Blackcurrant cinnabons

1. Heat the milk to 104F (40C), add sugar, and stir until dissolved. Add the yeast, and leave for 20 minutes covered with a towel until a fluffy cap is formed.
2. Put the egg, salt, vanilla extract and butter at room temperature into a mixer bowl. Knead everything with a whisk, add the leaven, change the whisk to the hook and gradually add the flour. Knead for about 10 minutes.
3. Let the dough rise in a warm place for at least 1 hour, covered with a tea towel, until doubled in size.
4. Put the frozen berries in a saucepan, add sugar and starch through a strainer. Simmer over a medium heat, stirring until the mixture thickens and boils.
5. Divide the risen dough into 2 balls. Roll out each part into a rectangular layer on a table powdered with flour.
6. Grease the dough with berry filling.
7. Roll the long side of the rectangle into a roll and cut into pieces.
8. Spread the buns in a mold at a distance of about 2cm (0.75 inch) from each other, cover with a towel, and leave for at least 30 minutes until they increase in volume.
9. Put the buns in the oven preheated to 356F (180C) for 25 minutes.
10. For the glaze, whip all the ingredients until creamy, and grease the warm buns.

Enjoy immediately!