Prepare Tangzhong by combining flour and whole milk over medium heat until thick.

Create the main dough by combining bread flour, sugar, dry yeast, and salt; add the tangzhong and other ingredients, and knead.

First proof the dough by letting it rise in a warm area until doubled in size.

Make blueberry filling by cooking blueberries, sugar, and lemon juice until thick.

Shape the rolls by rolling out the dough, spreading the filling, and cutting into pieces.

Second proof the rolls in the pan until they become puffy.

Bake the rolls until golden brown and cooked through.

Prepare the frosting by mixing cream cheese, butter, sugar, and vanilla until smooth.

Assemble the rolls by drizzling the cream cheese frosting over the warm rolls.