Step 1: Prepare the Yeast Mixture

In a large bowl, dissolve the yeast in warm milk along with a teaspoon of sugar. Let it sit until frothy, about 10 minutes.

Step 2: Make the Dough

Add the remaining sugar, melted butter, salt, and eggs to the yeast mixture. Mix well. Gradually mix in the flour until a soft dough forms. Turn the dough onto a floured surface and knead until smooth and elastic, about 5–7 minutes.

Step 3: First Rise

Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place until doubled in size, about 1 hour.

Step 4: Prepare the Filling

In a small bowl, mix together the brown sugar and cinnamon. Roll out the dough into a large rectangle on a floured surface. Brush with melted butter, sprinkle with the cinnamon sugar mixture, and scatter the blueberries evenly over the top. Lightly press the blueberries into the dough to prevent them from rolling during assembly.

Step 5: Form the Rolls

Starting at the long edge of the rectangle, roll the dough tightly into a log. Pinch the seam to seal it and then cut the log into 12 equal pieces using unscented dental floss for clean cuts.

Step 6: Second Rise

Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise again until puffed up, about 30 minutes.

Step 7: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for about 25 minutes or until golden brown. If they brown too quickly, tent them with aluminum foil.

Step 8: Make the Frosting

In a bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Step 9: Finish the Rolls

Spread frosting over warm rolls before serving. Enjoy immediately!