Description
Delicious blackberry rolls made with crescent roll dough and topped with a sweet icing.
Ingredients
Scale
- 1 package Refrigerated Crescent Roll Dough (Can substitute with puff pastry for a different texture.)
- 2 tablespoons Softened Butter (Can use vegan butter for dairy-free version.)
- 2 cups Frozen Oregon Blackberries (thawed) (Fresh blackberries can be used when in season.)
- 1/2 cup Sugar (Consider using brown sugar for deeper flavor.)
- 1 teaspoon Vanilla (Extract can be substituted with vanilla bean paste.)
- 1 cup Powdered Sugar (Adjust the amount of milk to achieve desired consistency.)
- 2 tablespoons Milk (Non-dairy milk can be a good alternative.)
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll the refrigerated crescent roll dough on a clean surface, then pinch the seams together to form one large sheet. Spread the softened butter evenly over the dough.
- In a blender, combine thawed Oregon blackberries, sugar, and vanilla extract. Blend until smooth and spread this mixture over the buttered dough.
- Carefully roll the dough into a tight log, cut into 8-10 equal pieces using a sharp knife.
- Place the rolled pieces in your greased cast-iron skillet, allowing space for expansion. Bake for 20-25 minutes.
- Once baked, drizzle the residual blackberry filling over the warm rolls. Optionally, prepare icing with powdered sugar and milk.
Notes
- Fresh blackberries can be used when in season.
- Consider using brown sugar for deeper flavor.
- Extract can be substituted with vanilla bean paste.
- Non-dairy milk can be a good alternative for icing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg