Prepare the yeast dough. Pour the warmed milk into a large bowl and sprinkle the dry yeast over the milk; let the yeast dissolve and proof in the milk for 5 minutes. Then, add the egg, sugar, melted butter and salt. Whisk until smooth.

Gradually begin adding the flour until a soft dough comes together. Turn dough out onto floured work surface and knead for a few minutes. Dough may be slightly sticky but needs to remain soft! Knead in the dried blueberries until they are well distributed. Place dough into clean, floured bowl and cover with a kitchen towel. Place into a warm corner of the kitchen and let proof until doubled in size.

Once dough has proofed, turn out onto floured work surface and roll out into large rectangle, approximately 12x18-inches. Spread 1/4 cup softened butter to all the edges. Combine the brown sugar, cinnamon and nutmeg and spread over the butter, working in into the butter to form a paste. Add the fresh blueberries on top.

Gently roll the dough, starting from the short end, into a log. Using a sharp knife, divide the log into 8 rolls. Transfer rolls into glass pan lined with parchment paper (round or square will work). Cover rolls with kitchen towel and let proof again until doubled in size. I like to preheat my oven at this time to 350F and have the pan sitting next to the stove to speed up the proofing process.

Bake rolls in preheated oven for 8 minutes. Remove from oven and pour 1/4 cup cream over the rolls. Return the pan back to the oven and bake until golden brown on top. Remove and let cool for 15 minutes before serving.

For sugar glaze: whisk together cream, vanilla and confectioner's sugar until smooth paste forms. Drizzle over the rolls.

Keep rolls covered and refrigerated when not serving! The rolls can be made the night before to be baked in the morning. Simply follow all the instructions but once the rolls are shaped, let them proof for 15 minutes, then wrap and refrigerate until ready to bake. Transfer them directly from refrigerator into preheated oven.