In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar and salt.

In a sauce pan or bowl in microwave melt your butter and milk until warm. Let cool and add your yeast to proof.

Once yeast has proofed add your milk and butter mixture along with your egg to flour mix.

Stir to combine add 1/2 cup flour at a time until dough starts to pull away from bowl.

Dump out onto floured surface knead until dough is smooth and elastic adding in additional flour as needed, about 5 minutes.

Cover and place in warm place until double in size.

To make your filling mix together butter, sugar, flour and lemon zest in bowl and set aside.

Once your dough has doubled dump out onto a lightly floured surface and roll out into a 12"x15" rectangle.

Spread your filling mixture over the top until it reaches edges, sprinkle with blueberries.

Roll up starting on long side then cut into 12 equal sections.

Place in a 9"x13" baking dish and cover and place in warm place again (or in refrigerator if letting these rise overnight).

Once doubled in size again, preheat your oven to 350 and bake for about 20-25 minutes or until tops are golden, remove from oven and set aside.

To make your glaze, mix together all ingredients in bowl and then spread over the tops of slightly warm sweet rolls.

Serve and enjoy!