• In a small bowl, combine the warm milk, water, and a pinch of sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, or until frothy.

• In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.

• Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

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

Prepare the Filling:

• While the dough is rising, make the filling. In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable.

Assemble the Rolls:

• Punch down the dough and transfer it to a floured surface. Roll it out into a rectangle about 12×18 inches.

• Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along the edges.

• Sprinkle the blueberries over the filling, being cautious not to add too many in the center to prevent juice spilling out.

• Starting from one long side, carefully roll the dough into a log.

• Slice the rolled dough into 12 equal pieces and place them in a greased 9×13-inch baking dish, leaving space between each roll.

Rise and Bake:

• Cover the baking dish with a towel and let the rolls rise for an additional 30 minutes, or until puffed up.

• Preheat your oven to 350°F (175°C). Once the rolls have risen, bake for 25-30 minutes, or until golden brown and cooked through.

Prepare the Glaze:

• While the rolls are baking, whisk together the powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth. Add more cream if needed for a pourable consistency.

Glaze the Rolls:

• Once the rolls are done, let them cool for a few minutes before drizzling the glaze over the warm rolls. Allow the glaze to soak into the layers for a perfect bite.