In a large mixing bowl, combine warm milk and yeast, allowing it to froth for about 5 minutes.

In another bowl, mix flour, sugar, and salt. Add melted butter and egg to the yeast mixture, then mix in dry ingredients.

Knead the dough until smooth for about 5 minutes.

Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm area for 1 to 2 hours until doubled in size.

Prepare the filling by mixing cinnamon and sugar in a small bowl.

Roll the risen dough into a rectangle about 1/4 inch thick, spread with softened butter, then sprinkle with cinnamon-sugar and blueberries.

Roll the dough tightly into a log and slice into 12 equal pieces, placing them in a greased baking dish.

Cover and let the rolls rise for an additional 30 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown.

Prepare the frosting by mixing cream cheese and vanilla until smooth, then frost the warm rolls.