“`html

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed.
2. Add the softened butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the milk and egg until well combined. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute until the dough comes together. Form it into a ball, wrap it in plastic wrap, and let it rest for about 15 minutes.
5. While the dough is resting, prepare the blueberry filling. In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
6. Stir the mixture gently until the blueberries start to release their juices, about 3-5 minutes. If using frozen blueberries, it may take a little longer for them to thaw and release their juices.
7. Once the mixture starts to bubble, reduce the heat to low and let it simmer for a few minutes until it thickens. Remove from heat and let it cool slightly.
8. After the dough has rested, roll it out on a floured surface into a rectangle about 1/4 inch thick.
9. Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
10. Evenly distribute the blueberry filling over the cream cheese layer.
11. Starting from one edge, carefully roll the dough into a log. Pinch the seams to seal.
12. Slice the log into 12 equal pieces and place them in a greased baking dish.
13. Cover the baking dish with a clean kitchen towel and let the rolls rise in a warm place for about 30 minutes, or until they have puffed up slightly.
14. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top.
15. Remove the rolls from the oven and let them cool in the baking dish for about 10 minutes before drizzling with the topping.

“`