In a mixing bowl, blend together 8 ounces of cream cheese and 1/4 cup of sugar until smooth and creamy. Gently fold in 1 cup of fresh blueberries and set aside.

Unroll your store-bought roll dough on a lightly floured surface and flatten it to achieve about a 1/4-inch thickness. Slice the dough into rectangles of approximately 3x5 inches.

Spread a generous spoonful of the blueberry cheesecake filling along the center of each dough rectangle. Roll the dough up, pinch the edges to seal, and place seam-side down on a parchment-lined baking sheet.

Preheat the oven to 350°F (175°C). Bake the rolls for 15 to 20 minutes, until golden brown.

While the rolls bake, whisk together 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Optionally, add a splash of vanilla extract.

Once the rolls are golden and fragrant, let them cool briefly before drizzling the icing over the warm rolls.