• Combine the warm milk, yeast, and 1 tbsp of sugar in the bottom of the bowl of a stand mixer. Let sit to let the yeast proof for 5–10 minutes until foamy.
• Once proofed, add the remaining sugar, butter, egg, flour, and salt. Use the dough hook to work the ingredients together until a soft dough forms. Knead for 5 minutes with the dough hook until smooth. (about 8 minutes if kneading by hand)
• Place the dough in a greased bowl, cover it, and let it rise in a warm place until it has doubled in size. This should take about 1 hour.
• Make the filling by combining the brown sugar and cinnamon in a bowl.
• Roll out the dough on a well-floured surface, making a 12x16-inch rectangle.
• Spread the butter into an even layer on top of the dough and then sprinkle with the cinnamon-sugar mixture.
• Top with the blueberries.
• Starting from the long side of the rectangle, roll the dough tightly into a log.
• Cut into 12 equal portions. Arrange the rolls on a greased 9x13-inch baking pan. Cover and let rise for 30 minutes.
• Preheat the oven to 350°F.
• Bake for 20–25 minutes, until golden brown.

Frosting

• Combine the confectioner’s sugar, cream cheese, milk, and vanilla extract in a mixing bowl, and beat until smooth and creamy. (you can add more milk to thin it out if desired.)
• Spread the frosting over the top of the baked rolls while they are still warm - before serving.