In a bowl, whisk together warm milk, eggs, and instant yeast. Let the mixture sit for about 5-10 minutes until it's frothy and bubbly.

In a separate bowl, whisk together the granulated sugar, pinch of salt, and sifted all-purpose flour.

Incorporate the softened butter into the dry mixture until it resembles coarse crumbs.

Mix the frothy egg mixture into the dry ingredients, and knead until a smooth dough forms, about 7-10 minutes.

Cover the dough with a clean cloth and let it rise until it doubles in size, roughly 1 hour.

Mix together the softened cream cheese, granulated sugar, vanilla extract, and blueberries until smooth.

Preheat your oven to 180°C (350°F).

Roll out the risen dough on a lightly floured surface and cut it into squares, about 3 inches each.

Place a spoonful of the blueberry cheesecake filling in the center of each square and fold the dough over to enclose it.

Arrange the filled buns on a baking tray and let them rise for an additional 30 minutes.

Mix the melted butter, flour, brown sugar, and ground cinnamon together for the topping.

Pop the buns into the preheated oven and bake for 23 minutes, or until they turn a lovely golden brown.