*Place frozen dough on a greased baking sheet. Cover with sprayed plastic wrap. THAW and rise about 2-3 hours at room temperature or overnight in the refrigerator. 

Roll the dough into a large rectangle about 10-inches wide by 15-inches long. Smear softened butter on all but one of the long edges.

Combine the sugar, cornstarch, ginger, nutmeg, and lemon zest in a bowl. Add just enough lemon juice to the sugar mixture to form a thick clumpy mixture like wet sand. Sprinkle the flavored lemon sugar on top of the butter and spread it with your fingers to cover the butter. Then evenly sprinkle the filling with fresh blueberries.

Roll the dough from the long end with the filling towards the long end that was left bare, tucking the blueberries inside the best you can. Pinch the seams and place the roll seam side down. Cut the rolls into 12 even pieces.

Place the rolls inside of a greased 13×9-inch baking dish. Cover with greased plastic wrap and allow to rest 15-20 minutes. Juices may start to ooze out of the rolls, and that’s okay.

Preheat oven to 350 degrees Fahrenheit.

Bake at 350˚F for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.

Make the frosting by beating the cream cheese, butter, and lemon zest with an electric hand mixer in a large bowl. Add the powdered sugar and 1-2 Tbsp lemon juice. (Use less lemon juice for a thicker frosting, or more lemon juice for a thinner glaze.) Mix until incorporated. Spread over the lemon blueberry sweet rolls. Enjoy warm.