In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, sugar, salt, butter, and egg.
Add 3 cups of flour and mix on low speed.
Once the flour starts to incorporate into the dough, increase the speed to medium. At this point you will add more flour as needed. You want to get to a point where the dough pulls away from the sides of the bowl. The dough should be tacky, but not stick to your figures and have an elastic consistency . When it comes to bread making you should go by feel.
Lightly grease a medium mixing bowl and transfer the dough to the bowl. Cover the bowl with a towel and let rise until the dough is double in size (about 1 hour).
Filling: While the dough is rising make the filling. Mix all filling ingredients, except the berries, together until it forms a paste. Set aside.
Once the dough has risen, lightly grease a large cutting board or workspace. Punch down the dough and transfer to the greased workspace.
Roll the dough into a rectangle that is about 12inch by 18inch.
Spread the filling onto the entire surface of the dough making sure to get to the edges. Then sprinkle the huckleberries evenly on top.
Tightly roll up the dough lengthwise. Using dental floss, cut the dough into one inch pieces.
Place each piece into a greased 9x13 baking dish. Cover and let rise 30-60 minutes.
While the rolls rise, preheat the oven to 350 degrees. Bake for about 25 minutes or until they are lightly golden brown on the top.
Glaze: While the rolls are baking, make the lemon glaze by mixing all the ingredients together. The glaze can be thinned or thickened by adding more milk/cream or powdered sugar. Pour the glaze over the rolls right before serving.