LEMON BLUEBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE

1 package yeast ( 2 1/4 tsp)

1 cup milk, warmed to 110-115 F

1/2 cup granulated sugar

1/3 cup salted butter, softened

1 tsp. salt

1 large egg

4 cups All Purpose Flour

FILLING

8 Tbsp. salted butter, softened

1/2 cup granulated sugar

1 tsp. ground cinnamon

Zest of one medium lemon 1 cup fresh or frozen blueberries

ICING

8 ounces cream cheese, softened

2 cups powdered sugar

3 tsp. Fresh lemon juice

1-2 Tbsp. milk

1 tsp lemon zest

To a medium bowl, add the warmed milk and yeast. Let set for 5 minutes, or until it foams up. Add the sugar, butter, salt and egg. Whisk to combine. Add the flour 1 cup at a time, stirring to incorporate. Transfer the dough to a lightly floured board and knead till it is no longer sticky.

Place the dough in a lightly oiled bowl and cover with a tea towel or plastic wrap in a warm place. Let double in size. In the meantime, make the filling by adding all the filling ingredients to a small bowl. Stir with a spoon till thoroughly mixed.

Roll out the dough to a 12x18 rectangle. Add filling and evenly spread. Sprinkle with the blueberries. Starting with the long side of the rectangle, roll up. Using a knife, cut into 1-inch slices. Transfer the cut rolls to 2 - 9-inch round cake pans that have been sprayed with non-stick spray. Cover with plastic wrap and let double in size in a warm place. Preheat oven to 350F. Once the rolls have raised, bake them for 18-20 minutes or until lightly golden brown. Remove from oven and transfer to a cooling rack.

Make the Icing: Add the cream cheese, powdered sugar, lemon zest, milk to a bowl. Whisk to combine. Add more milk if too thick. Add icing to the warm rolls.