In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Warm milk and butter until lukewarm, then add to dry ingredients along with the egg. Stir until dough forms, then knead for 5-7 minutes.

Place kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm place until doubled, about 1 hour.

Mix softened butter, sugar, and cinnamon for filling until creamy; set aside.

Punch down risen dough, roll it out into a rectangle (12x18 inches), spread filling evenly, and sprinkle blueberries.

Roll the rectangle tightly into a log, cut into 12 pieces, and place in greased baking pan.

Cover and let rolls rise for 30 minutes until puffy.

Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.

While baking, prepare glaze by blending cream cheese, powdered sugar, and vanilla until smooth.

Cool rolls for 5-10 minutes, then drizzle with glaze.