In a glass bowl or measuring cup, heat milk to 115°F. Sprinkle the yeast and sugar on top of the warm milk and let sit until the top is foamy-looking, about 5 minutes.

Meanwhile, add the flour, salt, sugar and lemon zest to the bowl of a stand mixer. Using the dough hook attachment, mix on low, then slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time, mixing to just incorporate before adding the next. Continue mixing, at medium speed now, until dough pulls together into a smooth-looking ball around the dough hook. Knead by hand if necessary.

Lightly oil a large glass bowl and place the dough in it. Cover with plastic wrap and allow to rise for 1 hour, or until doubled in size.

While the dough is rising, combine the sugar and lemon zest for the filling in a small bowl.

When the dough is ready, prepare a large non-stick work surface to roll the dough out on.

Roll the dough out to a 10×20-inch rectangle. Brush entire surface with some of the melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough, then top with the blackberries, pressing them gently into the dough. Drizzle with the remaining butter.

Prepare 2 round pans or a 9x13 baking pan by spraying with cooking spray or lining with parchment or foil, with some hanging over the sides for easy removal after baking.leaving enough overhang to grab later. Lightly spray the bottom and sides with cooking spray.

Starting at one of the shorter (10-inch) ends, tightly roll the dough , pinching ends and edges together well as you go. Using a sharp knife, carefully slice rolled dough into 12 equal pieces. Place in prepared pan, cover, and allow to rise for an hour, or until doubled in size.

Preheat oven to 350°F and bake for 35-40 minutes, or until centers reach 200°F.

In a medium bowl, combine powdered sugar with 1 tablespoon of lemon juice and water. Mix well and then add additional lemon juice and/or heavy cream to reach your desired consistency and flavor preference. I like mine very lemony, so I added more lemon juice – of course!

Drizzle glaze on top of the rolls and enjoy! These are great warm or at room temp!