Warm the milk to 110°F and sprinkle the active dry yeast and sugar in. Allow it to sit for 5-10 minutes until foamy.

In a mixing bowl, whisk together the flour and salt, then add the yeast mixture, eggs, and cubed softened butter. Mix until a dough forms, then knead for about 8 minutes until smooth and elastic.

Transfer the kneaded dough into a greased bowl, covering it with a kitchen towel. Let it rise until doubled in size, about 1 hour.

In a saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened and bubbly, about 5-7 minutes.

In a mixing bowl, combine brown sugar, flour, cinnamon, and melted butter for the crumble.

Beat together softened butter, brown sugar, and ground cinnamon until fluffy for the cinnamon filling.

Roll the dough into a large rectangle, spread the cinnamon filling, blueberry jam, and top with the crumble. Roll into a log and slice into pieces.

Arrange the sliced rolls in a greased baking pan and let rise for 20 minutes.

Bake in a preheated oven at 375°F for 27-30 minutes.

Prepare the cream cheese icing by beating cream cheese and unsalted butter until smooth, then mix in powdered sugar.

Drizzle the cream cheese icing over the cooled rolls and serve.