Prepare the Dough:

1. Combine warm milk and 1 teaspoon sugar in a large bowl. Sprinkle yeast on top and let sit for 10 minutes until frothy.
2. Add remaining sugar, melted butter, salt, and eggs to the yeast mixture. Mix well.
3. Gradually add flour, mixing until a soft dough forms.
4. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Prepare the Filling:

1. Combine brown sugar and cinnamon in a small bowl.
2. Wash and dry blueberries. Thaw and drain if using frozen berries.

Assemble the Rolls:

1. Punch down the dough and roll into a 16×12-inch rectangle.
2. Brush with melted butter, leaving a ¼-inch border unbuttered.
3. Sprinkle the cinnamon-sugar mixture evenly and distribute blueberries on top.
4. Roll the dough tightly into a log, pinch the seam, and cut into 12 equal slices.
5. Place rolls cut-side up in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes until doubled in size.

Bake:

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 25–30 minutes, until golden brown. Cool slightly.

Prepare the Frosting:

1. Beat softened cream cheese and butter until smooth.
2. Add powdered sugar and vanilla extract, beating until fluffy.

Frost and Serve:

1. Spread frosting over warm rolls. Serve and enjoy!