Prepare the DoughIn a bowl, combine warm milk, sugar, and yeast. Let stand for 5–10 minutes until frothy. Add melted butter, egg, and salt, then gradually incorporate the flour. Knead for 5–7 minutes until the dough is smooth and elastic. Place in an oiled bowl, cover, and let rise for about 1 hour or until doubled in size.

Make the Blueberry FillingIn a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Simmer over medium heat for 5–7 minutes until thickened. Let cool completely.

Prepare Cheesecake FillingBeat cream cheese with sugar and vanilla until smooth and creamy.

Assemble the RollsRoll the dough into a rectangle (approx. 40×30 cm). Spread the cream cheese mixture evenly over the dough. Spoon blueberry mixture on top and gently swirl with the back of a spoon or knife. Roll tightly from the long edge and cut into 12 equal rolls.

Second RiseArrange rolls in a greased baking dish (approx. 33×23 cm). Cover and let rise for another 30–45 minutes.

BakePreheat oven to 175 °C (350 °F). Bake the rolls for 25–30 minutes until golden brown.

Glaze and ServeWhisk powdered sugar with milk or lemon juice and drizzle over the warm rolls. Serve and enjoy!