Buns sit in the pan, fresh out of the oven.

There is nothing to fill the house with the sweet scent of homemade goodies like cinnamon rolls made from risen yeasted dough baked in a warm oven. These rolls are delicious in the traditional presentation of brown sugar and cinnamon filling, but also are tasty with the addition of blackberries rolled up in the spiral giving a familiar treat, a new twist.


¼ oz. yeast

½ cup warm water

½ cup scalded milk

¼ cup sugar

1/3 cup butter

1 teaspoon salt

1 egg

3 ½ to 4 cups flour


½ cup butter, melted

¾ cup brown sugar

2 tablespoons cinnamon

1 cup freshly-picked blackberries

1 beaten egg


4 tablespoons butter, melted

2 cups powdered sugar

1 teaspoon vanilla

3 to 6 tablespoons of hot water

Dissolve yeast in water and set aside. Mix milk, sugar, butter, salt and egg and add two cups of flour. Mix until well incorporated, add dissolved yeast and remaining flour. Knead dough for 5 to 10 minutes on a floured surface and then place into a well greased bowl. Cover with a damp tea towel and let rise in a warm place until doubled in size.

Combine the butter, powdered sugar and vanilla in a bowl and use enough hot water to make a loose enough glaze to drizzle and melt with the heat from the buns and set aside. It is a good idea to leave the glaze a little thicker than you think you need it…it can melt a lot on the freshly baked goodies.

Punch down the dough and roll out on a floured surface into a rectangular shape about ¼ inch thick. Using a basting brush, spread melted butter all over dough except for a two-inch strip spanning the length of the roll along the top edge. Sprinkle with all the brown sugar and the cinnamon and then spread the berries evenly over the surface. Starting at the side closest to you, start to roll the dough away from you as you would a sleeping bag keeping the roll taught but not ripping the dough. Work from the middle, rolling towards the outside edges and then return, working back to the middle again. When you reach the end, brush the beaten egg along the reserved two-inch strip creating the “glue” that will help seal the roll. After the strip is brushed, bring it to the roll, picking up the last bit of dough and bringing it towards you and pinching the seal tightly closed. Turn the roll seam-side-down and using a long knife with one clean motion, slice the roll in half crossways. Divide both new rolls in half and then each piece into quarters.

Loosely place the slices spiral-side-up in a well greased baking dish. Let rise again until doubled in size and place into a 350 degree pre-heated oven for 30 minutes or until golden brown. Remove from oven and let cool for a few minutes before drizzling with reserved glaze.