In a large bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let sit until frothy, about 10 minutes.

To the yeast mixture, add the remaining sugar, melted butter, salt, and eggs. Gradually mix in the flour until a soft dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

In a small bowl, mix together the brown sugar and cinnamon. Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick. Brush the surface with melted butter, sprinkle evenly with the cinnamon-sugar mixture, and scatter the blueberries on top.

Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal, then cut into 12 equal pieces. Place the rolls in a greased baking dish.

Cover the rolls with a towel and let them rise again until puffed, about 30 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes, or until golden brown and cooked through.

While the rolls bake, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.

Once the rolls are out of the oven, let them cool slightly before spreading the frosting on top. Serve warm and enjoy!