1. Combine all-purpose flour, active dry yeast, and salt in a large mixing bowl for the dough.
2. Warm milk and butter together until the butter melts. Add sugar and mix until dissolved.
3. Whisk the eggs separately and add them to the milk mixture.
4. Gradually pour the milk mixture into the flour mixture. Knead until the dough becomes smooth and elastic, approximately 5-10 minutes.
5. Place the dough in a warm spot and let it rise until doubled in size, about 1 hour.
6. To prepare the blueberry filling, combine blueberry jam, fresh or frozen blueberries, brown sugar, lemon juice, and water in a saucepan.
7. Heat the saucepan over medium heat. Add cornstarch and stir to thicken the mixture. Simmer then cool.
8. Roll out the risen dough into a rectangular shape, approximately 20×15 or 14×18 inches.
9. Spread softened butter evenly across the dough and top it with a layer of brown sugar and ground cinnamon.
10. Spoon the prepared blueberry filling over the cinnamon layer.
11. Roll the dough tightly from one long side to the other, forming a log shape. Pinch the seams to seal.
12. Use dental floss or a sharp knife to carefully slice the roll into 12 equal pieces.
13. Arrange the rolls in a greased or parchment-lined baking dish, leaving space between for rising.
14. Allow the rolls to rise again for 45-60 minutes or until doubled.
15. Preheat the oven to 325°F (162°C) while the rolls are rising.
16. Bake the rolls in the oven for 23-26 minutes, or until golden brown.
17. Remove the rolls from the oven and let them cool slightly, about 10-20 minutes.
18. Frost the rolls with your choice of cream cheese frosting, blueberry glaze, or maple icing.
19. Serve the blueberry cinnamon rolls warm and enjoy their fluffy and gooey texture.