In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 2 teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.

Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6–7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.

After 1 hour, perform one stretch and fold. Cover again.

Place the covered dough in the refrigerator and chill for at least 2 hours or up to 12 hours overnight.

In a small saucepan over medium heat, combine the blueberries, sugar, and water. Stir until the berries begin to burst and release juice.

In a separate bowl, make a slurry by mixing the cornstarch with ⅓ cup water.

Once the compote is hot and bubbling, stir in the slurry. Cook until thickened and the color deepens.

Remove from heat, let cool to room temperature, and cover with plastic wrap.

Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined.

Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size.

Spread the filling mixture evenly over the dough.

Then spread ¾ of the blueberry filling on top of the cinnamon sugar filling.

Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter.

Working one at a time, roll each strip into a spiral, starting from the bottom edge and rolling upward until you reach the top.

Arrange the rolls cut-side up in the prepared pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 60-90 minutes in a warm spot.

Preheat your oven to 350°F. Line a sheet pan with parchment paper.

In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the cooled melted butter and mix until clumps form.

Spread evenly on the prepared pan and bake for 8–10 minutes, until golden and set.

Once the rolls have finished their second rise, preheat the oven to 375°F.

Warm the heavy whipping cream just until it loses its chill. Gently pour the cream evenly over the tops of the risen rolls.

Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes.

Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.

In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, softened unsalted butter, and dark brown sugar. Beat on medium-high speed for 5 minutes.

Reduce the speed to low and gradually add the powdered sugar and milk or cream mixing until combined.

Add 1 teaspoon vanilla extract, then increase the speed to medium and beat for 1–2 more minutes.

Once the cinnamon rolls have cooled slightly, spread or pipe the brown sugar buttercream evenly over the tops of the rolls.

With a spoon, drizzle the rest of the blueberry sauce on top.

Generously sprinkle the prepared streusel crumble evenly on top. Serve warm or at room temperature.