Prepare the Basic Sweet Yeast Dough according to the directions through the first rise.
Mix together the frozen blueberries, sugar, cornstarch and lemon zest. (I love this microplane for zesting!)
Working with half of the dough at a time, roll into a 10 x 18 inch rectangle. (Here is my favorite pastry mat for rolling dough on. It makes measuring easy and clean up a breeze!) Brush with half of the melted butter and sprinkle on half of the blueberry filling. Roll up tightly from the short end and pinch to seal.
Using a thread, or very sharp knife, cut the log into 8 rolls. Place in a greased baking dish 1/2 inch apart. (This glass baking dish works perfect!) Repeat with the other half of the ingredients.
Loosely cover with a tea towel and let rise in a warm place for 2-3 hours or until doubled in size. Bake at 375°F for 20-25 minutes.
Notes
When checking sweet rolls for doneness always check the center rolls to ensure they are not "doughy" before removing from the oven. If your rolls start to brown before they are done, cover loosely with foil as they finish baking.