Blueberry Cream Cheese Danish

For the dough:
2 and 1/4 teaspoons active dry yeast
1/4 cup warm water (110°F)
1/2 cup whole milk
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon salt
1 egg
3 and 1/2 cups all-purpose flour

For the filling:
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen

For the glaze:
1 cup confectioners’ sugar
2 tablespoons unsalted butter, melted
2 tablespoons heavy cream
1 teaspoon vanilla extract

To make the dough: In a large bowl, dissolve the yeast in the warm water. Let sit for 5 minutes, or until the mixture is frothy.
Stir in the milk, melted butter, sugar, salt, egg, and 2 cups of the flour until a sticky dough forms.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
To make the filling: In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Roll the dough out into a large rectangle, about 1/4 inch thick. Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges. Scatter the blueberries over the cream cheese mixture.
Roll the dough up tightly, starting from the long side. Pinch the edges to seal. Cut the roll into 8-10 pieces and place them cut side up on the prepared baking sheet.
Bake for 25-30 minutes, or until the Danishes are golden brown.
To make the glaze: In a medium bowl, whisk together the confectioners’ sugar, melted butter, heavy cream, and vanilla extract until smooth.
Drizzle the glaze over the warm Danishes. Serve immediately.