In a large mixing bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Stir gently and let it sit for about 10 minutes until foamy.

Add the remaining sugar, melted butter, salt, and eggs to the yeast mixture. Stir to combine. Gradually add the flour, mixing until a soft dough forms.

Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size, about 1 hour.

In a small bowl, combine the brown sugar and cinnamon. Roll out the dough into a 12x18-inch rectangle. Brush the surface with melted butter and sprinkle evenly with the cinnamon sugar. Scatter the blueberries across the top.

Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Slice into 12 equal pieces and arrange them in a greased 9x13-inch baking dish.

Cover the rolls and let them rise again for 30–40 minutes, or until puffed.

Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes, or until golden brown and baked through.

While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Spread the frosting over the warm rolls right out of the oven. Serve immediately and savor every bite of gooey, fruity, cinnamon goodness.