In a large mixing bowl (or stand mixer bowl), combine the warm milk and yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.

Add the granulated sugar, salt, melted butter, and egg to the yeast mixture. Whisk until well combined.

Gradually add the all-purpose flour, 1 cup at a time, mixing with a wooden spoon or a dough hook on low speed. Once all the flour is incorporated, knead the dough for 5-7 minutes until it forms a smooth, elastic ball. If the dough is too sticky, add a tablespoon of flour at a time.

Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 60-90 minutes, or until doubled in size.

While the dough is rising, prepare the filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon until well mixed and creamy. Set aside. In another small bowl, gently toss the blueberries with 1 tablespoon of flour; this helps prevent them from sinking and makes the filling less watery.

Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean surface and roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).

Evenly spread the cinnamon-sugar butter mixture over the entire surface of the dough, leaving a small 1/2-inch border along one of the long edges. Sprinkle the floured blueberries evenly over the butter mixture.

Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 even slices (approximately 1.5 inches each).

Lightly grease a 9x13 inch baking pan. Arrange the cinnamon rolls in the prepared pan, leaving a little space between each roll.

Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again in a warm place for 30-45 minutes, or until puffy and almost doubled in size.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

Bake the rolls for 25-30 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the pan with foil.

Remove from the oven and let cool in the pan for 10-15 minutes while you prepare the glaze.

In a medium bowl, combine the softened cream cheese and softened butter. Beat with an electric mixer (or whisk vigorously by hand) until smooth and creamy, about 1-2 minutes.

Gradually add the powdered sugar, mixing until well combined and smooth. Stir in the vanilla extract. Add milk or cream 1 tablespoon at a time, until the glaze reaches your desired consistency (smooth and pourable, but not too thin).

Pour or spread the cream cheese glaze generously over the warm (but not hot) blueberry cinnamon rolls. Serve immediately and enjoy!