In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of sugar, and 2 ¼ teaspoons of active dry yeast. Pour in 1 cup of warm milk and add ⅓ cup of melted butter and 2 eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes.

Place the kneaded dough into a lightly greased bowl, covering it with a kitchen towel. Set in a warm area to rise for about 1 hour.

Once the dough has risen, roll it into a rectangle (about 16x12 inches). Spread ¼ cup of softened butter over the surface, then sprinkle 1 tablespoon of cinnamon and ½ cup sugar, and scatter 1 cup of fresh blueberries.

Carefully roll the dough tightly into a log, slice into 12 even pieces.

Arrange the rolls in a greased 9x13-inch baking dish, cover and let rise for another 30 minutes.

Preheat your oven to 350°F. Bake the rolls for 25 minutes until golden brown.

Make the frosting by beating together 8 oz of softened cream cheese and 1 cup of powdered sugar until fluffy.

Once the rolls are out of the oven, let them cool slightly, then spread the cream cheese frosting over the warm rolls.