Make the dough as directed in the basic sweet yeast dough post through the first rise. Be sure to read the post for all the tips and tricks to make the perfect sweet yeast dough.
Mix together the frozen blueberries, sugar, cornstarch and lemon zest.
Work with half of the dough at a time, roll half of the dough into a 10 x 18 inch rectangle. Brush with half of the melted butter and sprinkle on half of the blueberry filling. Roll up tightly from the short end and pinch shut. Using a thread, or very sharp knife, cut the log into 8 or 9 rolls. Place on a greased baking dish 1/2 inch apart. Repeat with the other half of the dough.
Let rise in a warm spot for 2-3 hours until doubled in size. Bake at 375 F for 20-25 minutes. Double check the center rolls to make sure they are not doughy before removing from the oven.
To make the glaze, combine the powdered sugar, lemon juice and enough milk to make a smooth glaze. Drizzle over cooled rolls.