Blueberry Lemon Cinnamon Rolls

• All-purpose flour2 ¾ cups (330g)
• Instant yeast1 packet (2 ¼ tsp or 7g)
• Granulated sugar3 tbsp (38g)
• Salt½ tsp (3g)
• Warm milk (about 110°F/43°C)½ cup (120g)
• Unsalted butter, melted¼ cup (57g)
• Egg1 large (50g)

• Frozen blueberries1 cup (140g)
• Granulated sugar⅓ cup (67g)
• Zest of 1 lemon
• Cinnamon1 tsp (3g)
• Cornstarch1 tbsp (8g)

• Powdered sugar1 cup (120g)
• Fresh lemon juice2 tbsp (30g)
• Milk1 tbsp (15g), as needed to adjust consistency

Preheat the oven to 375°F (190°C). Line an 8x8 pan with parchment paper..

In a large bowl, mix the flour, yeast, sugar, and salt. Add warm milk, melted butter, and the egg. Mix until a shaggy dough forms.

Knead the dough on a floured surface for 5–7 minutes until smooth and slightly tacky. Let the dough rest for 10 minutes while you prepare the filling.

In a bowl, toss frozen blueberries with sugar, lemon zest, cinnamon, and cornstarch. Set aside.

Roll dough into a 10x14 inch (25x35 cm) rectangle. Spread the blueberry mixture evenly, leaving a small border. Roll up the dough tightly from the long edge and slice into 9 even rolls.

Place in the baking pan. Cover loosely with a towel and let rise in a warm spot for 20–30 minutes, until slightly puffy.

Bake for 22–25 minutes or until lightly golden, then let this cool to room temperature.Whisk the lemon glaze ingredients until smooth, then drizzle over the cooled down rolls.