Activate the yeast by combining lukewarm milk, granulated sugar, and instant dry yeast in a stand mixer. Let sit for 10 minutes.

Make the dough: add eggs, bread flour, unsalted butter, and salt. Mix until smooth.

Allow the dough to rise in a greased bowl for 1 hour, then refrigerate for at least 2 hours.

Prepare the blueberry compote by cooking blueberries, granulated sugar, and water until thickened.

Roll out the dough, spread with filling, and layer with blueberry compote.

Create rolls by tightly rolling the dough and slicing into pieces.

Let the rolls rise for 60-90 minutes before baking.

Bake the rolls at 375°F for 35-45 minutes, adding heavy cream before baking.

Prepare the cream cheese frosting while the rolls bake.

Frost the rolls with cream cheese frosting after baking and serve warm.