Warm whole milk to 110°F and sprinkle yeast and a pinch of sugar over it. Let sit for about 10 minutes until frothy.

In a stand mixer, combine frothy yeast mixture, melted butter, eggs, and sugar. Gradually mix in flour and salt to form dough.

Knead dough on low speed for about 5 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover, and let rise in a warm area for about 1 hour.

In a saucepan, combine blueberries, sugar, cinnamon stick, lemon juice, and zest. Cook until syrupy, about 5-7 minutes.

Blend softened butter, dark brown sugar, and cinnamon in a bowl until creamy for the filling.

Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then swirl in blueberry jam.

Roll out dough, spread filling, drizzle jam, roll into a log, and slice into 12 pieces.

Place rolls in a greased dish, cover, and let rise for another 30 minutes.

Preheat oven to 350°F, pour heavy cream over rolls, and bake for 28-30 minutes.

Allow rolls to cool slightly and frost generously with blueberry frosting.