Line a baking tray with parchment paper, with a little of the paper hanging over the sides
Wash the berries and trim and hull the strawberries (See kitchen hack above)
In a medium bowl, toss the berries in the 2 Tbs sugar and leave for about 5 minutes
Place the berries in a single layer on the baking sheet and bake for 20 to 30 minutes or until soft and the juices have started to run out.
Cool for about 10 minutes
Lift the parchment paper by the excess and lift off the pan. Slide the berries and all the juice in the same medium bowl that you used before
Mash with a fork to break up the berries into small chunks and blend well
Fold in the remaining sugar, instant clear jel, zest, and cinnamon, until well combined
Make the rolls:
While the berries are cooling, lower the oven temperature to 200℉
In a large bowl, mix the flour, sugar, salt, and yeast together until evenly dispersed. Set aside
In a small microwaveable bowl, heat the water, milk, and butter together microwave until the butter is melted (about 30-45 seconds)
Stir the butter mixture into the flour mixture
Add the egg and knead by hand, or in a stand mixer with a dough hook, for 3-4 minutes or until the dough is no longer sticky
Form dough into a nice ball and place in a lightly greased bowl and rest for about 5 minutes
On a floured surface, roll the dough out in a 15x9” rectangle
Spread the softened butter on the dough, then spread the fruit mixture on the dough leaving about an inch on all sides of the dough
Roll up dough tightly and cut into 9 large, even pieces (cut off the tapered ends if you need to make nice even cuts)
Turn oven OFF
Place in a lightly greased 9’ cake or square pan (you can cut into 12 smaller rolls and place in a 9x13” pan) and lightly cover with foil or plastic wrap
Let rolls rise in the oven for 20 minutes
REMOVE THE WRAP, leaving the rolls in the rolls in the oven, turn the oven on to 375℉ and bake for 15-20 minutes or until golden
While the rolls are baking, combine the glaze ingredients and mix until smooth
Make the glaze:
While the rolls are baking, mix all ingredients in a small bowl until well blended. If it’s a little too watery, add more sugar a little bit at the time. Conversely, if it’s too thick, add in a drop or two more of milk until you get the desired consistency
Let the rolls cool for about 10 minutes, then pour the glaze over the top and serve warm
Notes
Any combination of berries will work as long as the total amount is 1 quart. You can use frozen berries, but let them thaw completely and soak up any excess liquid before roasting. I really don’t recommend this, but if that’s all you have then go for it.The filling is messy and may squish out the side when rolling. That’s ok. It will be yummy anyway. If you have waxed and unflavored dental floss it makes super clean cuts. There are loads of YouTube videos out there to show you.**Substitution**If you want to make traditional cinnamon rolls using this recipe skip the filling instructions above after you spread the softened butter on the dough then mix and sprinkle the following in place of the fruit.