Raspberry and Blackberry Sweet Rolls

1. BUTTER or SPRAY lightly with oil a 9-inch x 13-inch baking dish and SET ASIDE.

Dough

1. PLACE 1 ½ cups confectioners’ sugar into a small bowl.
2. ADD 3 tablespoons melted butter and ADD 1/2 teaspoon vanilla extract.
3. ADD 2 tablespoons whole milk and STIR to combine.
4. ADD up to 1 additional tablespoon whole milk and STIR until glaze is a thick pourable consistency.
5. DRIZZLE glaze over sweet rolls and SERVE warm.
6. MIX dough using dough hook or KNEAD by hand 5 – 7 minutes until smooth.
7. COVER dough and LET REST 10 minutes.

Filling

1. PLACE 1 package (6 ounces) raspberries into a medium bowl.
2. ADD 1 package (6 ounces) blackberries and CUT any very large blackberries into smaller pieces.
3. ADD 1 teaspoon cornstarch.
4. ADD 1 teaspoon lemon zest.
5. STIR to combine and SET ASIDE berry mixture.
6. DUST a work surface lightly with flour.
7. TRANSFER dough to work surface.
8. ROLL OUT dough to a 12-inch x 18-inch rectangle.
9. SPREAD 1/4 cup softened butter evenly over dough.
10. SPRINKLE 1/2 cup granulated sugar evenly over dough.
11. SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges.
12. BEGIN with long end of dough and ROLL into a tight log.
13. CUT into 12 even slices.
14. TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces.
15. COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes).
16. PREHEAT oven to 350°F.
17. REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown.

Glaze

1. PLACE 1 ½ cups confectioners’ sugar into a small bowl.
2. ADD 3 tablespoons melted butter and ADD 1/2 teaspoon vanilla extract.
3. ADD 2 tablespoons whole milk and STIR to combine.
4. ADD up to 1 additional tablespoon whole milk and STIR until glaze is a thick pourable consistency.
5. DRIZZLE glaze over sweet rolls and SERVE warm.