Critical Role New Year's Brunch: Critical Pastries- Shadow Baker's Blackberry Citrus Sweet Rolls

He reaches in and plucks out what looks to be this round cinnamon roll that has this odd, purple icing around it with little dashes of bright orange. It looks like one of those weird Pop-Tart flavors that shouldn't be eaten, but it's still intriguing. - Matt Mercer explaining the Shadow Baker's creation, Critical Role Campaign 3, ep. 4

Shadow Baker's Blackberry Citrus Sweet Rolls

What you need:

for the dough:

• 3/4 cup milk

• 2 1/4 tsp instant yeast

• 1 tsp granulated sugar

• 3 cups all purpose flour

• 1/4 tsp salt

• 1/4 cup granulated sugar

• Zest of 1 orange

• 1 tsp orange juice

• 1/4 cup unsalted butter, melted

• 2 eggs

for the filling:

• 1/2 cup granulated sugar

• Zest of 1 orange

• 1/4 cup unsalted butter, melted

• 2 cups fresh blackberries (or drained frozen)

for the icing:

• 8 oz. cream cheese, at room temperature

• 2 Tbs. fresh orange juice

• 1 Tbs. orange zest

• 1 cup powdered sugar

• Few drops of purple food coloring

for the garnish:

• Candied orange peel, fine chopped

What you do:

1. In a glass bowl or measuring cup, heat milk to 115°F. Sprinkle the yeast and sugar on top of the warm milk and let sit until the top is foamy-looking, about 5 minutes.

2. Meanwhile, add the flour, salt, sugar and orange zest to the bowl of a stand mixer. Using the dough hook attachment, mix on low, then slowly add in yeast mixture, followed by orange juice and butter. Finally, add one egg at a time, mixing to just incorporate before adding the next. Continue mixing, at medium speed now, until dough pulls together into a smooth-looking ball around the dough hook. Knead by hand if necessary.

3. Cover with plastic wrap and allow to rise for 1 hour, or until doubled in size. While the dough is rising, combine the sugar and orange zest for the filling in a small bowl.

4. When the dough is ready, prepare a large non-stick work surface to roll the dough out on.

5. Roll the dough out to a 10×20-inch rectangle. Brush entire surface with some of the melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough, then top with the blackberries, pressing them gently into the dough. Drizzle with the remaining butter.

6. Prepare 2 round pans or a 9×13 baking pan by spraying with cooking spray or lining with parchment or foil, with some hanging over the sides for easy removal after baking, leaving enough overhang to grab later. Lightly spray the bottom and sides with cooking spray.

7. Starting at one of the shorter (10-inch) ends, tightly roll the dough , pinching ends and edges together well as you go. Using a sharp knife, carefully slice rolled dough into 12 equal pieces. Place in prepared pan, cover, and allow to rise for an hour, or until doubled in size.

8. Preheat oven to 350°F and bake for 35-40 minutes, or until centers reach 200°F.

9. In the bowl of a stand mixer or using a hand mixer, mix together the cream cheese, orange juice, orange zest and powdered sugar.

10. Frost the warm sweet rolls with the cream cheese frosting, garnish with candied orange peel and serve warm.