Instructions

1. Prepare the Dough:

   • In a small bowl, combine warmed milk, 1 teaspoon sugar, and yeast. Let it sit for 5-10 minutes until frothy.

   • In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a soft dough forms.

   • Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

   • Place the dough in a greased bowl, cover with a towel, and let it rise for 1-2 hours until doubled in size.

2. Make the Cheesecake Filling:

   • In a medium bowl, beat cream cheese, sugar, vanilla extract, and lemon zest (if using) until smooth. Set aside.

3. Assemble the Rolls:

   • Roll out the dough into a 12×16-inch rectangle on a floured surface.

   • Spread the cheesecake filling evenly over the dough, leaving a ½-inch border. Sprinkle fresh blueberries on top.

   • Roll the dough tightly into a log, starting from the longer side. Pinch the seam to seal.

   • Cut the log into 12 equal-sized rolls using a sharp knife or dental floss.

4. Bake the Rolls:

   • Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30-45 minutes until puffy.

   • Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown.

5. Prepare the Blueberry Topping:

   • While the rolls bake, combine blueberries, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the blueberries burst.

   • Mix cornstarch with water and stir it into the blueberry mixture. Cook for 1-2 minutes until thickened.

6. Serve:

   • Drizzle the blueberry topping over the warm rolls. Dust with powdered sugar and serve with whipped cream if desired.