Blueberry and Lemon Cinnamon Rolls

Ingredients

• ¾ cup whole milk, heated to 110 degrees
• 1 envelope (2¼ teaspoons) instant or rapid-rise yeast
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract (optional)
• 4¼ cups all-purpose flour
• ½ cup cornstarch
• ½ cup granulated sugar
• 1½ teaspoons salt
• 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
• ¾ cups packed light brown sugar (don’t use dark, it will be too heavy a molasses flavor)
• 2½ teaspoons ground cinnamon
• ⅛ teaspoon salt
• 1 pint fresh blueberries
• 1½ teaspoons fresh lemon zest (from one lemon)
• 5 tablespoons unsalted butter, softened
• 3 tablespoons freshly squeezed lemon juice (from one lemon)
• ½ teaspoon lemon zest
• 2 tbsp unsalted butter, softened
• 3 to 4 tablespoons half & half
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• pinch of salt