Preheat oven to 350 degrees. Spray cookie sheet with cooking spray or line with parchment paper.

In a small bowl, mix the cream cheese, sugar, lemon juice and lemon zest. Mix on medium speed until well blended.

Unroll dough sheet on parchment paper.

Spread the cream cheese mixture onto unrolled (rectangle shapedough, within ½” of all edges. Sprinkle the top of the cream cheese spread evenly with blueberries.

Starting on the long side of the rectangle, roll up the dough tightly and pinch the edge to seal.

Cut into 10 rolls. Note: I use regular dental floss to cut the roll, without squishing the roll down.

Arrange rolls on cookie sheet in a circle.

Bake 15-20 minutes or until golden brown.

In a small bowl, mix the frosting ingredients: butter, cream cheese, powdered sugar, lemon and milk if needed to ‘thin out’ the frosting.

1Spread with a spatula over the warm rolls. Serve warm or at room temperature.