Blueberry Cinnamon Rolls

Directions

1. In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top and let sit until foamy, 5-10 minutes. Turn mixer speed on medium; gradually mix in 3-2/3 cups flour, egg, butter and salt. Mix until dough comes together and pulls away from sides. Transfer dough to a greased bowl. Cover with towel; let rise at room temperature 1-1/2 hours or until dough has doubled in size.
2. Heat a saucepan to medium heat; add blueberries, sugar, water and cinnamon. Bring to a low simmer until blueberries begin to burst, 9-10 minutes, stirring occasionally. Whisk in cornstarch; remove from heat.
3. Sprinkle a cutting board with remaining 1/4 cup flour. Transfer dough to floured surface. Use a rolling pin to roll the dough into a 1/4-in. thick rectangle. Spread butter over dough with a spatula and sprinkle sugar and cinnamon in an even layer. Spread blueberry jam on top, reserving 1/4 cup for frosting.
4. Starting with one of the long ends, tightly roll dough up to form a log. Cut into eight even-sized pieces. Place rolls in a greased 13x9-in. baking dish. Cover with a towel; let rise an additional 45 minutes.
5. Meanwhile, preheat oven to 350°.
6. Bake 20-25 minutes or until tops are lightly golden brown.
7. While baking, place cream cheese in a large mixing bowl. Beat on medium speed until smooth. Add butter; beat until smooth. Gradually mix in confectioners' sugar and remaining 1/4 cup blueberry jam until smooth, 1-2 minutes. Spread frosting on warm cinnamon rolls.