Prepare the Dough:

In a large bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.

Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Mix well.

Gradually add the flour, one cup at a time, mixing until a soft dough forms.

Knead the dough on a lightly floured surface for about 5–7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

In a medium bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, mixing until well combined.

Assemble the Rolls:

Once the dough has risen, punch it down to release the air.

Roll the dough out on a lightly floured surface into a rectangle approximately 16x12 inches.

Spread the cream cheese mixture evenly over the dough.

Sprinkle the blueberries over the cream cheese layer.

Starting from the long edge, roll the dough tightly into a log.

Cut the log into 12 equal slices and place them in a greased 9x13-inch baking dish.

Cover the dish and let the rolls rise for an additional 30 minutes.

Bake:

Preheat the oven to 350°F (175°C).

Bake the rolls for 25–30 minutes, or until golden brown.

Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Finish:

Once the rolls are baked, remove them from the oven and drizzle the glaze over the warm rolls.

Allow them to cool slightly before serving.