In a large mixing bowl, combine warm milk, active dry yeast, and granulated sugar. Stir gently and let it stand for about 10 minutes until bubbly and frothy.

Once the yeast is frothy, add melted butter, sugar, salt, and egg to the bowl. Mix until just combined.

Gradually add all-purpose flour, one cup at a time, mixing until a soft dough starts to form.

Turn the dough onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise for about 1 hour or until doubled in size.

Mix brown sugar and cinnamon in a separate bowl for the filling.

After the dough has risen, roll it into a rectangle approximately 12 x 18 inches, brush with melted butter, sprinkle the cinnamon-sugar mixture, and scatter blueberries.

Starting from the long edge, tightly roll the dough into a log and cut it into 12 equal pieces. Place in a greased baking dish.

Cover the rolls with a towel and let them rise for about 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 25 minutes or until golden brown.

Prepare the frosting by beating together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.

Once the rolls are warm, spread the cream cheese frosting on top and serve.