Ingredients

• ¾ cup Whole Milk, warmed to 110°F (177 ml)
• 2 ¼ tsp Active Dry Yeast (9 g)
• 3 Eggs, room temperature (168 g)
• 4 ½ cups Unbleached White All-Purpose Flour spooned and leveled (603 g)
• ½ cup Granulated Sugar (95 g)
• ¼ cup Cornstarch (38 g)
• 1 tsp Salt (6 g)
• 1 tsp Lemon Zest
• ¾ cup unsalted Butter, softened and cut into ½-inch cubes (172 g)

• ½ cup Lemon Curd (160 g)
• 2 cups fresh Blueberries (285 g)
• ½ cup roasted and chopped Pistachios (63 g)

• ¾ cup Cream Cheese, room temperature (113 g)
• ⅓ cup Heavy Cream, room temperature (79 ml)
• 2 tsp Lemon Zest
• 1 tsp Vanilla Extract (6 g)
• 1 ½ cups Powdered Sugar, spooned and leveled (178 g)

Instructions

1. In a stand mixer add the warmed milk and yeast. Whisk to combine and let sit for 5 minutes.
2. Attach the bowl to the mixer and fit it with the dough hook. Add eggs, flour, granulated sugar, cornstarch, salt and lemon zest to the bowl.
3. Turn to medium speed and mix until dough is shaggy; then, slowly add the softened butter one piece at a time until all butter is incorporated. Turn to medium-high and mix until dough forms a ball around the center of the dough hook and is smooth and elastic, about 6–8 minutes.
4. Remove dough from mixer and shape into a ball. Transfer dough to a medium mixing bowl greased with cooking spray. Cover bowl with plastic wrap and place the bowl in a warm spot to rise until almost double in height, about 1–1 ½ hours.
5. Line a 9 x 13-inch pan with parchment paper and generously spray with cooking spray. Set aside.
6. Once the dough has doubled in size, punch dough down to release air. Turn dough onto a lightly floured work surface and roll it into 18-inch square. Evenly spread the lemon curd to the edges. Sprinkle with blueberries and chopped pistachios.
7. Starting with the long end nearest you, roll dough into a tight coil, pressing lightly to seal and make sure there are no gaps. Then, use a serrated knife to cut the log into 12 even rolls approximately 2 inches thick. Transfer rolls, cut-side up, to the prepared pan, evenly spacing them in four rows of three rolls. Cover pan with plastic wrap and let proof for an additional hour (NOTE: rolls won’t double in size, but will puff and expand slightly).
8. Preheat oven to 350ºF. Place pan in oven and bake rolls for 40–45 minutes, or until rolls are a deep golden brown. (If rolls are browning too quickly, loosely tent the pan with tinfoil for the last 10 minutes of baking.)
9. In a medium mixing bowl, add cream cheese, heavy cream, lemon zest and vanilla. Whisk until smooth. Then, using a sifter, slowly add confectioners’ sugar into the mixture, continuing to whisk until smooth (NOTE: if icing seems thick, add heavy cream a tablespoon (15 ml) at a time until it reaches desired consistency).
10. Once rolls are done baking, remove from oven and set pan on a wire baking rack. Spread icing evenly over tops of rolls. Let set for at least 5 minutes before serving.