I can never get enough sweet rolls. This recipe is regular homemade sweet rolls with blackberry pie filling over the top. Try raspberry or lemon, whatever you are craving.
1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 can (21 oz) blackberry pie filling
In bowl of electric mixer, sprinkle yeast over warm water. Add the 1/2 cup sugar, oil, and 1 cup flour. Mix until well combined. Add remaining flour and salt. Knead. Let rise until doubled. Mix the 1/4 cup sugar, the 1/4 cup brown sugar, and cinnamon together in small bowl. Roll out dough to 18″×8″ rectangle. Spread butter over dough then sprinkle cinnamon sugar mixture over butter. Roll from long end to long end, pinch seam. Cut into 12 1 1/2-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan. Cover and let rise until doubled. Spoon blackberry filling evenly over the top of the 12 rolls. Bake in preheated 350° oven for 25-30 minutes. Cool slightly and drizzle with sweet roll glaze.
Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk
Stir powdered sugar into melted butter, add milk to make drizzle consistency. I put in plastic bag, snip corner to make small hole and drizzle.
One Year Ago: 
If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
