Gooey, fresh, wild blueberry sauce, slathered in between layers of fluffy dough and baked until golden brown.
Add wild blueberries, sugar, and orange juice to a saucepan over medium heat. Cook until berries break down a bit and add corn starch and water mixture. Cook a little longer until broken down a bit more. The sauce will be thick, with blueberries still whole.
To start off dough, heat milk in a small saucepan until it just bubbles, stir in butter until it melts. Let sit for 5 minutes.
With an electric mixer with a flat beater, add in 3 1/2 cups of flour, sugar, yeast and salt. Add in milk & butter mixture, water and egg. Beat well. Once dough has pulled together, switch out for dough hook or knead by hand for 5 minutes. Dough is ready when it feels tacky and doesnt stick to your fingers. Cover dough with plastic wrap or warm cloth and let rise for 60 minutes.
On lightly floured surface, roll out dough to 12x9 inch rectangle. Use pastry brush to slather with softened butter, and then combine cinnamon and sugars and sprinkle over the butter. Spread 2/3 Cup of Blueberry mixture over the dough and carefully roll up by pulling up and awatyand tucking in. Pinch edges to seal, and then cut of edges. Cut in clean even slices, and layer in a 9x13 baking dish sprayed with nonstick spray. Cover loosely with plastic wrap for another 30 minutes and preheat oven to 350.
Bake for 20 minutes at 350 and then increase heat to 375 and bake for another 10 minuts until golden brown. Drizzle with leftover Wild Blueberry Mixture and Lemon Glaze once cooled.
Whisk ingredients together and pour over rolls once cooled