Prepare the Dough: Heat 1 cup of milk to 110°F, sprinkle 2 teaspoons of active dry yeast and let it bloom for 10 minutes. In a bowl, combine 4 cups of flour, 1/4 cup sugar, and 1 teaspoon salt. Cut in 1/4 cup of butter, add yeast mixture and 2 eggs, mix until a dough forms, knead for 5 minutes.

First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm oven for 1 hour until doubled.

Make Blueberry Jam: Cook 2 cups of blueberries and 1/4 cup of sugar in a saucepan over medium heat for 5-10 minutes until thickened. Cool to room temperature.

Prepare Cinnamon Filling: Beat together 1/4 cup butter, 1 cup brown sugar, and 2 teaspoons cinnamon until smooth.

Roll and Fill: Roll out the dough to a large rectangle, spread cinnamon filling and cooled blueberry jam, then roll tightly into a log.

Shape Rolls: Cut the log into 12 pieces, place in a greased baking dish, cover with a towel, and let rise for an additional 20 minutes.

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

Make Icing: Beat together 4 ounces cream cheese and 1/4 cup butter, mix in 2 cups powdered sugar, 1 teaspoon vanilla, and 2 tablespoons jam.

Glaze and Serve: Spread icing over warm rolls, allow to cool slightly before serving.