Prepare the Dough

1. In a large mixing bowl, combine flour, sugar, salt, and yeast.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
4. Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Make the Blueberry Filling

1. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
2. Cook over medium heat, stirring, until the mixture thickens and resembles a jam-like consistency. Let it cool completely.

Make the Cheesecake Filling

1. Beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Set aside.

Assemble the Rolls

1. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×16-inch rectangle.
2. Spread the cheesecake filling evenly over the dough, then spoon the cooled blueberry filling on top. Swirl gently with a spatula or knife.
3. Roll the dough tightly from the long edge to form a log. Cut into 12 even pieces using a sharp knife or dental floss.
4. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.

Bake

1. Preheat your oven to 350°F (175°C).
2. Bake the rolls for 20–25 minutes or until golden brown and cooked through.

Make the Glaze

1. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Adjust the consistency as needed.
2. Drizzle the glaze over the warm rolls before serving.