Activate the yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare the dough: In a large mixing bowl, combine the activated yeast mixture, Blueberry Noosa yogurt, sugar, melted butter, salt, eggs, and 2 cups of flour. Mix until well combined. Gradually add the remaining flour, ½ cup at a time, until the dough forms a soft ball. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Let the dough rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the filling: In a small bowl, mix together the blueberries, sugar, lemon zest, lemon juice, and Blueberry Noosa yogurt. Set aside.

Assemble the rolls: Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 12×18 inches. Spread the blueberry filling evenly over the dough. Starting from the long edge, roll the dough into a tight log. Cut the log into 12 equal slices and place them in a greased 9×13 inch baking dish.

Let the rolls rise again: Cover the rolls with a clean kitchen towel or plastic wrap and let them rise for another 30-45 minutes until they are puffy.

Bake: Preheat the oven to 375°F (190°C). Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through.

Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Glaze the rolls: Once the rolls are out of the oven, let them cool for a few minutes, then drizzle the glaze over the top.

Serve and enjoy!