First Step: PREPARE THE DOUGH

1. Activate the Yeast: In a small bowl, combine the water, a pinch of sugar, and the active dry yeast. Stir to dissolve and let sit for 5-10 minutes until it becomes frothy. This shows that the yeast is active and ready to help the dough rise.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt. Stir to combine and set aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together the warm milk, melted butter, and the egg. Once the yeast mixture is frothy, add it to the milk and butter mixture.
4. Form the Dough: Gradually add the wet ingredients to the dry ingredients, stirring as you go, until a dough begins to form. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
5. First Rise: Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm spot for 1-1.5 hours, or until it has doubled in size. This is an important step for developing a light, fluffy texture in the rolls.

Second Step: PREPARE THE FILLING

1. Make the Cinnamon Filling: While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the brown sugar and cinnamon. Set aside.
2. Prepare the Blueberries: In another small bowl, gently toss the fresh blueberries with the cornstarch. This will help absorb any excess moisture and prevent the berries from turning your rolls into a soggy mess. If you’re using frozen blueberries, there’s no need to thaw them—just toss them directly with the cornstarch.

Third Step: ASSEMBLE THE ROLLS

1. Roll Out the Dough: Once the dough has risen, punch it down to release the air, then turn it out onto a lightly floured surface. Roll the dough into a rectangle, about 12 inches by 18 inches in size.
2. Spread the Butter: Spread the softened butter evenly over the rolled-out dough, leaving a small border around the edges. The butter will help the cinnamon and sugar mixture stick and create that melt-in-your-mouth texture.
3. Add the Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, making sure to cover the entire surface. The sweetness of the brown sugar combined with the spiciness of the cinnamon will create a rich filling.
4. Add the Blueberries: Evenly distribute the cornstarch-coated blueberries over the cinnamon sugar. Be careful not to overload the dough with too many berries, as this could cause the rolls to leak too much juice during baking.
5. Roll Up the Dough: Starting from one of the long edges of the rectangle, carefully roll the dough up into a tight log. Pinch the seam closed to seal the roll.
6. Cut into Rolls: Using a sharp knife or dental floss, slice the rolled dough into 12 even portions. Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll to allow them to expand as they bake.

Fourth Step: LET THE ROLLS RISE

1. Second Rise: Cover the rolls with a clean towel and allow them to rise for another 30-45 minutes. The rolls should puff up and fill the baking dish. During this time, preheat your oven to 350°F (175°C).

Fifth Step: BAKE THE ROLLS

1. Bake the Rolls: Once the rolls have risen, place them in the preheated oven and bake for 25-30 minutes, or until they are golden brown on top and cooked through. The smell of cinnamon and blueberries will fill your kitchen as they bake.
2. Cool Before Glazing: Once the rolls are done, remove them from the oven and allow them to cool for 5-10 minutes before glazing. This helps the glaze to set properly and prevents it from melting too quickly.

Sixth Step: MAKE THE CREAM CHEESE GLAZE

1. Prepare the Glaze: While the rolls are cooling, make the cream cheese glaze. In a medium bowl, combine the softened cream cheese, powdered sugar, butter, and vanilla extract. Use a hand mixer or whisk to beat until smooth.
2. Adjust Consistency: If the glaze is too thick, add a tablespoon of milk at a time until it reaches a pourable consistency. The glaze should be smooth and creamy, ready to drizzle over the warm rolls.

Seventh Step: FINISH AND SERVE

1. Glaze the Rolls: Once the rolls have cooled slightly, drizzle the cream cheese glaze generously over the top of each roll. The glaze will soak into the warm rolls, creating a sweet, creamy layer of goodness.
2. Serve: Serve the Blueberry Cinnamon Rolls warm, with extra glaze on the side if desired. These rolls are best enjoyed the same day but can be stored in an airtight container for up to 3 days. You can also freeze them for later enjoyment—just pop them in the microwave or oven to reheat.