Warm the whole milk to 110°F in a saucepan. Sprinkle the yeast and a pinch of sugar over the milk, let stand for 10 minutes until frothy.

Combine the yeast mixture with melted butter, eggs, flour, sugar, and salt in a large bowl. Mix until a sticky dough forms.

Knead the dough in your mixer on medium speed for about 5 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.

Make the blueberry jam by combining blueberries, sugar, lemon juice, zest, and a cinnamon stick in a saucepan. Cook until thickened.

Prepare the cinnamon sugar filling by mixing softened butter, brown sugar, and ground cinnamon.

Prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and heavy cream.

Roll the risen dough into a rectangle. Spread with filling, sprinkle with cinnamon sugar, and layer with blueberry jam.

Roll the dough tightly, slice into 12 pieces, place in a greased pan, and let rise for 30 minutes.

Preheat oven to 350°F. Pour cream over the rolls and bake for 28-30 minutes until golden.

Allow to cool for 10 minutes before frosting with blueberry cream cheese frosting.