In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and instant yeast until well combined.

In a small saucepan, warm the milk and butter over low heat until the butter melts, then allow it to cool slightly.

Pour this mixture into the dry ingredients, add the egg, and mix until a soft dough forms, about 2-3 minutes of stirring.

Turn the dough onto a lightly floured surface and knead it vigorously for about 5-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.

Once the dough has risen, gently punch it down and transfer it to a floured work surface.

Roll the dough into a large rectangle about ¼ inch thick. Evenly sprinkle the brown sugar, cinnamon, and fresh blueberries across the surface.

Carefully roll the dough tightly into a log from one end to the other, ensuring you keep the filling inside, and slice it into individual rolls.

Lightly grease a baking dish with butter or cooking spray and place the sliced rolls inside, leaving some space in between for expansion.

Cover the dish with a kitchen towel and let the rolls rise again for 30-45 minutes, or until they look puffed and almost touching.

Preheat your oven to 350°F (175°C), ensuring it’s even hot for the best baking results.

Once preheated, bake the Blueberry Cinnamon Rolls for 25-30 minutes, or until they are golden brown on top.

While the rolls are baking, prepare the cream cheese frosting by beating together softened cream cheese, powdered sugar, and vanilla extract until smooth.

Once the Blueberry Cinnamon Rolls have finished baking, remove them from the oven and allow them to cool for about 10 minutes.

Drizzle the prepared cream cheese frosting generously over the rolls, letting it soak into the swirls.