Blueberry Lemon Sweet Rolls

Ingredients

Dough

3/4 cup milk warmed to 100-110F

1 package or 2 1/12 tsp yeast

1/2 cup warm water 

1/4 cup sugar 

Sugar for pan

1/3 cup unsalted butter melted 

1 Tbsp butter for pan

1 tsp salt

1 large egg

4 cups flour

Filling

8 oz cream cheese room temperature

1 Tbsp unsalted butter melted

1 large lemon zested

1/4 cup Blueberry Lemon Fruit Spread

Glaze

2 oz cream cheese room temperature

3 Tbsp milk room temperature

1 1/2 cups powdered sugar

Instructions

Add warm milk, water, sugar, butter, salt, egg and flour to bread mixer pan.  Top with yeast.  Set on dough cycle and start.  Place prepared dough out onto a lightly floured surface and using a rolling pin, roll the dough into a rectangle approximately 9x15".  Mix the filling of cream cheese, butter, and lemon zest together in a bowl. Spread the mixture over the dough in a thin layer. Spread the blueberry lemon fruit spread across the cream cheese mixture. From the long edge, tightly roll the dough all the way to the other long edge and pinch dough together to seal.  Cut the log so that you have a total of 12 rolls.  Coat the bottom of your 9x13" baking dish with 1 TBSP melted butter and sugar. Place the cinnamon roll slices close together in the dish and let them rise until the dough has doubled again, approximately 45 minutes.  Preheat the oven to 350F. Once the rolls have doubled in size, place them in the oven and bake for about 20 minutes or until they are starting to brown.  Whisk the cream cheese in a stand mixer until creamy. Add the milk and whisk in until combined. Add in the powdered sugar and whisk until smooth.  When the rolls are done, let them cool slightly and then top with the icing.