Activate the yeast

• Warm a small portion of the milk and mix it with the yeast and a little of the sugar.
• Let sit until foamy.

Make the dough

• In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, remaining milk, egg, egg yolk and vanilla.
• Add the flour, sugar, cinnamon and salt.
• Mix on low speed until a dough forms, then knead until smooth and elastic.

Knead in the butter

• Add the softened butter in a few additions.
• Continue kneading until the dough is soft, smooth and elastic.

First rise

• Transfer the dough to a lightly greased bowl and cover.
• Let rise until doubled in size.

Make the filling

• Mix the softened butter and sugar until smooth and creamy.

Shape the rolls

• Roll the dough into a large rectangle, about 6 mm thick.
• Spread the butter mixture evenly over the dough, then spoon the blueberry jam over it and spread into an even layer.
• Starting from the long side, roll the dough tightly into a log and cut into large bakery-style pieces.
• Arrange the rolls in a greased baking dish.

Second rise

• Cover the rolls and let them rise until very puffy.

Bake

• Bake at 163 °C until lightly golden brown.

Cook the topping jam

• In a small saucepan, combine the blueberry jam, sugar, lemon juice and cornstarch.
• Cook over medium heat, stirring constantly, until the mixture thickens slightly and becomes glossy.
• Let cool before spooning over the baked rolls.

Make the cream cheese frosting

• Beat the cream cheese and butter until smooth and fluffy.
• Add the powdered sugar and mix until fully combined.
• Mix in the blueberry jam, lemon zest and lemon juice until light and creamy.

Assemble

• Spread the cream cheese frosting over the warm rolls.
• Spoon the blueberry jam on top and swirl it gently into the frosting.
• Finish with extra lemon zest if desired and enjoy.