In a bowl or pan, you will warm your milk and butter in microwave or stove to 105 degrees. Use a thermometer to check. Once warm pour in your active dry yeast, along with a teaspoon of the 1/3 cup sugar.

Let the yeast activate for 5-10 minutes to ensure it is bubbly.

Now mix in your flour 1 cup at a time, eggs, salt, and sugar. You will mix until the dough is formed into a ball and not super sticky to the touch. You might not use all the flour listed above.

Once the dough is ready, you will place it in the Instant Pot on the yogurt setting for 30 minutes. Use a glass lid or plate to cover the top of the Instant Pot. But, if you don't have an Instant Pot feel free to cover and let rise on a bowl for 1 hour or 2 hours, or until doubled.

Once the dough is ready, punch down and roll out. Use a rolling pin to roll out the dough to 20 inches by 10 inches.

In a small bowl add your blueberries, corn starch, and sugar. Toss well then pour onto the dough. Leave around an inch around the edge of the dough.

Tightly roll your dough and slice your dough into 12 evenly sliced rolls.

Place in a greased pan. Cover and let rise 40 minutes to 1 hour.

One dough has risen- preheat oven to 350 degrees and bake for 15-25 minutes or until the rolls are fully cooked through.

While the rolls are baking in a bowl add your cream cheese, vanilla, and butter and blend up until creamy. Add in your powdered sugar and slowly add in your milk and whisk until creamy and thick consistency.

Remove cooked sweet rolls and then spread with the icing.

Serve these blueberry sweet rolls warm right out of the oven or allow them to cool down a bit.