In a large mixing bowl, combine the all-purpose flour, granulated sugar, and active dry yeast. Gradually add in warm whole milk, melted butter, and beaten egg while mixing until a smooth dough forms. Knead the dough on a floured surface for about 5-10 minutes until it’s elastic and slightly tacky.

Transfer the elastic dough to a lightly oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise until doubled in size, about 1-2 hours.

Prepare the filling by mixing granulated sugar and cinnamon in a small bowl. Once the dough has risen, roll it out into a large rectangle, spread softened butter evenly over the dough, sprinkle with the cinnamon-sugar mixture, and scatter fresh blueberries across the surface.

Starting from one edge of the rectangle, tightly roll the dough into a log shape and slice it into 12 equal pieces. Place the rolls cut-side up in a greased baking dish.

Cover the baking dish with a clean kitchen towel and let the rolls rise again for 30-60 minutes in a warm area.

Preheat your oven to 350°F (175°C). Once the dough has risen, bake for 25 minutes, or until golden brown on top.

Prepare the frosting by beating softened cream cheese and powdered sugar in a bowl until smooth and creamy.

After baking, let the rolls cool for a few minutes and drizzle the prepared cream cheese frosting over the warm rolls. Serve warm.