In a small saucepan over medium heat, combine the blueberries, sugar . Cook until blueberries begin to break down and then add the corn starch mixture. Cook until thickened but berries are mostly intact. Set aside.

For the dough, heat the milk just until it bubbles, remove from heat and stir in the butter until it melts. Let the milk and butter cool for 5 minutes (110).

In a bowl of an electric mixer, combine 2 1/2 cups flour, sugar, yeast and salt. Add milk and butter mixture, water and egg. Beat well. Add remaining flour 1/2 cup at a time. Knead for 5 minutes. Dough shouild be tacky but not stick to your fingers. If sticking, add 1 Tbsp. flour and knead again. Cover with plastic wrap or a warm cloth and let rise on the counter for 40-60 minutes. Dough will double in size.

On a lightly floured surface roll out dough into 12×9 inch rectangle. Slather dough with softened butter (leave a 1/4 inch boarder). Combine the cinnamon brown sugar and sprinkle on dough.

Spread 1/2 cup of blueberry sauce over dough. Carefully roll into a log as tight as possible and pinch the edges to seal.

Cut clean slices with a sharp knife into 12 cinnamon rolls. Place cut side up in your 9×13 inch baking dish sprayed with non-stick baking spray. Cover loosely with plastic wrap and let rise again for 20-30 minutes until doubled.

Bake at 350° F for 18-20 minutes until lightly golden. Remove from oven and cool. Whisk the glaze ingredients and drizzle over the top with more blueberry sauce.