Once your yeast is foamy, add the melted butter, eggs, remaining sugar, and salt. Mix it up well with a wooden spoon. Now start adding your flour, one cup at a time. After about 3 cups, the dough will get pretty stiff – this is when I switch to using my hands. Keep adding flour until the dough pulls away from the sides of the bowl and feels slightly tacky but not sticky (you might not need all 4 cups).

Turn the dough onto a floured surface and knead for about 8-10 minutes. You’ll know it’s ready when it feels smooth and elastic – if you poke it with your finger, it should slowly bounce back.

Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for about an hour, or until doubled in size. I like to turn my oven on for just a minute, turn it off, and use that slightly warm space.

While the dough rises, mix your brown sugar and cinnamon in a bowl. If using frozen blueberries, don’t thaw them – they’re easier to work with frozen. Fresh ones should be patted dry if they’re wet.

Once doubled, punch down the dough and roll it out on a floured surface into a rectangle about 18×12 inches. The dough should be about 1/4 inch thick.

Spread the softened butter all over the dough, leaving about a 1/2 inch border around the edges. Sprinkle evenly with your cinnamon-sugar mixture, then scatter the blueberries over top, pressing them in slightly so they stick.

Starting from the long edge, roll the dough up tightly – like you’re rolling a sleeping bag. Keep it snug but don’t pull so hard that you squeeze everything out. Pinch the seam to seal it.

Cut into 12 equal pieces using dental floss or a sharp knife (I prefer floss – slide it under the roll, cross the ends over top, and pull. Makes a nice clean cut without squishing the rolls).

Place rolls in a greased 9×13 baking pan, leaving some space between each for rising. Cover and let rise again for about 30-45 minutes until puffy.

Preheat your oven to 350°F. Bake for 25-30 minutes, or until the rolls are golden brown and a thermometer inserted into the center roll reads 190°F. If they’re browning too quickly, tent with foil.

While they’re baking, make your glaze. Beat the softened cream cheese until smooth, then gradually mix in the powdered sugar. Add vanilla and enough milk to make it pourable but still thick – you want it to slowly drip off your spoon.

Let the rolls cool for about 10 minutes before glazing – if they’re too hot, the glaze will just melt and run off.