In a medium saucepan over medium heat, combine the frozen blueberries with granulated sugar and corn starch. Cook for 20–25 minutes until thickened.

Warm the whole milk and sprinkle the active dry yeast over it. Let it bloom for 10 minutes until foamy.

In a large bowl, whisk together flour, salt, and remaining sugar; then add eggs, butter, lemon zest, and yeast mixture. Mix until dough forms.

Transfer dough onto floured surface and knead for 8–10 minutes until smooth and elastic.

Shape dough into a ball, place in greased bowl, cover and let rise in warm area for 1 to 1.5 hours.

Mix softened butter, brown sugar, lemon zest, lemon juice, and salt until well combined.

Roll dough into a rectangle, spread filling, dollop cooled jam, and roll tightly into a log.

Slice into 12 equal pieces.

Place rolls in a greased baking dish, pour heavy cream, cover and let proof for 1 hour.

Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden brown and firm to the touch.

Beat cream cheese and butter until smooth, gradually add powdered sugar, lemon zest, and reserved jam, mixing until fluffy.

Cool rolls for 10–15 minutes before frosting and serve warm.