Combine warm milk, active dry yeast, and sugar in a small bowl. Whisk lightly and let sit for 3 to 5 minutes until foamy.

Add the egg and melted butter to the yeast mixture and whisk until fully combined.

Gradually mix in the bread flour and salt until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and slightly tacky. Add flour only as needed.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 60 to 90 minutes.

In a small saucepan, combine frozen blueberries, orange or lemon juice, and 2 tablespoons sugar. Cook over medium-low heat for 5 to 7 minutes until thickened.

Remove from heat and let cool, reserving 1 tablespoon for icing.

In a bowl, beat the softened cream cheese and additional sugar until smooth.

Prepare a 9x13 inch baking dish with nonstick spray.

Once risen, roll the dough into a 12x20 inch rectangle.

Spread the cream cheese mixture across the dough, then spoon blueberry compote on top.

Fold the dough like a letter, roll slightly, and then fold from short end to short end, rolling into a 16x8 inch rectangle.

Cut the dough into 8 strips and twist each strip, tying into a loose knot. Place in the baking dish and cover to rise for another 30 to 40 minutes.

Preheat oven to 350°F. Bake for 22 to 25 minutes or until golden brown.

Brush warm rolls with melted butter and honey.

Mix powdered sugar, reserved blueberry compote, and lemon juice for icing. Drizzle over warm rolls.