For the Blueberry Jam Filling

2 1/2 cups frozen wild blueberries

3 tablespoons brown sugar, packed

2 teaspoons lemon juice

2 tablespoons water

1 tablespoon + 1 teaspoon cornstarch

For the Cinnamon Sugar Layer

1/2 cup dark brown sugar, packed

4 tablespoons unsalted butter, softened

3/4 teaspoon ground cinnamon

For the Tangzhong

3/4 cup water

1/4 cup all-purpose flour

For the Dough

3 1/2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons instant yeast

3/4 teaspoon fine sea salt

1/2 cup whole milk, room temperature

1 large egg, room temperature

Tangzhong (from above)

1 teaspoon vanilla extract

4 tablespoons unsalted butter, softened

For the Blueberry Cream Cheese Glaze

2 ounces cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

1 cup powdered sugar

1-2 tablespoons reserved blueberry jam

2 1/2 tablespoons heavy cream

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Blueberry Jam

In a saucepan, combine blueberries, brown sugar, and lemon juice. Cook over medium-high heat for 20 minutes.
Dissolve cornstarch in water and stir into the jam. Cook 2 more minutes until thickened. Set aside 1-2 tablespoons for the glaze. Cool the rest.

Tangzhong

Whisk flour and water in a small saucepan over medium heat until thick and paste-like. Remove and cool.

Dough

Mix flour, sugar, yeast, and salt in a stand mixer bowl.
Add egg, milk, vanilla, and tangzhong. Knead on low speed until a rough dough forms.
Gradually add softened butter, ½ tablespoon at a time, kneading until smooth and elastic (8-10 minutes).
Place dough in a lightly greased bowl, cover, and let rise until doubled (about 1 hour).

Assembling Rolls

Roll dough into a 20×15-inch rectangle. Spread cinnamon sugar mixture over the dough, leaving a ½-inch border at the top.
Spread blueberry jam evenly over the cinnamon sugar.
Roll tightly into a log, seal the edge, and cut into 12 equal rolls. Place in a parchment-lined 9×13 pan.
Cover and let rise 45-60 minutes until doubled. Preheat oven to 325°F (162°C).

Baking & Glazing

Bake rolls 23-26 minutes or until lightly golden.
While cooling slightly, combine cream cheese, butter, powdered sugar, heavy cream, and reserved jam. Spread over warm rolls and serve.

Flour Measurement: Use a kitchen scale or spoon-level method for accuracy. Avoid scooping flour directly with a cup.
Yeast: Ensure yeast is fresh. Expired yeast can prevent proper rising.
Kneading: Knead the dough until smooth and elastic to achieve fluffy rolls. Check for the “windowpane” test to confirm gluten development.
Serving: Best served warm. Leftovers can be reheated in the microwave or oven.