Heat milk for 35-40 seconds in the microwave or until warm (100 degrees)

In a small bowl, stir together yeast, 1 teaspoon sugar, 1 tablespoon warm milk.

Let yeast mixture sit for 4-5 minutes or until the mixture becomes foamy.

Using a stand mixer with the dough hook attachment, place flour, butter, eggs, salt, remaining milk and sugar, and yeast mixture into mixer bowl.

With speed on medium, knead dough until a ball forms. Add additional flour, 1 tablespoon at a time, if needed.

Once dough ball is formed, transfer to a lightly oiled mixing bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until the dough has doubled in size.

Using a rolling pin, roll dough out into a large rectangle, about ¼ inch thick.

In a small bowl, mix together water and cornstarch.

In a medium size pot, add in berries, sugar, cinnamon, and cornstarch mixture.

Cook over low-medium heat until berries start to burst and a sauce forms. Continue to cook until the berry sauce is thick and can be spooned and spread on dough.

Remove from heat and let cool completely.

Spread cooled berry mixture over the rolled out dough, making sure to cover entirely.

Roll dough into a log shape and pinch together the end to create a seam and seal the dough log.

Slice into 8-10 rolls using a very sharp knife or thread.

Place rolls into a greased 9x13 baking dish and cover with kitchen towel. Set in a warm place until doubled in size, about 30-40 minutes.

Heat oven to 350 degrees.

Once rolls have risen, bake in preheated oven for 24-26 minutes or until golden brown.

In a small mixing bowl, add cream cheese, butter, vanilla, and powdered sugar.

Beat using a hand mixer until creamy and well incorporated.

Add in berries and mix until berries are broken down and well combined.

When the rolls are taken out of the oven, immediately cover with frosting.