Soft and fluffy blueberry cinnamon rolls filled with a sweet blueberry-cinnamon mixture and topped with a luscious blueberry cream cheese frosting.

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In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until frothy.
Stir in sugar, melted butter, eggs, and salt. Gradually add flour and mix until a dough forms.
Knead the dough for about 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Meanwhile, make the filling by combining blueberries, brown sugar, cinnamon, and cornstarch in a saucepan. Cook over medium heat until thickened. Let cool.
Punch down the dough and roll it out into a rectangle (about 16×12 inches).
Spread the blueberry filling evenly over the dough.
Roll up tightly from the long side and slice into 12 rolls.
Place rolls in a greased baking dish, cover, and let rise for another 30 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden brown.
While baking, prepare the frosting by beating cream cheese and butter together until smooth.
Add powdered sugar, blueberry puree, and vanilla extract. Beat until fluffy.
Spread the blueberry cream cheese frosting over warm rolls and serve.