• To begin, set the unsalted butter, cream cheese, and eggs out to warm at room temperature. Then, begin warming your milk in a small pot. Once it comes to boil, remove the heat and add to the bowl of your electric mixer along with the butter. Simply stir gently until your butter fully melts. **Be sure to check with your fingers whether the milk-butter mixture is WARM because by it being too hot, the yeast will die and not activate!**
• Now, stir in 1 tablespoon brown sugar and add your yeast. Whisk ingredients together until well incorporated, and let it sit for about 10 minutes, until it becomes “foam-like”. **This means that your yeast is activate and ALL IS WELL.**
• In a separate bowl, whisk together all-purpose flour, sea salt, and cinnamon. Set aside.
• At this point, do a light stir and add the eggs, vanilla extract, almond extract, and dry ingredients, mixing on low speed using the “dough hook”. Once all ingredients are incorporated and your dough has formed, increase your mixer’s speed to medium-high and knead for about 10 minutes, until dough becomes elastic-like. **Be sure to add more flour or milk (1 tablespoon at a time) if dough is too sticky or dry.**
• Once dough is fully kneaded, remove dough from mixing bowl, form a dough ball, and place in a lightly greased large bowl, rolling it around once so that it is greased. Then cover bowl with plastic wrap and let it sit and rise for an hour to an hour and a half.
• In the meantime, preheat oven during the last 15 minutes before dough is finished rising.
• When dough has doubled in size, remove it gently from the bowl and place on a floured surface. Using a rolling pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. **Try not to make the dough too thin or else rolling it up will be hard to do!**

For Blueberry Compote:

• Add blueberries, pure cane sugar, and water to a medium-sized pot on medium-high heat, stirring until sugar dissolves. Once mixture begins to boil, add the juice of a lemon, and vanilla extract, stirring again.
• In a small bowl, whisk corn starch and warm together until no lumps are visible and mixture is pasty white.
• Now, add corn starch mixture into boiling compote and continue to stir until sauce thickens. Reduce heat to simmer for another 5 minutes before removing it from heat entirely. Let it cool for about 15-20 minutes before use.

To Assemble:

• Then, lightly brush homemade blueberry compote (just the liquid part!) over flattened dough until fully coated. 
• Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!). Now, add the remaining blueberry compote (leaving aside 1 cup for glaze!), tucking them in between each roll, generously.
• Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
• Once the rolls have doubled in size for a second time (or have gotten significantly larger), brush rolls with a little more melted butter and then bake them for approximately 30-35 minutes in the oven or until top is golden brown.
• While all the baking magic is happening, make the blueberry cream cheese glaze.

For Blueberry Cream Cheese Glaze:

• Beat together the cream cheese and butter together, until creamy. **Scrape down the sides, if needed.** Now, add the blueberry compote and continue to mix until well incorporated.
• Add the powdered sugar, vanilla extract, and tablespoon of coconut milk. **For desired consistency, add additional powdered sugar and/or coconut milk until desired consistency is met.**
• Remove the sweet rolls from oven and wait 5 minutes or so, and then spread the glaze atop everything using a icing tool and BAM!
• Bon Appetit!