Blueberry Cheesecake Rolls: A Sweet, Flaky Delight with a Creamy Twist

Prepare the dough: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir and let it sit for 5-10 minutes, until the mixture becomes foamy.
Mix the dough: In a large mixing bowl, combine the yeast mixture, melted butter, salt, egg, and 2 cups of flour. Mix until combined. Gradually add the remaining flour and knead until a soft dough forms (about 5 minutes). You may need to add a bit more flour to achieve the right consistency.
Let the dough rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Prepare the cheesecake filling: While the dough is rising, make the filling by mixing together the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Gently fold in the fresh blueberries.
Roll out the dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, about 12×9 inches in size.
Add the filling: Spread the cheesecake mixture evenly over the rolled-out dough, leaving a small border around the edges.
Roll and slice: Starting from one long edge, carefully roll the dough into a log. Slice the log into 12 equal rolls.
Bake the rolls: Preheat your oven to 350°F (175°C). Arrange the rolls in a greased 9×13-inch baking dish, making sure they are close together but not touching. Bake for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly.
Prepare the glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Finish and serve: Once the rolls are done, remove them from the oven and let them cool slightly. Drizzle the glaze over the warm rolls and serve.
Serving and Storage Tips: