle evenly over dough. Sprinkle blackberries over dough.

Step 3

With the long edge facing you, roll dough up tightly. Cut crosswise into 12 rounds. Place rolls in 9×13” buttered pan, cover with plastic wrap, and let rise 1 hour.

Step 4
Preheat oven to 350℉. Remove plastic wrap from cinnamon rolls, and bake until browned, about 40 minutes. Let cool in the pan about 5 minutes.
In a small bowl, whisk to combine powdered sugar and lemon juice until smooth, and drizzle over the warm cinnamon rolls. Serve warm.

Recipe courtesy Oregon Berry Commission