Step 1

In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.

Step 2

In a small bowl, dissolve yeast in warm water with one teaspoon sugar.

Step 3

In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.

Step 4

When milk mixture has cooled enough, add yeast mixture to saucepan with milk mixture and stir to combine. Pour liquid into large bowl with dry ingredients along with the egg and mix well.

Step 5

Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.

Step 6

Place in lightly oiled bowl and cover with a towel or plastic wrap. Let rest for 30 - 45 minutes.

Step 7

While the dough is resting, combine the filling ingredients in a bowl, stirring until sugar coats the blueberries. Set aside.

Step 8

Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12x18” rectangle. It should be about ½-inch thick.

Step 9

Pour the sugared blueberries onto the dough, spreading them to cover the entire dough surface. Roll up the dough tightly from the long end (to the opposite long end). Cut into 12 even slices.

Step 10

Place rolls in an ungreased 9-inch baking dish (or 13x9). Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*

Step 11

Bake rolls at 350° for 25-30 minutes, until golden brown on top.

Step 12

Meanwhile, make the frosting. mix cream cheese and butter with electric mixer until smooth. Add powdered sugar and vanilla extract and mix on low speed until combined. Beat on medium speed for one minute until smooth.

Step 13

Right before serving, spread your warm rolls with cream cheese icing.