Wait, what? That looks likes brioche dough. There was no mention of letting the dough rise after adding the filling and slicing the roll. You should let this sit until almost doubled in size. This works best with wild blueberries imo; I make rolls almost identical to this. They're smaller and tastier; it also makes rolling up the dough even easier. Don't be tempted to add a lot more blueberries though, they can release a lot of juice, which can make the dough too soggy. I like the cream cheese frosting. I'm going to add that to the next batch I bake.
