Warm milk to 110°F and sprinkle active dry yeast on top. Let stand for about 10 minutes until frothy.

In a large mixing bowl, combine flour, sugar, and salt. Add cubed butter, milk-yeast mixture, and beaten eggs. Mix until combined and knead on floured surface for 5-7 minutes until smooth.

Shape dough into a ball, place in a greased bowl, and cover. Let it rise in a warm spot for about 1 hour until doubled in size.

While dough rises, prepare blueberry jam by cooking blueberries with sugar in a saucepan over medium heat for 5-10 minutes until thick.

Beat together butter, brown sugar, and cinnamon in a separate bowl until smooth.

Roll the dough into a rectangle, spread cinnamon filling, then dollop blueberry jam on top. Roll tightly from one long side.

Cut into 12 equal slices and place in a greased baking pan. Cover and let rise for 20 minutes.

Preheat oven to 375°F. Bake rolls for 28-30 minutes until golden brown.

While rolls bake, prepare icing by beating cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth.

Once rolls are out of the oven, cool for 10 minutes and spread icing generously over warm rolls.