Warm 1 cup of whole milk to 110°F and let it sit with 2 tablespoons of active dry yeast and a pinch of sugar for about 10 minutes.

In a stand mixer bowl, mix frothy yeast mixture with 4 tablespoons of melted unsalted butter and 2 large eggs on medium speed for 1-2 minutes.

Gradually add 4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of salt. Mix until dough is smooth and slightly tacky, about 5 minutes.

Transfer the dough to a greased bowl, cover, and let rise in a warm area for about 1 hour.

In a saucepan, combine 2 cups of fresh blueberries, 1/4 cup of sugar, lemon juice/zest, and a cinnamon stick. Cook until thickened (about 10 minutes).

In a bowl, blend 4 tablespoons of unsalted butter with 1/2 cup of dark brown sugar and 1 tablespoon of cinnamon until smooth.

Beat together 8 ounces of cream cheese and 4 tablespoons of softened butter. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix in a swirl of blueberry jam.

Roll the risen dough into a 12x24-inch rectangle. Spread the filling and blueberry jam on top evenly.

Roll the dough tightly into a log and slice into 12 even pieces. Place in a greased baking dish with space to rise.

Cover the rolls and let rise for 30-45 minutes in a warm area until nearly doubled in size.

Preheat the oven to 350°F. Pour 1/2 cup of heavy cream over the rolls and bake for 28-30 minutes until golden-brown.

Allow rolls to cool for 10 minutes and then frost generously with cream cheese frosting, garnishing with fresh blueberries if desired.