1. Warm the milk until just lukewarm, then whisk it with the yeast and granulated sugar and let it sit until foamy.

2. Add the melted butter, eggs, and salt, then gradually mix in the flour until a soft dough forms.

3. Knead the dough until smooth and elastic, place it in a greased bowl, cover, and let rise until doubled in size.

4. Cook the blueberries with brown sugar, cinnamon, and lemon juice until the berries burst, then thicken with the cornstarch slurry and cool completely.

5. Roll the risen dough into a large rectangle and brush it with melted butter, then spread the cooled blueberry filling evenly over the surface.

6. Roll the dough into a tight log from the long side and cut it into 12 even slices.

7. Arrange the slices in a greased 9×13-inch pan, cover, and let rise again until puffy and nearly touching.

8. Bake the rolls at 350°F (175°C) for 22–26 minutes, until deep golden and cooked through.

9. Beat the cream cheese until smooth, then whisk in the powdered sugar, blueberry puree, vanilla, and milk or cream to make a thick but pourable glaze.

10. Drizzle or spread the blueberry cream cheese glaze over the warm rolls and serve.