The first glimpse of spring always leaves me eager and ready for summer. I think seeing the first batch of fruits start to come back ’round again gets my berry-clock ticking, because that’s all I’ve been wanting to make, lately. Berries. berries. berries. So, I decided to channel my seasonal dependency into something more productive than just staring at a bunch of berries and sighing. I’ve always had a penchant for blackberries and creamy goat cheese, as is evidenced by this cheesecake, and my love for sticky buns has been a part of who I am for as long as I’ve walked this earth, so I decided to unite the two in a decadent, delicious, and swirly little pastry.
I made a simple yeasted dough and rolled it out into a rectangle, then cut it into strips. I plopped a heaping spoonful of Vermont Creamery‘s creamy goat cheese mixed with a dab of honey at one end and spread a trail of crushed blackberries, cinnamon, and sugar down the rest of the strip. They got rolled up, one by one, with the goat cheese in the center and placed in a muffin pan where they proofed for a bit to puff up. Into the oven they went, and while they were baking I prepared a delicious blackberry & cinnamon syrup. After they were finished, I moved them all to a large casserole pan and poured the syrup over them, letting them sit in it to soak it up for about 2 hours until they were nice and sticky. Once they were done soaking, I peeled one from the pan, took my first bite, and went straight to berry-bun heaven. Seriously guys, these are SO. DAMN. GOOD. The cheese in the middle gets all melty and the blackberry and cinnamon flavors just sort of seep into every crevasse of the dough. And the syrup. The syrup just makes it that. much. sweeter.
Aaaaaand speaking of sweet, I have a really amazing giveaway to share with you today, coordinated by the lovely Katie Webster of Healthy Seasonal Recipes! She brought together Vermont Creamery, JK Adams, Effie’s Homemade, and Calivirgin Olive Oil to create a joint Spring Entertaining Giveaway. The prizes include the following:
- From Vermont Creamery: A taste of Vermont Creamery Gift Package and In a Cheesemakers Kitchen Cookbook.
- From JK Adams: A set of Coupe Appetizer Plates (2 pieces)
- From Calivirgin: 1 8.45 ounce bottle of roasted garlic olive oil, 1 8.45 ounce bottle of the rosemary infused olive oil and 1 8.45 ounce bottle balsamic vinegar.
- From Effie’s Homemade: 10 packages of crakers (2 oat, 2 corn, 2 nut, 2 cocoa, 2 rye)
Blackberry & Goat Cheese Filling
Lightly grease a muffin pan and set it aside. After the dough rests, roll it out into a roughly 18×18 inch square. Then lay a ruler along one side of it and make small cuts at every 1.5 inches down the side of the square. Use a pizza cutter to cut the dough into 12 strips along those 1.5 inch cuts. Place a tablespoon of the honey goat cheese filling at one end of the strip, then take 1 tablespoon of the blackberry mixture and spread it down the remainder of the strip, leaving a 1-inch strip at the end of the piece of dough empty to allow for sealing.