• Prepare cinnamon roll dough as directed earlier in this post, replacing the cinnamon filling with this blueberry compote.

Make the Blueberry Compote

• Take a small saucepan and add the blueberries, sugar, corn starch, and lemon juice. If you’re using frozen blueberries, the process may take a couple more minutes. Stir continuously so the mixture doesn’t burn on the bottom of the pan. Allow compote to thicken to a spreadable consistency (thick enough to stick to the back of the spoon) in which the blueberries have started to break down (3-5 minutes).
• Remove mixture from heat and stir in lemon zest. Set the compote aside and let it cool 7-10 minutes, enough to make spreading on the dough easier.
• Meanwhile, roll out your dough to approximately a 14x12 rectangle and spread blueberry filling evenly over the rolled out dough, spreading it just shy of the edges. Sprinkle with nuts if you wish. Roll the dough up in cigar like fashion, slice and bake.
• Let the blueberry rolls set out for about 10 minutes before frosting.

Make the Frosting

• In a stand mixer, beat the cream cheese, butter, and lemon juice on medium speed until light and fluffy. On low speed, slowly add the sifted powdered sugar and beat until fluffy and well mixed.
• Add lemon zest to desired consistency and stir just a little bit more. Spread on rolls once they’ve cooled for at least 10 minutes. Enjoy!