Dissolve your yeast in the warm milk in a large mixing bowl. Allow to proof for about 5 minutes.
Add your sugar, butter, salt, eggs and flour and mix everything together.
Once the dough pulls from the edges of the bowl, knead for about 5 minutes.
Remove the dough from the bowl and spray the bowl with nonstick spray. Put the dough back in the bowl and cover with a towel.
Allow to rise for about 1 hour until the dough doubles in size.
Lightly flour your counter top and roll the dough out to a large rectangle, about 1/4 inch thick. About 14x22 inches.
Preheat your oven to 400 degrees.
Mix your berries, cornstarch and about 1 TBS of your sugar in a small bowl. Squish your berries with a fork.
Spread your melted butter over the top of your dough.
Sprinkle the rest of your sugar over the top of your dough and butter.
Sprinkle your berry mixture over your dough and spread it around evenly.
Carefully roll your dough from the top edge to to the bottom edge to form a 22 inch long roll.
Cut into 1 inch slices.
Lightly grease a baking pan.
Place your rolls in the baking pan and bake for about 25 minutes until they turn a light gold color.
Remove your rolls from the oven and allow them to cool for about 5 minutes before frosting.
While rolls are cooling, combine your powdered sugar, vanilla, cream and salt in a small bowl. Add a little more powdered sugar if you need it thicker, or a little more cream to thin it out.
Apply frosting generously to your rolls.