Start by warming the milk in a small pot until it's just steaming. Pour it into a bowl, then add the yeast and sugar—give it a gentle stir and let it bloom for about 5-10 minutes until frothy.

In a large mixing bowl, combine the eggs, melted butter, and salt with the bloomed yeast mixture. Gradually add in the flour until a soft, cohesive dough forms.

Dust a clean surface with flour and turn out the dough. Knead it for about 5-7 minutes until it's smooth and elastic. The dough should feel soft but not sticky.

Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm area for about 1 hour, or until it has doubled in size.

Once risen, roll the dough out into a rectangle about ¼ inch thick. Spread softened butter over the surface, sprinkle with a mixture of cinnamon and sugar, then scatter the fresh blueberries evenly. Roll the dough tightly into a log, and slice it into rolls.

Arrange the rolls in a greased baking pan, cover with the towel, and let them rise again for about 30 minutes until puffy and nearly doubled.

Preheat your oven to 350°F (175°C) and bake for 25-30 minutes until the rolls are golden brown on top.

Once cool for a few moments, whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle it over the rolls and enjoy them warm, straight from the oven!