Combine 1/4 cup milk, sugar, salt, and butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees.
Dissolve yeast in warm water in a large mixing bowl, and let stand for 10 minutes.
Prepare The Dough With A Stand Mixer: Add all the dough ingredients into a mixing bowl of a stand mixer and mix on slow speed for 5 minutes. Then increase the speed and continue to mix the dough until it’s smooth and elastic about 7 minutes.
Prepare The Dough With Hand Mixer: Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in the remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
Place the dough into a well-greased bowl, turning to a coat at the top.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
Bulk Fermentation: Cover the dough with a damp cloth and let it rise in a warm spot, free from drafts, for 60 minutes.
Shape The Blueberry Cinnamon Buns: Punch the dough down, then turn it onto a lightly floured surface.
Roll dough into a 12 x 8-inch rectangle and spread it with 2 tablespoons of butter.
Blueberry Cinnamon Filling: Combine brown sugar and cinnamon, then sprinkle the mixture over the rectangle. Add the blueberry and lemon zest over the cinnamon mixture.
Roll the dough into a log shape, starting from the long side closest to you.
Pinch the seam to seal. Cut the roll into 6 or 8 pieces, and place it into a greased rectangular baking dish with the cut side facing down.
Brush the tops with 1 tablespoon of melted butter. Cover and let rise in a warm place, free from drafts, for about 40 minutes.
Preheat the oven to 350°F (175°C) 15 minutes prior to the blueberry cinnamon buns being fully proofed.
Place into the preheated oven for and25-30 minutes or until golden at the top.
Lemon Glaze Icing: Combine powdered sugar and 2 tablespoons of lemon juice, and stir well. If you want a more running glaze, add another tablespoon of lemon juice, milk, or water.
Remove the blueberry cinnamon buns from the oven and drizzle with the lemon glaze.
Serve warm and Enjoy!