These Blueberry Cinnamon Rolls are sweet, citrusy and warm all at the same time. You will love the amazing flavor in each bite!
In a mixing bowl, combine yeast and warm milk and let the mixture stand for about 5 minutes or until foamy. Add the butter, sugar, salt, and eggs. Stir everything well using a wooden spoon.
Add the flour, one cup at a time, stirring well. Once the dough gathers in the center of the bowl, turn it over on a lightly floured board. Knead the dough until it is smooth. elastic and has lost a lot of its stickiness.
Shape the dough into a ball, place it in a bowl and cover with a clean kitchen towel or plastic wrap. Let it rise for 1 and 1/2 hours, or until the size is doubled.
After the rise, gently punch the dough down. Roll it into a 12 x 18 inches rectangle. To fill the dough, spread the softened butter across the rectangle. Combine sugar, cinnamon and lemon zest and sprinkle mixture all over the dough. Arrange the blueberries in a single layer on top. Roll the rectangle, starting on the short edge until you form a tight log.
Cut the log into 1 inch thick portions and arrange them on two greased 9 inch round baking pans, pie pans, or a 9x13 baking dish. Cover them loosely with a plastic wrap or kitchen towel and let rise for 1 hour.
Preheat oven to 350 F. Bake the rolls for 18- 22 minutes, or until the tops are golden. To make the glaze, microwave softened cream cheese and powdered sugar in a heat-proof bowl, covered with plastic wrap for 45 seconds to 1 minute. Stir together until smooth. Stir in lemon juice, zest and milk until mixture is thick, smooth but pourable. You may add more milk if it is too thick. Pour glaze over the buns.