*Place frozen rolls close together on a silicone lined or lightly greased baking sheet. Cover with sprayed plastic wrap. Leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator to thaw overnight.)

Blueberry Sauce: In a medium saucepan, cook the blueberries, sugar, corn starch and lemon juice together over medium heat until it thickens, stirring frequently; about 5 minutes. Sauce will thicken suddenly. Set blueberry sauce aside to cool.

Pinch the dough together where the rolls touch and then roll the dough into a large rectangle about 10×15-inches.

Spread the butter thinly over the dough leaving a 1/2-inch bare around the edges. Sprinkle the brown sugar and cinnamon over the butter. May smooth evenly with hand, if desired.

Dollop 1/2 cup of the blueberry sauce over the cinnamon-sugar mixture. Then spread evenly with a spatula. Set remaining sauce aside.

Roll the dough into a log from one long (15-inch) edge towards the opposite long (15-inch) edge. When close to the opposite edge, lift it up and fold it over the top of the log. Pinch the seams together.

Cut the rolls into 12 even pieces. I like to do this by placing a piece of dental floss under the rolled dough. Lift the ends of the floss, criss-cross them over the top of the dough, and pull in opposite directions to cut through the dough and filling. NOTE: Using floss keeps the shape of the rolls round, and helps prevent too much filling from oozing out. You may alternately use a knife to cut the log into rolls, if you desire.

Place the blueberry cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back when touched.) PREHEAT oven to 350 degrees Fahrenheit while dough rises.

Bake the blueberry cinnamon rolls at 350˚F for 25 minutes or until golden brown and baked through. The internal temperature should be between 190-200 degrees Fahrenheit.

Brush the rolls with the remaining blueberry sauce while still warm. Then whisk together the glaze ingredients (powdered sugar, lemon juice, and milk) and drizzle over the top of the rolls. Enjoy warm.