Lemon Glazed Blueberry Cinnamon Rolls

INGREDIENTS

3/4 cup

whole milk, heated to 110 degrees

envelope (2¼ teaspoons) instant or rapid-rise yeast

large eggs, room temperature

1 tsp

vanilla extract (optional)

4 1/4 cups

all-purpose flour

1/2 cup

cornstarch

1/2 cup

granulated sugar

1 1/2 tsp

salt

12 tbsp

unsalted butter, cut into 12 pieces and softened

3/4 cup

packed light brown sugar (don't use dark, it will be too heavy a molasses flavor)

2 1/2 tsp

ground cinnamon

1/8 tsp

salt

1 pint

fresh blueberries

1 1/2 tsp

fresh lemon zest (from one lemon)

5 tbsp

unsalted butter, softened

3 tbsp

freshly squeezed lemon juice (from one lemon)

1/2 tsp

lemon zest

2 tbsp

unsalted butter, softened

to 4 tablespoons half & half

1 tsp

vanilla extract

2 cups

confectioners' sugar

salt