Lemon Blueberry Rolls

Add the blueberries, sugar and cornstarch to a medium pot.
12 oz (340 g) frozen blueberries , 1/3 cup (66 g) granulated white sugar, 1 tsp corn starch
Cook over medium heat for 20-25 minutes until thick and the jam measures out to about 3/4 cup (180 ml) (going for volume, not weight.)
Remove from the heat, transfer to a bowl and let the jam cool. Set aside 2 tbsp of jam for the frosting.

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F, 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix.
2 eggs, whisked, 1/2 cup (112 g) unsalted butter, very softened, 1/2 tbsp vanilla, 2 tbsp (20 g) lemon zest (about 2 lemons zested)
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
(If the dough is still looking very sticky halfway through, add 1 tbsp (8 g) of flour at a time until it pulls away from the sides of the bowl.)
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest, lemon juice and salt together in a small bowl.
1/2 cup (112 g) unsalted butter, very softened, 1/2 cup (110 g) brown sugar, 1/2 cup (100 g) granulated white sugar, 2 tbsp (20 g) lemon zest (about 2 lemons zested), 2 tbsp (30 ml) fresh lemon juice, 1/4 tsp salt

Grease a 9x13 inch casserole dish and set aside.
Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
Next, spoon the prepared lemon filling over the dough and spread it evenly with an offset spatula.
Then, spoon the blueberry jam over the lemon filling and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
Place the rolls in the greased 9x13 inch casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
Preheat the oven to 350 degrees F (175 degrees C) about 15 minutes before the rolls are done proofing.
Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
6 tbsp (84 g) unsalted butter, very softened
Add in the cream cheese and mix until combined on medium speed.
6 oz (170 g) cream cheese, cold
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
3/4 cup (97 g) powdered sugar
Then add in the lemon zest and blueberry jam and combine on low then high speed until the frosting is fluffy.
1/2 tbsp (5 g) lemon zest (about ½ lemon zested), 2 tbsp blueberry jam from above
Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!