Magic Mulberry Sweet Rolls (Eggless)

If using active dry yeast: To make the dough, add 6 tbsp plus 2 tsp (103 g) whole milk and 1 tbsp plus 2 tsp (25 g) heavy cream to a small saucepan and warm up to between 95-104°F. Pour the warmed milk mixture into the bowl of a stand mixer or a large mixing bowl. Add 1 tsp yeast and 5 tsp (21g) granulated sugar into the bowl and stir gently. Let this sit for 5 minutes. If you use instant yeast, you do not need to warm up the milk and heavy cream and you don’t need to wait the 5 minutes!
Add 1 3/4 cup (229 g) all-purpose flour and 1/2 tsp salt to the wet ingredients.
If using a stand mixer: Mix on low speed for 2-3 minutes with the dough hook. Increase the speed to medium and add the butter a tablespoon at a time. Once all the butter has been added, increase the speed to high and knead for 10 minutes. The dough will be soft and elastic!
If kneading by hand:  Use a spatula to mix until you have a shaggy dough, then use your hands to bring the dough together. Knead for 2-3 minutes and then add the butter in a tablespoon at a time, kneading well in between each addition. Knead on a clean surface for 12 minutes until the dough is elastic and smooth!
Place the dough into a greased bowl and cover with plastic wrap. Let the dough rise for 1 to 1 1/2 hours or until it doubles in size.
While the dough proofs make the mulberry filling. Add 1 cup (129 g) mulberries, 5 tsp (21g) granulated sugar, 2 tsp cornstarch, and 2 tsp lemon juice into a saucepan and cook over medium-low heat. Stir continuously and bring to a boil while mashing the mulberries with the back of a spatula. Then simmer for 2 minutes. Add in 1 tsp of lemon juice and stir well. Set aside to cool completely.
Grease a 9-inch round pan with butter and side aside.
Punch the dough down and roll the dough out into a 7.5 x 8-inch rectangle. Dust the surface of the dough with flour if needed. Spread all but 2 tbsp of the mulberry filling out onto the dough, leaving a 1/2-inch border around the edge. Pick up one of the shorter sides and gently roll up the dough. Cut the log into 6 even rolls that are about 1 1/4 inches thick. Use a sharp knife or floss to get a clean slice. Place each roll onto the greased baking pan. Cover with plastic wrap and proof until the tools are doubled in size, about 20-35 minutes.
Preheat over to 350°F.
Pour 5 tbsp of heavy cream over the rolls and bake for 20-23 minutes or until the rolls are lightly golden brown.
Once the sweet rolls come out the oven, make the icing. Mix together 3/4 cup (100 g) powdered sugar, 2 tbsp mulberry filling and 1 tbsp lemon juice until it’s a thick smooth glaze. Spread the icing onto the warm rolls and enjoy!
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