Blueberry Cinnamon Rolls

Directions

1. Rolls: In the bowl of an electric mixer, cream together the sugar, salt, and softened butter on medium-high speed until smooth. Mix in the egg and lemon zest until incorporated. Gradually add the flour, yeast, and buttermilk until a dough forms. Switch to the dough hook attachment and knead on low speed about 8 minutes, or until the dough is tacky but not sticky. (You may need to add a little extra flour or liquid to achieve this texture.) Lightly oil a large bowl, and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap, and let rise at room temperature for about 2 hours, or until doubled in size.
2. After the dough has risen, lightly dust a work surface with flour. With a rolling pin, roll the dough out into a rectangle about 9" by 18". For filling, combine the sugar and cinnamon in a small bowl, then sprinkle over the surface of the dough. Sprinkle the berries evenly over the top. Starting with the wide edge, tightly roll up the dough into a log. Pinch the seam shut, and with the seam side down, slice the log into 12-15 rolls. Transfer the rolls to a parchment-paper-lined baking sheet, spiral side up, placing the rolls 1/2 to 1 inch apart. Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have nearly doubled in size. At this point, the rolls can also be covered and placed in the refrigerator for up to 2 days. (If doing this, pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.)
3. Bake rolls in a preheated 350° oven for 20-30 minutes, or until light golden brown. Let cool in the baking pan about 5 minutes, then transfer to a wire rack.
4. Mix together all glaze ingredients until smooth, adjusting the amount of powdered sugar and/or milk to get the proper consistency. Glaze should be fairly thick but still able to be drizzled. Place a piece of wax paper under the wire rack to catch the drippings, and generously drizzle the glaze over the rolls. Serve warm.