Warm the milk in a saucepan until it reaches about 110°F. Combine it with the active dry yeast and sugar, letting it sit for 10 minutes until bubbly.

In a large bowl, whisk together flour and salt, add eggs, softened butter, and the yeast mixture. Knead until smooth and elastic.

Transfer the kneaded dough into a greased bowl. Cover and let rise in a warm location for about 1 hour.

In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch over medium heat. Cook until thickened and the blueberries break down.

Make the cinnamon crumble by mixing brown sugar, ground cinnamon, and flour. Drizzle in melted butter and mix until crumbly.

To prepare the cinnamon filling, beat together softened butter, brown sugar, and ground cinnamon until fluffy.

Roll the dough out into a rectangle, spread cinnamon filling, top with blueberry jam and sprinkle with crumble. Roll tightly and cut into 12 pieces.

Place the rolls into a greased baking dish, cover and let rise for another 20 minutes.

Preheat oven to 375°F and bake rolls for 27-30 minutes until golden brown and cooked through.

While they bake, prepare the cream cheese icing by beating together cream cheese, butter, vanilla extract, and powdered sugar until smooth.

Spread cream cheese icing over the rolls after they cool slightly, and drizzle additional blueberry jam if desired.