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1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In another bowl, whisk together the flour and salt. Once the yeast mixture is frothy, add the melted butter and eggs, stirring until combined.
3. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
5. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract.
7. Cook, stirring gently, until the blueberries start to break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
8. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined.
9. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 16×24 inches.
10. Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges.
11. Spoon the cooled blueberry filling over the cinnamon sugar layer, spreading it out evenly.
12. Starting from one long edge, roll the dough into a tight log and pinch the seam to seal it.
13. Slice the log into 12 equal pieces and place them in a greased 9×13 inch baking dish, leaving space between each roll.
14. Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until puffed up.
15. Preheat your oven to 350°F (175°C).
16. Bake the rolls for 25-30 minutes, or until golden brown.

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