In a large mixing bowl, combine warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 10 minutes until frothy.

Add the remaining sugar, melted butter, salt, and eggs. Mix until combined.

Gradually add the flour, stirring until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

In a small bowl, mix together the brown sugar and cinnamon.

Roll the dough into a large rectangle approximately 12 x 18 inches.

Brush the surface with melted butter.

Evenly sprinkle the cinnamon-sugar mixture over the dough.

Scatter the fresh blueberries across the surface.

Starting from the long side, tightly roll the dough into a log and pinch the seam closed.

Cut into 12 equal rolls and arrange in a greased 9 x 13-inch baking dish.

Cover and allow the Blueberry Cinnamon Rolls to rise for another 30 minutes until puffy.

Preheat the oven to 350°F (175°C).

Bake for 25 minutes or until golden brown.

While the rolls bake, prepare the frosting by beating cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.

Spread the frosting over the warm rolls before serving.