Blackberry Cinnamon Roll Cake combines the flavor and texture of cinnamon rolls with the ease of a simple cake. It is impressive, delicious, and so easy!
I think I have discovered the most perfect breakfast recipe ever.
Imagine this scenario – you have last minute guests for breakfast / brunch. You want to impress them with something homemade. You need to show off your baking skills and you want them to think you’ve been slaving away all morning. It needs to taste amazing, of course, but oh – you really don’t have time to make anything complicated. Well guess what – I have that recipe for you! This blackberry cinnamon roll cake is everything I mentioned above! It is delicious, impressive, but most importantly EASY!
I wish I could take credit for coming up with this recipe, but I can’t! I was inspired by my friend Allie’s Raspberry Lemon Sweet Roll Cake. How good does this look?? And then I saw the inspiration for HER recipe, Naomi from Bakers Royale, and I immediately fell in love.
I am obsessed with berries. I eat them daily and love cooking with them. And cinnamon rolls?? Well you know how I feel about them! But unfortunately I don’t have the time to make these amazing fluffy beauties very often. But honestly – I don’t know if I need to make them ever again now that I discovered this cake. It is seriously just as good as a fresh homemade cinnamon roll. I can’t wait to start playing around with different varieties, my mind is already spinning!
If you skip right to the recipe, you will see there is yeast in here. But do not be alarmed! I did not lie – this cake really is easy, yeast and all!! See the yeast in here does not need to be kneaded, which is the “hard” part about working with yeast, and it only needs to sit for 15 minutes before going in the oven. So no 2 hour rises! You do need to get your milk to the correct temperature, but that’s not very hard thanks to the microwave!
This cake is moist and flavorful. It is full of plump blackberries that taste amazing and give it the prettiest color. Plus there is a generous helping of brown sugar / cinnamon / butter mixture running throughout, so clearly you know it is going to be good!
Whip up this cake this weekend, you will not regret it! TheBetterHalf said this is one of the best things I have ever made. Now THAT is a complement 🙂
Hope everyone has a great weekend!
Blackberry Cinnamon Roll Cake combines the flavor and texture of cinnamon rolls with the ease of a simple cake. It is impressive, delicious, and so easy!
Ingredients
- 2 1/4 tsp active dry yeast (1 packet)
- 2/3 cup warm milk (100-110F - I used 2%)
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 3 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 1 large egg
- 3 tbsp butter, room temperature
- 3/4 cup brown sugar
- 1 - 2 tsp ground cinnamon (I used 2)
- 1/3 cup blackberries, lightly mashed
- 6 blackberries, halved
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- pinch of salt
Instructions
- Line an 8"x2" round cake pan with two long strips of foil in an X-shape, leaving the ends hanging over the edges of the pan. this will help with easy removal of the cake. Spray the foil and pan with nonstick cooking spray. Do not preheat oven.
- Mix the yeast with the warm milk and a tablespoon of the sugar in a measuring cup. Let it sit for a few minutes until foamy.
- Whisk together flour, rest of sugar and salt in a large bowl.
- Add the oil, vanilla, and egg to the yeast mixture and whisk to combine.
- Pour the liquid mixture into the flour mixture and whisk until combined and smooth. Pour into prepared pan and let it rest for 15 minutes.
- Combine butter, brown sugar and cinnamon in a small bowl and using a fork mix until crumbly. Once dough has rested, sprinkle topping evenly over dough and then spoon the mashed blackberries on top. Lightly swirl the topping into the dough using the tip of a butter knife. Lightly press the blackberry halves into the batter.
- Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until cake is lightly browned at the edges and the center of the bread springs back when lightly pressed. The middle might not look brown and the sugar mixture may still be bubbling. Cool for at least 30 minutes
- Whisk together powdered sugar, milk, and pinch of salt until smooth. Add more milk or sugar until desired consistency is reached. Drizzle icing over the cake.
Notes
Recipe adapted from Bakers Royale
Here are some more great breakfast recipes for you to try!
Healthy Blackberry Coconut Yogurt Bread
Pure genius. Cinnamon rolls + Cake wrapped up in one glorious BREAKFAST?!?!?! Ohhhhh heck yea! Pinning this bad boy and making it for the next family brunch.
This cake sounds amazing Cate!
Looks fantastic! By adding blackberries, which have antioxidants, you’ve basically just made cinnamon rolls healthy, right?! Yum!
Cate, this cake is insane! I love the idea of quick yeast cinnamon rolls AND cake! The berries, the glaze, everything about this is amazing. Pinning!
This looks amazing…and totally impressive! Hope your guests loved it 🙂
I am unspeakably obsessed with this cake! Going to the store tomorrow to get blackberries tomorrow. I’ll bet this would be super easy to make gluten-free.
Thanks, Nora! I’m sure a gluten-free version would be really easy! Can’t wait to see what you make!!!
it looks delicious!
Thanks, Dina!
Looks absolutely gorgeous! Perfect for some Sunday breakfast/brunch. 🙂
I love the blackberries, I’ve never really made a lot with them but think they are really tasty. Maybe this is where I should start. 🙂
Tina this would be a great place to start with blackberries! This cake is so easy and delicious! Thanks for the sweet comment!
That really does look fabulous, Cate, and the fact that it’s so easy to make is a massive bonus. I feel like I need to invite some ‘unexpected’ guests for breakfast just so that I can feed them this cake!
Thanks, Helen! You should make it for Mr. Scrummy!!
This cake is beautiful, Cate! Definitely looks like it’s a lot more complicated than it really is. And I love the flavor combination of blackberries and cinnamon. Delish!
This cake looks and sounds delicious! I’m not a huge baker, but I love to eat baked goods and I think I might just be able to tackle this one! Isn’t it is nice when the better half says nice things like that?! It just makes my day! Wish I had this cake for breakfast right now 🙂
Thank you so much, Isadora! You would definitely be able to tackle this cake!!
Wow what a delicious idea, this looks utterly fabulous 🙂
This cake has literally everything I love in it!
Thanks, Chloe!
OMG! Berries and cinnamon rolls are a couple of my two favourite foods in the world! LOVE This combo! Blackberries and cinnamon are a match made in cake heaven! The photos really capture that dense texture. SO GOOD! I love the drizzle too. I want this for breakfast please!
Thank you so much, Allison!
This definitely looks to die for. Can’t wait for the fresh blackberries to be picked. Definitely a keeper Cate!
This will be the perfect thing to make with fresh blackberries!! Thanks, Melanie!
This cake is pretty much my heart! Blackberries? Yes please! Cinnamon roll? I’m in heaven!
Thanks, Pamela! You are so sweet!
This is my kind of cake, and I LOVE the cinnamon roll blackberry spin you put on this! Pinning to try. 🙂
Thanks, Marcie!!
I have a thing for blackberries!! Like I am obsessed!! Love this cake 😉
I am obsessed with blackberries too!! And I love baking with them!
This cake is amazing Cate! I love blackberries and cinnamon rolls so combining the two into a cake sounds like pure bliss – pinning 🙂
Thanks, Kelly!! This combo really is pure bliss!
This sounds amazing, Cate! I can’t wait to try this one weekend with fresh berries from the farmers’ market. I know Chad will love it!
Oh this looks AMAZING!!
Thanks, Julianne!
I will be dreaming that this will appear on my counter top tomorrow morning! 🙂
http://www.prettybitchescancooktoo.com
I wish I could magically make it appear for you Tamara! But it is so easy to make, you should definitely try it!!
Hi. I just found your blog and it looks wonderful. I am about to make this yummy looking cake but worry about the cold oven. My oven takes so long to heat up that I worry the 30 minutes will be up before the oven hits 350. Do you think it will work in a preheated oven?
Hi Carol! I’m so glad that you found my blog. To be honest, I haven’t tried baking the cake that way. But I bet it would be ok, it would just need to cook for less time. Or perhaps you could preheat only halfway before you put the cake in? The middle will not look golden brown when the cake is done. The edges will be though, and then if you lightly touch the cake in the middle it will feel firm when it is cooked. Let me know how it works for you!