Lightly grease a medium to large sized mixing bowl and set aside.
In a separate bowl, mix together bread flour, ¼ cup + 1 tbsp granulated sugar and the salt and whisk to combine.
Heat the milk to 100-105F; pour into a large mixing bowl, then add in the yeast and 1 tablespoon of sugar; stir to dissolve and let yeast proof for 10 minutes or until the milk starts to froth and bubble.
Once the yeast is activated, add in the room temperature eggs and melted butter and whisk to combine.
Gradually add the flour mixture to the milk mixture, about ¼ cup of flour at a time, and use a spatula or wooden spoon to mix.
When a dough starts to form in the bowl, and about ¾ of the flour has been added to the milk, turn the dough out onto a floured work surface.
Sprinkle the remaining flour over the top of the dough and begin kneading by hand until the dough is soft, pliable and slightly tacky; about 10-15 minutes.
Form the dough into a ball and transfer to the prepared mixing bowl and cover with a clean kitchen towel or plastic wrap.
Place the bowl in a cold oven with the light turned on and proof for 1 hour or until the dough has doubled in size.
While the dough is proofing, mix together the brown sugar and cinnamon and whisk until combined and set aside, then line a 9x13 inch baking dish with parchment paper and set aside.
When the dough is proofed, punch it down, and turn it out onto a moderately floured work surface and sprinkle the top with flour.
Use your hands to form the dough into a rectangle shape, then roll out the dough into a large ¼ - ½ inch thick rectangular slab.
Spread the softened butter across the entire surface area of the dough, stopping just short of the edges.
Dollop the blueberry jam across the dough, and use a knife to smooth it out, following the outlines of the butter so they’re layered on top of each other.
Generously sprinkle the cinnamon sugar mixture over the butter and jam, and use a spatula or your hand to press the mixture into the butter and jam so it adheres.
Carefully but tightly roll up the long edge of the rectangle to create a large log; once you reach the opposite end of the dough press lightly to seal (if the ends have tapered, cut them off to create an even cylinder).
Slide a large piece of unscented dental floss underneath the dough until you reach the center, then cross the floss ends and pull down to the counter to create a clean cut.
Using this same motion, cut out 9 rounds that are approximately 1½ - 2 inches thick and transfer to the prepared baking dish.
Cover the baking dish with an inverted pan or a clean kitchen towel, and place the baking dish in a warm corner of the kitchen; let the cinnamon rolls proof again for 45 minutes to an hour, or until doubled in size.
While the cinnamon rolls are proofing, heat the oven to 350F.
Make the frosting; in a medium sized bowl, whisk together cream cheese, milk, powdered sugar and blueberry jam and store in the fridge until ready to use.
After the cinnamon rolls are proofed, bake, uncovered, for 12 minutes, then turn the pan 180 degrees and bake for another 12-15 minutes, or until the tops are golden brown.
Remove from the oven and let cool for 10 minutes.
Use a serrated knife to separate the cinnamon rolls, then plate and top with the desired amount of frosting.
Serve warm and enjoy!