Blueberry Cinnamon Rolls

In a stand mixer with a dough hook, add in ¼ cup of water and 2 ¼ teaspoons of active dry yeast. Let sit until the yeast is bubbly - about 5 minutes.
Add in the ½ cup of All-Purpose Flour, ⅓ cup Sugar, ¼ cup milk, 2 large eggs, 1 teaspoon of vanilla and 1 teaspoon of salt. Mix on low speed until completely combined and then gradually add in 2 - 2 ¼ cups of All-Purpose Flour. Mix for 1 minute or until the dough has come together.
Once mixed, let the dough stand for 15 minutes, then knead on medium-low speed for 5-7 minutes, until the dough is smooth, elastic and no longer sticks to hands.
Add in 6 tablespoons of unsalted butter that's very soft. Knead the butter into the dough until it's smooth and not slimy. Transfer to a large greased bowl and cover with a towel. Let it rise in a warm place until doubled in size, about 1 ½ hours.

While the dough is almost done rising, in the bowl of a stand mixer, mix together 1 stick of Unsalted Butter, ½ cup of packed Brown Sugar, 1 tablespoon Ground Cinnamon and ¼ teaspoon of Salt. Set the filling aside.
Grease a 13x9 inch baking dish. On a lightly floured surface, roll out the dough into a 16 x 12 inch rectangle. Spread the dough with the filling and place 1 cup of Fresh Blueberries over the filling.
Starting with the long side, roll up the dough into a tight cylinder. Cut cross-wise into 12 equal slices. Place the cinnamon rolls cut side up in the buttered baking dish and let rise for 1 hour while covered with plastic wrap or a towel or in the refrigerator overnight.
Once ready to bake, preheat the oven to 350°F. Bake the cinnamon rolls for 25-30 minutes if they're room temperature or for 40-45 minutes if baking straight from the refrigerator. Let cool on a cooling rack for 15 minutes.

While the buns are cooling, combine 1 cup of Fresh Blueberries, 2 tablespoons White Sugar, ½ tablespoon of Lemon Zest and 1 tablespoon of Lemon Juice in a saucepan over medium heat. Cook over medium heat until the blueberries have burst and the sugar has melted. Set aside to cool.
In a food processor, combine 4 ounces of Cream Cheese, 3 tablespoons Unsalted Butter, 1 teaspoon of Vanilla, 1 ½ cups of sifted Powdered Sugar until smooth. Once combined, add in the cooled blueberry sauce and process until smooth.
Once the buns are cooled, spread the blueberry cream cheese frosting over the cinnamon buns. There will be frosting left over - place as much frosting as you like and freeze the frosting for your next batch. Serve warm.

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