1. Make the Dough:

1. In a small bowl, mix warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt. Add melted butter, eggs, and yeast mixture.
3. Knead the dough for 8-10 minutes (or use a stand mixer with a dough hook) until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Prepare the Blueberry Filling:

1. In a saucepan, combine blueberries, brown sugar, cinnamon, cornstarch, cinnamon stick, lemon juice, and lemon zest.
2. Cook over medium heat, stirring, until the mixture thickens and blueberries break down (about 5 minutes).
3. Remove the cinnamon stick and stir in blueberry jam. Let cool.

3. Assemble the Cinnamon Rolls:

1. Roll out the dough into a 14×18-inch rectangle on a floured surface.
2. Spread softened butter over the dough, then spread the blueberry filling evenly on top.
3. Roll the dough tightly into a log and cut into 12 equal rolls.
4. Place rolls into a greased 9×13-inch pan. Cover and let rise for 30-45 minutes, until puffy.

4. Bake the Rolls:

1. Preheat the oven to 350°F (175°C).
2. Pour ½ cup heavy cream over the rolls before baking (this makes them extra soft).
3. Bake for 25-30 minutes, until golden brown.

5. Make the Blueberry Cream Cheese Frosting:

1. In a bowl, beat cream cheese, butter, and powdered sugar until smooth.
2. Add vanilla extract and blueberry jam, mixing until combined.
3. If needed, add 1-2 tbsp heavy cream for a smoother consistency.

6. Frost & Serve:

1. Spread the blueberry cream cheese frosting over warm cinnamon rolls.
2. Serve fresh and enjoy!