In a mixing bowl, combine lukewarm milk, instant dry yeast, and granulated sugar; let sit for 5 minutes.

Add bread flour, eggs, softened unsalted butter, and salt; mix until shaggy dough forms, then knead for 8-10 minutes.

Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour in a warm place.

Punch down the dough, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.

In a saucepan over medium heat, combine blueberries, sugar, and water; cook until blueberries soften, about 5-7 minutes.

Thicken with cornstarch slurry, stir until thick, then cool completely.

Roll out the chilled dough into a rectangle, spread with softened butter, sprinkle with brown sugar and cinnamon, then distribute blueberry compote. Roll into a log and seal edges.

Cut the log into 1-2 inch slices, arrange in a greased baking pan, cover, and let rise for 60-90 minutes until puffy.

Preheat oven to 350°F (175°C), pour warmed heavy cream over rolls, and bake for 25-30 minutes until golden brown.

Cool the rolls for 10 minutes, whisk cream cheese and powdered sugar until smooth, frost the rolls, and finish with streusel topping.