Step 1

Place the blueberries in a bowl. Sprinkle sugar and cornstarch over the top. Mix and then set aside.

Step 2

Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.

Step 3

Add the eggs, butter, salt and sugar.

Step 4

Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

Step 5

Scrape the dough off the beater blade and remove it. Attach the dough hook.

Step 6

Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.

Step 7

Spray a large bowl with cooking spray.

Step 8

Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.

Step 9

Cover the bowl with a towel or wax paper.

Step 10

Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

Step 11

Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.

Step 12

Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)

Step 13

Use a rubber spatula to smooth the lemon curd over the whole dough rectangle. Then sprinkle the blueberries evenly over the filling.

Step 14

Starting on the long end, roll the dough up tightly jelly roll style.

Step 15

Cut into 15 slices and place in a greased 10×15" baking pan.****

Step 16

Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

Step 17

Preheat the oven to 375 degrees.

Step 18

Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.

Step 19

Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

Step 20

Bake at 375 degrees for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.

Step 21

While the rolls are cooling, prepare the icing.

Step 22

In a bowl, combine the powdered sugar, melted butter and lemon juice. Add the heavy cream a tablespoon at a time until the glaze at a drizzling consistency.

Step 23

Drizzle the icing over the rolls. You can do this either while the rolls are warm or cold. If the rolls are warm, the glaze will melt in.

Step 24

Store in an airtight container in the refrigerator.