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1
To make the dough: In a large bowl, whisk together the flour, yeast, sugar, salt and lemon zest.
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2
Stir in the warmed water, milk, butter, eggs and vanilla.
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3
Using a wooden spoon, mix until the dough clears the sides of the bowl.
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4
Knead by hand a few minutes adding more flour a tablespoon at a time if needed.
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5
Lightly oil a large clean bowl and transfer the dough to the new bowl.
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6
Cover with plastic wrap and refrigerate the dough overnight.
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7
To make the rolls: Let the dough come to room temperature.
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8
Butter an 8-inch square pan.
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9
Lightly flour a large work surface.
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10
Roll out the dough to a 12-inch by 19-inch rectangle, cutting away any scraps as needed.
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11
In a bowl, mix together the filling ingredients until evenly coated.
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12
Spread the filling evenly over the dough.
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13
Starting with the long side closest to you, roll the dough as tightly as possible, tucking in any blueberries that may escape.
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14
Place the end seam side down and tuck the sides of the roll under.
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15
Using a sharp knife, cut the dough into 9 equal pieces.
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16
Place each piece into the prepared pan.
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17
Cover the pan with a clean, slightly damp towel and let the dough rise for 45 minutes.
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18
Preheat oven to 350 degrees.
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19
Place the rack in the center of the oven.
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20
Bake the rolls for about 40-45 minutes or until the tops of the rolls are golden and a toothpick inserted in the center roll comes out clean.
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21
Transfer the pan to a wire rack and let cool completely.
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22
Whisk together the icing ingredients until smooth, but not too think.
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23
Separate the cooled buns and place them on a rack over a sheet of parchment paper.
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24
Drizzle with icing and let rest until the icing has hardened.
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25
Serve at room temperature.
