In a medium bowl, mix together the yeast and warm water and allow to sit for 10 minutes, until foamy and yeasty smelling.
In a large bowl whisk together the flour, sugar, salt, baking soda, and baking powder.
Cut the cold butter into the flour until it resembles small peas.
Stir yeast mixture and milk into the dry ingredients and mix well, kneading just a few turns.
Cover the dough with plastic wrap and allow to proof in a warm place for 70 minutes, or until doubled in size.
In a medium bowl, cream the softened cream cheese until fluffy.
Add in the sugar and eggs and mix until well combined.
Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8″ thick.
Spread the melted butter over the surface of the dough.
Place dollops of the cream cheese on top and then gently spread to get it evenly across (this will be messy, just go with it).
Sprinkle on the blueberries.
Gently roll the dough up into a log.
Cut into 24 equally sized rolls (about 2″ a piece) and place into 2-9×13 pans that have been greased.
Cover and allow to rise in the fridge overnight.
In the morning, allow the rolls to sit on the counter while you preheat the oven to 400F.
Bake for 25-30 minutes until lightly browned on top.
Brush with the 2 TBSP melted butter and then return to the oven for 1 minute.
Remove from oven and allow to cool while you mix the glaze.
In a small bowl, whisk the ingredients for the glaze together until smooth.
Drizzle over the rolls (you don’t have to use all of it).
Sprinkle some sliced almonds on top.
Serve and Enjoy!
I don’t recommend trying to half this recipe. If you don’t need the full 2 dozen, I suggest putting half in a freezable container and freezing before the second rise. When you are ready to bake, let them thaw in the fridge overnight and then place on the counter to proof while the oven pre-heats. Bake for the usual time.