1 cup warm milk (110 degrees F/45 degrees C)
2 tablespoons blueberry preserves
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons dry active yeast
1 cup brown sugar, packed
3 tablespoons ground cinnamon
1/3 cup butter, softened
1 cup fresh (or frozen & thawed) blueberries
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place flour, yeast, salt, and white sugar into your mixer or bowl. Mix together. Add milk, eggs, blueberry preserves, and butter to mixture and mix until combined. If you are using a kitchenaid mixer, you can knead the dough on the dough hook for 5 minutes. If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes. Place dough under a large bowl and let it rise for about 20 minutes, or until it has doubled in size.
While dough is rising, in a small bowl, combine brown sugar and cinnamon. Marinate the blueberries in about a teaspoon of granulated sugar.
On a floured surface, roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Sprinkle blueberries evenly throughout. Roll up dough tightly and cut into 12 rolls. (Since there are blueberries in there, make sure you use a serated knife.) Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 12-15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.