In a mixing bowl, combine lukewarm milk, granulated sugar, and instant dry yeast. Let sit until frothy (5-10 minutes). Add egg, melted butter, salt, and bread flour, mixing until a smooth dough forms. Knead for 5-8 minutes until elastic.

Place dough in a greased bowl, cover, and let rise at room temperature for 1 hour, then refrigerate for at least 2 hours or up to 12 hours.

In a saucepan, combine blueberries, granulated sugar, and water. Cook over medium heat until blueberries break down (about 10 minutes). Mix cornstarch with water, add to pan, stirring until thickened (about 2 minutes). Remove from heat and cool.

Roll out dough into a rectangular shape (¼ inch thick). Spread brown sugar, cinnamon, and melted butter mixture over dough. Distribute cooled blueberry compote on top, cut dough into strips, and roll each strip into a spiral. Place into a greased baking pan with space between.

Cover and let rise until puffy (60-90 minutes).

In a small bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.

Preheat oven to 375°F (190°C). Pour warmed heavy cream over the top of rolls. Bake for 10 minutes, then reduce temperature to 350°F (175°C) and continue for an additional 30-35 minutes until golden brown.

Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Drizzle cream cheese frosting over baked rolls. Optional: add leftover blueberry compote and sprinkle streusel topping. Serve warm.