To roll out the sweet rolls you will want to lightly flour your countertop and a rolling pin. Separate the dough into 2 portions. Use your rolling pin and roll the dough out into a rectangular shape. You will want your dough to be about 18" tall by about 24" wide. More importantly, the dough should be about 1/2" thick in all areas.
When rolling out the dough, it's helpful to start in the middle of the dough and roll outwards from the center. If the dough is a little sticky, pull back the dough and add some more flour to your baking surface.
Try to keep the dough as symmetrical as possible. This will help keep the size and thickness of the cinnamon rolls the same.
Once your dough is rolled out, you can add the filling. Add the berry filling but try to keep it about an inch away from the sides of the dough. This will keep the berry mixture from running out the sides.
Starting with the bottom of the dough, roll the sweet dough, moving along as you go, roll the dough into a long "pipe or log."
You can use floss to slide under the roll or use a serrated knife and cut the sweet rolls into 1-1.5" thick slices. (I prefer mine to be about 1 1/4" thick)
Lay the sweet rolls in a 9 by 13" greased baking pan about 1/2"-1" apart.
Continue with this process until ALL the dough is rolled out, filled with berries, cut into slices, and rising in the baking dish.
Cover the berry sweet rolls with a light towel and put them in a warm place until they double in size. (about 20-30 minutes) They should be spongy to the touch.
Preheat the oven to 350 degrees. When the oven is preheated, bake the sweet rolls for about 25-30 minutes or until the edges are golden brown.