Prepare the Dough:
In a large bowl, combine warm milk, yeast, and granulated sugar. Let it sit for 5-10 minutes until the mixture becomes foamy.

Add the melted butter, salt, and eggs to the yeast mixture. Stir to combine. Gradually add the flour, 1 cup at a time, mixing until the dough begins to pull away from the sides of the bowl.

Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Prepare the Filling:
In a small bowl, combine brown sugar and cinnamon. Set aside.
In another bowl, gently toss fresh blueberries with the cinnamon-sugar mixture to coat them lightly. Set aside.

Assemble the Rolls:
Preheat the oven to 350°F (175°C).
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a 12×18-inch rectangle.
Brush the dough with the melted butter and evenly sprinkle the cinnamon-sugar mixture over the entire surface.
Scatter the blueberries evenly across the dough.
Starting from the long edge, carefully roll up the dough into a tight log. Slice the log into 12 even rolls.
Place the rolls in a greased 9×13-inch baking dish. Cover with a cloth and let the rolls rise for an additional 30 minutes.

Bake the Rolls:
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown on top. Remove from the oven and let them cool for a few minutes.

Make the Frosting:
While the rolls are cooling, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Frost and Serve:
Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!