In a mixing bowl, combine warm milk, sugar, and active dry yeast, letting it sit for 5-10 minutes until frothy.

Mix in melted butter and egg, stirring until combined. Gradually add flour until a soft dough forms.

Knead the dough for 5-7 minutes until smooth and elastic. Shape into a ball and transfer to a greased bowl.

Cover the bowl and let it rise in a warm area for 1-2 hours, until doubled in size.

In a small bowl, mix together sugar and cinnamon for the filling.

Once the dough has risen, punch it down and roll it out into a rectangle. Spread softened butter, then sprinkle the cinnamon-sugar mixture and blueberries.

Roll the dough tightly and slice into 12 pieces. Place in a greased baking dish and let rise for 30-45 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.

Let rolls cool slightly, then blend cream cheese and powdered sugar for the frosting and drizzle over the warm rolls.