Prepare Tangzhong: Mix ¼ cup of whole milk with ¼ cup of bread flour in a saucepan over medium heat, whisking constantly until thickened, about 2-3 minutes. Cool.

Make Dough: In a stand mixer, combine cooled tangzhong, ½ cup whole milk, 2 tbsp sugar, 1 egg, 3.5 cups bread flour, 1 packet yeast, and 1 tsp salt. Mix until smooth, about 5 minutes, then add ¼ cup butter and knead for 5-7 minutes.

First Proof: Transfer dough to a greased bowl, cover, and let rise in a warm place for 90 minutes until doubled in size.

Prepare Filling: In a saucepan, combine 2 cups frozen blueberries, ¼ cup sugar, and 1 tbsp lemon juice over low heat until thickened, about 10-15 minutes. Cool.

Shape Rolls: Punch down the dough, roll into a rectangle, spread filling, and roll tightly into a log. Slice into 9 pieces.

Final Proof: Arrange rolls in a greased baking dish, cover and proof for 30-45 minutes. Preheat oven to 350°F (175°C).

Bake: Bake rolls for 25-30 minutes until golden and internal temperature reaches 200°F (95°C).

Make Frosting: Beat together 4 oz cream cheese and 2 tbsp butter, add 1 cup powdered sugar and 1 tsp vanilla paste until fluffy.

Frost and Serve: Frost warm rolls and serve immediately.