Warm the whole milk to 110°F, sprinkle active dry yeast and a pinch of sugar over it, stir gently, and let sit for about 10 minutes until foamy.

In a stand mixer bowl, combine the foamy yeast mixture with melted, cooled butter and room temperature eggs. Mix on low speed, gradually adding flour, sugar, and salt until a cohesive dough forms.

Transfer the dough into a greased bowl, cover, and let it rise in a warm area for about 1 hour until doubled in size.

In a saucepan, combine blueberries, dark brown sugar, cinnamon stick, lemon juice, and lemon zest. Cook for 5-7 minutes until soft, then add cornstarch mixed with water until thickened.

Punch down the risen dough, roll it into a 12x24 inch rectangle, spread softened butter, sprinkle cinnamon-sugar, and spread the blueberry jam over it.

Roll the dough tightly into a log, pinch the seam, and slice into 12 pieces. Arrange in a greased baking dish.

Cover the rolls and let them rise until doubled in size, about 30-45 minutes.

Preheat the oven to 350°F.

Pour heavy cream over the rolls before baking and bake for 28-30 minutes until golden brown.

Let the rolls cool for 10 minutes, then prepare the frosting by blending cream cheese, sifted powdered sugar, blueberry jam, and vanilla extract.

Drizzle or spread frosting over cooled rolls.