Preheat the oven to 350℉

Line a baking tray with parchment paper, with a little of the paper hanging over the sides

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

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

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