Soft and fluffy blueberry cinnamon rolls filled with a sweet blueberry-cinnamon mixture and topped with a rich blueberry cream cheese frosting.

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In a large bowl, mix flour, sugar, salt, and yeast.
Add warm milk, water, melted butter, and egg. Mix until a dough forms.
Knead the dough for about 8 minutes until smooth and elastic. Let it rise in a greased bowl for 1 hour or until doubled in size.
Meanwhile, in a small saucepan, combine blueberries, brown sugar, cinnamon, and cornstarch. Cook over medium heat until thickened. Set aside to cool.
Roll the dough into a rectangle on a floured surface. Spread the blueberry filling over the dough evenly.
Roll the dough tightly into a log and slice into 9-12 rolls. Place them in a greased baking dish.
Cover and let the rolls rise again for 30-45 minutes.
Preheat oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
In a bowl, beat cream cheese and butter until smooth. Add powdered sugar, blueberry puree, and vanilla extract. Mix until creamy.
Spread the frosting over warm rolls before serving.

You can use frozen blueberries; just don’t thaw them before cooking.
For a stronger blueberry flavor, add a bit of blueberry extract to the frosting.
These rolls can be made ahead and reheated before serving.