In a mixing bowl, combine warm milk, eggs, instant yeast, granulated sugar, and salt. Let sit for about 10 minutes until frothy.

Gradually add sifted all-purpose flour to the yeast mixture. Knead for 3–4 minutes, then add softened butter and knead for 4–5 more minutes until smooth.

Shape the dough into a ball, place in a greased bowl, cover with a towel, and let rise in a warm place for about 90 minutes until doubled in size.

Punch down the risen dough, divide into 9 portions, and shape into balls. Allow to rest for 20 minutes.

In a separate bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Create an indentation in each dough ball, spoon in cheesecake mixture, and add blueberries on top.

In a small bowl, mix melted butter, flour, brown sugar, and cinnamon until crumbly for the streusel topping.

Preheat the oven to 350°F (175°C). Brush dough with egg wash, sprinkle streusel on top, and bake for 20–23 minutes until golden brown.

Allow to cool slightly on a wire rack. Optionally dust with powdered sugar before serving.