Blueberry Almond Cream Cheese Sweet Rolls

In a small bowl, stir together warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.

In a large bowl, beat granulated sugar, melted butter, eggs, zest, and salt with a mixer at medium-low speed until combined. Add yeast mixture, beating until combined. Gradually add 7 cups flour, beating until smooth. Add enough remaining flour to make a soft dough.

Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 6 to 8 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

Spray 2 (10-inch) round cake pans with baking spray with flour.

In a small bowl, stir together cream cheese and granulated sugar until well combined. On a lightly floured surface, roll dough into a 24×12-inch rectangle. Spread cream cheese mixture onto dough, leaving a ½-inch border on all sides. Sprinkle blueberries and almonds onto cream cheese mixture. Starting at one long side, tightly roll up dough into a log. Using a serrated knife, cut log crosswise into 16 (1½-inch-thick) slices. Place 8 slices, cut side up, in each prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

Preheat oven to 350°.

Bake until golden brown, 35 to 40 minutes. Let cool in pans for 10 minutes.

In a small bowl, whisk together all ingredients until smooth; drizzle onto rolls. Serve warm.