Christmas Berry Sweet Rolls

1/2 cup milk

1 tsp active dry yeast

1 egg

1/4 cup sugar

1/4 cup butter

2 cups flour

1/4 tsp salt

Filling:

1 cup fresh chopped berries, blackberries, blueberries, or strawberries

3/4 cup matching berry jam

Cream Cheese Icing:

1/2 cup cream cheese, softened

3 tbsp butter, softened

1 tsp vanilla extract

1 1/2 cups powdered sugar

Warm up the milk in the microwave for 30 seconds.  Add yeast to it, stir and let sit for 5 minutes until yeast dissolves. If the yeast does not froth up, start over.  Your milk was too hot or too cool.

In a bowl with your mixer, add the sugar, egg, butter, flour, and a pinch of salt. Mix until the dough resembles peas. Add the milk mixture and mix for about 3 to 5 minutes.

The dough should be elastic and soft. Place the dough in a lightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size.  

Heat your oven to 200 degrees and turn off the oven and place the bowl in the oven and close the door.  The dough should rise in 30 minutes or so and should be doubled in size.  While the dough is rising, butter a 10-inch pie dish. 

When doubled, roll the dough into a rectangle about 18 by 12 inches in size.

Spread the strawberry jam over the dough evenly.  Evenly arrange the berries over the jelly. 

Starting from the far side roll the dough towards you. When you reach the end make sure to pinch the sides together. 

Cut the roll into 8 equal rolls with a serrated knife.   Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process.  

While you wait you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tbsp of milk and mix.  If the icing is too thin, add more powdered sugar and mix.  It should have a thick consistency but must be thin enough so that it can still be drizzled over the rolls. 

Once the rolls have doubled in size, bake in a preheated oven at 350 F degrees for about 30 minutes or until they are nice and golden.  

Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.