Lemon and Blueberry Sweet Rolls
To make the rolls, I followed the directions found on the King Arthur website for making cinnabuns (just for the dough). You can go and find the recipe here http://www.kingarthurflour.com/recipes/cinna-buns-recipe
Follow the directions on the king flour website for the baking instructions. Adjust based on your altitude and oven.
The only way I differentiated from the recipe was that I heated the milk and added the yeast to the warm milk. Also for the dough rising, I placed the dough in the oven. I turn it on and get the oven to warm up to its lowest setting and then turn it off. I let it cool while making the dough and then put it in the warm oven. This step might not be necessary for you, but we are at a high elevation and baking can be tricky.
For the filling
I took the zest off of two lemons and combined it with about a cup of sugar and mixed it by hand until it is the consistency of a sugar scrub. I then roll the dough out into a rectangular shape and then coat the top of it with softened butter and then spread the lemon sugar mixture on top as evenly as possible. I then take cleaned blueberries (two small packets or one larger package) and sprinkle them around the dough as evenly as possible. Roll the dough like you would a traditional cinnabun recipe, cut into similar sized pieces and then place in your pan (prepped with butter and flour).
For the frosting I combine all of the ingredients listed below with a hand mixer and the scoop the good yumminess on with a spoon after I have removed the cooked rolls from the oven and they have cooled a bit.
2 teaspoons of lemon zest
2 tablespoons of lemon juice
1 brick of cream cheese (room temperature)
1 teaspoon of vanilla extract
5 ounces of powdered sugar