Sweet Dough

1. In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy. If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
2. Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough. 
3. Check the dough after an hour it should have doubled in size, punch down and place on a floured work surface. Roll the dough into a 16-inch by 12-inch rectangle. Grease a 9-inch by 13-inch baking pan and set it aside. 
4. In a medium-sized bowl mix frozen berries, cornstarch, and sugar. Set aside.
5. Use your clean hands to spread softened butter over the dough. Sprinkle berries evenly over dough. Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's.  Place rolls into prepared pan, at this point, you can lightly cover with a clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR  cover with plastic wrap, and place in the fridge overnight.
6. The next day take the berry rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45 ish minutes, they should rise and should double in size. Preheat oven to 350F/180C. Slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. Bake for 22-28 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before putting cream cheese frosting on.

Lemon Cream Cheese Frosting

1. You can prepare the frosting the night before and store it in the fridge then pull it out when you take the rolls out for their second rise OR prepare after you have rolled the rolls and make the frosting and chill while they are rising and then pull out of the fridge when you place them into the oven OR prepare while baking the berry sweet rolls. 
2. In a large bowl or the bowl of an electric stand mixer fitted with a paddle attachment beat cream cheese. Slowly add in powdered sugar, lemon juice, and extract until fully combined. 
3. Once rolls have cooled for 10 minutes drizzle glaze on top. Enjoy 🙂