If using frozen blueberries for the filling, make sure to take them out and defrost them beforehand.

Set aside 1/2 cup of flour. In a mixer or a food processor with paddle attachment toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
Heat the water, milk, and butter together in a microwave until the butter has melted and the mixture is hot to touch. About 115-120F degrees. Pour the butter mixture into the flour mixture. Add the egg and process into a soft dough, slowly adding more of the reserved flour as needed. Dough will be ready when it gently pulls away from the side of the bowl and the paddle and has an elastic consistency.

On a lightly floured surface, knead the dough some more and let sit for about 5 minutes. This will substitute for the first rise.
After 5 minutes, roll the dough out in a 14x8 inch rectangle. Spread with the preserve and sprinkle with the blueberries. Roll up the dough tightly. Cut into 10-12 even pieces and place in a lightly greased pan. You can use a 9 inch round pan or a small lasagna pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for about an hour. To speed up the rising, you can also heat the oven to 200F degrees. Turn oven off. Place the rolls inside the oven and allow to rise. You will only need about half an hour this way. Take the rolls out and heat the oven to 375F. Bake for 20-25 minutes until lightly browned. I cover the rolls with aluminum foil after 15 minutes to avoid heavy browning.

While the buns are in the oven, prepare the glaze. Make sure to take the cream cheese out of the fridge earlier to allow to soften a bit. Mix all of the glaze ingredients with a mixer for fluffy glaze. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you'd like it thinner, add more milk or cream. Spread over the hot sweet rolls.

This recipe makes 10-12 rolls. They are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. The rolls may be made the night before up to the point where you place them in the greased pan. Cover and refrigerate then. In the morning, take out of the fridge and allow the rolls to stay at room temperature before baking for at least half hour.