Lemon Blueberry Cinnamon Rolls

In a large bowl, combine warm milk, 1 tablespoon sugar, and instant yeast. Stir and let sit until foamy.

Add melted butter, eggs, and vanilla. Mix well.

Add 4 cups flour, remaining sugar, salt, and cinnamon. Stir until a shaggy dough forms.

Knead on a clean surface for 10 to 15 minutes, adding up to ½ cup more flour if needed, until smooth and elastic.

Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled.

Roll dough into a 16×20-inch rectangle. Spread lemon curd evenly over the dough.

Cut into 2-inch strips and roll tightly. Place rolls in a greased baking dish, cover, and let rise for 15 minutes.

Pour 1 tablespoon heavy cream over each roll. Bake at 350°F for 30 minutes or until golden brown.

For the optional blueberry topping, simmer 1 to 1½ cups blueberries with 2 tablespoons sugar and 1 tablespoon lemon juice for 4 to 5 minutes. Stir in 1 teaspoon cornstarch mixed with 1 tablespoon water and cook until slightly thickened.

Frost the warm rolls with lemon cream cheese frosting, then spoon blueberry topping over them if using.