Warm 1 cup of milk in a saucepan over low heat until warm (about 110°F). Dissolve 2 ¼ teaspoons of active dry yeast and 1 tablespoon of sugar in the warm milk. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of granulated sugar, and 1 teaspoon of salt. Mix in the softened butter, eggs, and the yeast mixture until a sticky dough forms.

Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise for 1-2 hours until doubled.

Punch down the risen dough and roll it out to a 16x12 inch rectangle. Spread ¼ cup of softened butter over the dough, sprinkle with 1 tablespoon of cinnamon and ¼ cup of sugar, then evenly distribute 1 cup of blueberries.

Starting from the long edge, roll the dough tightly into a log shape. Slice into 12 equal pieces and place them in a greased baking dish, close but not touching.

Cover the rolls with a towel and let them rise for another 30 minutes. Preheat your oven to 375°F.

Bake in the preheated oven for 25-30 minutes until puffed and golden brown.

Blend 4 ounces of softened cream cheese, 1 cup of powdered sugar, and 2 tablespoons of blueberry jam in a bowl until smooth.

Once the rolls are baked, let them cool for 5-10 minutes. Spread the cream cheese icing over the warm rolls and serve.