In a small bowl, combine yeast with warm milk and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.

In a large mixing bowl, whisk together flour, remaining sugar, and salt.

Add the yeast mixture, eggs, and melted butter to the dry ingredients.

Mix until a sticky dough forms. Knead on a floured surface for about 6–8 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.

In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, about 5–7 minutes. Allow it to cool completely before using.

Once the dough has risen, punch it down and roll it into a rectangle (about 12×18 inches).

Spread the cheesecake filling evenly over the dough.

Spoon the blueberry filling over the cheesecake layer, spreading gently.

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

Slice into 12 equal pieces and place them in a greased 9×13-inch baking dish.

Cover the rolls and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Bake for 25–30 minutes, or until golden brown and cooked through.

Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust thickness with more milk or sugar as needed.

Drizzle the cream cheese glaze over warm rolls. Serve immediately for the ultimate gooey, bakery-style treat.