In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 1/4 teaspoons of active dry yeast, and 1 teaspoon of salt. Add 1 cup of warm milk, 1/4 cup of melted unsalted butter, and 2 beaten eggs. Mix until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, turning it to coat lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm area for 60-90 minutes or until it has doubled in size.

While the dough rises, mix together 1/4 cup of granulated sugar and 2 tablespoons of ground cinnamon in a small bowl. Once your dough has risen, punch it down gently to release the air, and turn it out onto a floured surface. Roll it out into a large rectangle, about 16x12 inches.

Spread a generous 1/4 cup of softened unsalted butter evenly across the rolled-out dough, then sprinkle the cinnamon sugar mixture over it, followed by 1 cup of fresh blueberries. Carefully roll the dough tightly from one long side to the other, forming a log.

Place the cut rolls into a greased 9x13 inch baking dish, leaving some space between each roll for expansion. Cover the dish with a towel and let them rise again for about 30-60 minutes until they puff up.

Preheat your oven to 375°F (190°C) and bake the rolls for 25-30 minutes until they are golden brown on top.

In a mixing bowl, beat together 8 ounces of softened cream cheese and 2 cups of powdered sugar until you achieve a smooth and creamy consistency.

Once the blueberry cinnamon rolls are out of the oven, let them cool for a few minutes before spreading the cream cheese frosting generously over the top.