1. In the bowl of a stand mixer, fitted with the dough hook attachment, add milk, sugar, yeast, flour, egg, butter and salt. Knead the mixture for 5 minutes, then transfer to a greased bowl. Spray the top of the dough with nonstick cooking spray. Cover the dough with plastic wrap.

2. Allow the dough to rise for 1 hour in a warm place.

3. Meanwhile, make the blueberry cinnamon sugar filling. In a medium size saucepan, add butter, brown sugar, cinnamon, blueberries and juice of lemon. In a small bowl, whisk together cornstarch and cold water, then pour into the saucepan with the blueberry mixture. Cook over medium heat until butter is melted, sugar is dissolved and blueberries begin to burst open. The mixture should also be thickened.

4. Punch dough down and roll dough out into a 14×22 inch rectangle. Spread the blueberry cinnamon sugar filling over the entire surface of the dough. If you have extra blueberry filling, you can save to use on top of the icing. Divide the rectangle in half vertically and horizontally, so you have 4 rectangles. Roll each up into a cylinder, starting at the long edge (the blueberry filling makes this a bit messy).

5. Preheat oven to 350F. Use a piece of dental floss to cut into mini cinnamon rolls. You should get roughly 40 mini cinnamon rolls.

6. Place mini cinnamon rolls in a greased 9×13 inch pan, and if you have leftover, place the remaining in a greased 9×5 inch loaf pan.

7. Bake in preheated 350F oven for 18-20 minutes, or until light golden brown.

8. Make the cream cheese icing. In a medium size bowl, add softened cream cheese, powdered sugar, and heavy cream or milk. Stir until combined. Spread icing over cinnamon rolls. If you have leftover blueberry filling, you can spoon the blueberry filling over top of the icing. Serve and enjoy!