Activate Yeast: Warm 1 cup of whole milk to about 110°F. Sprinkle 2 teaspoons of active dry yeast and 1 tablespoon of sugar over the milk and let it stand for 10 minutes until frothy.

Prepare Dough: Combine the bloomed yeast mixture with 4 tablespoons of melted unsalted butter and 2 beaten eggs in a stand mixer. Gradually add 4 cups of all-purpose flour, 1/4 cup of sugar, and 1 teaspoon of salt. Mix on low speed until a dough forms and knead for about 5 minutes until smooth.

First Rise: Transfer the dough to a greased bowl, cover, and let it rise for about 1 hour until doubled in size.

Make Blueberry Jam: In a medium saucepan, combine 2 cups of fresh blueberries, 1/4 cup of dark brown sugar, 1 tablespoon of lemon juice, and a cinnamon stick. Cook over medium heat, stirring, until thickened (10-15 minutes). Remove from heat and cool.

Prepare Filling: Mix 4 tablespoons of softened butter with 1/4 cup of dark brown sugar and 1 tablespoon of ground cinnamon.

Make Frosting: Beat 8 ounces of cream cheese with 4 tablespoons of softened butter until smooth, then add 2 cups of powdered sugar and 1 teaspoon of vanilla extract.

Roll Dough: Roll the dough into a 12x24 inch rectangle, spread softened butter, cinnamon sugar, and cooled blueberry jam evenly.

Shape Rolls: Roll the dough tightly from one edge, cut into 12 pieces, and place in a greased baking pan. Let them rise again for 30-45 minutes.

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

Frost: Allow rolls to cool for 10 minutes, then frost with the blueberry cream cheese mixture.