In a bowl, combine the fresh blackberries, granulated sugar, vanilla extract, and cinnamon. Gently mash the blackberries to release some juices and mix well for a sweet and juicy filling.

Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it for easy cleanup.

Unroll the crescent roll dough and separate it into triangles.

On each triangle, place about a tablespoon of the blackberry mixture at the wide end. Roll the dough up from the wide end to the point, sealing the edges well.

Place the rolled sweet rolls in the prepared baking dish, ensuring the point side is down.

Brush the tops of the rolls with melted butter.

Bake in the preheated oven for 15–20 minutes, or until golden brown and puffed.

In a small bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.

Once the rolls are baked and slightly cooled, drizzle the cream cheese glaze generously over the top.

Serve warm.