Flaky Blackberry Sweet Rolls with Vanilla Glaze

DOUGH:

• 1 c. evaporated milk
• 2/3 c. granulated sugar
• 1 1/2 T. active dry yeast (2 envelopes)
• 1/2 c. unsalted butter softened
• 2 lg. eggs
• 1 tsp. lemon zest finely grated
• 1/2 tsp. fine sea salt
• 4 1/4 c. all-purpose flour plus more for dusting

FILLING:

• 1 (10 oz.) pkg. frozen blackberries not thawed
• 1/4 c. plus 2 T. granulated sugar
• 1 tsp. cornstarch

GLAZE:

• 3/4 c. confectioner’s sugar
• 3 T. unsalted butter softened
• 1 1/2 T. heavy cream

• DOUGH: In a small saucepan, warm the evaporated milk over low heat until it reaches about 95–100°F (35–38°C). Pour the warm milk into the bowl of a stand mixer fitted with the dough hook. Stir in the granulated sugar and active dry yeast, then let the mixture sit until foamy, about 5 minutes.
• Add the softened butter, eggs, grated lemon zest, and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and continue beating until the dough is smooth and supple, about 5 more minutes.
• Turn the dough onto a lightly floured surface and knead by hand 2 or 3 times. Shape it into a ball and place it in a lightly buttered bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1–2 hours.
• Line a 9 x 13-inch baking pan with parchment paper, leaving the paper to extend up the short sides, and butter the paper and pan sides. On a lightly floured surface, roll the dough into a 10 x 24-inch rectangle.
• FILLING: In a medium bowl, toss the frozen blackberries (do not thaw) with the 1/4 cup plus 2 tablespoons of granulated sugar and the cornstarch. Gently crush the berries with the back of a wooden spoon and spread the mixture evenly over the dough. Roll the dough tightly into a 24-inch log.
  
• Working quickly, cut the log into quarters, then cut each quarter into four 1½‑inch slices. Arrange the slices in the prepared pan (about 15 rolls will fit; one will be extra). Scrape any remaining berries and juices into the spaces between the rolls. Cover and let rise in a warm place until the rolls are puffed and fill the pan, about 2 hours.
  
• Preheat the oven to 425°F (220°C). Remove the cover and bake the rolls 20–25 minutes, until golden and the filling is bubbling. Transfer the pan to a rack and let cool for 30 minutes while you make the glaze.
• GLAZE: In a small bowl, beat the confectioners’ sugar with the softened butter and heavy cream until the glaze is thick but spreadable.
• Invert the rolls onto a cooling rack, peel off the parchment, and transfer them to a serving platter. Spoon or dollop the glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.