Make Blackberry Filling: In a medium saucepan, combine fresh or frozen blackberries with sugar, cornstarch, and a pinch of salt. Cook for 4-5 minutes until thickened, then cool.

Prepare Dough: Mix warm water with active dry yeast and a pinch of sugar; let it foam. In another bowl, combine vanilla pudding mix, warm milk, melted butter, Greek yogurt, egg, and salt. Gradually add yeast mixture and flour to form dough.

First Rise: Transfer dough to a greased bowl, cover, and let it rise until doubled in size, about 2 hours.

Roll Out Dough: Punch down dough, roll into an 18x12-inch rectangle, about 1/4 inch thick.

Spread Fillings: Sprinkle cinnamon sugar over dough, add cooled blackberry filling, and roll tightly into a log.

Slice Rolls: Use dental floss to cut into 12 equal rolls and place them in a greased pan.

Second Rise: Cover and let them rise for an additional hour.

Bake: Preheat oven to 350°F and bake rolls for 25-30 minutes until golden-brown.

Make Frosting: Beat cream cheese and butter until creamy, add corn syrup and powdered sugar until fluffy.

Frost Rolls: Let rolls cool for 5-10 minutes, frost generously, and swirl in remaining blackberry filling.