In a mixing bowl, combine 1 cup of warm milk, ½ cup granulated sugar, and 1 tablespoon of instant yeast. Allow this mixture to sit for about 10 minutes until it becomes foamy.

Once your yeast mixture is foamy, add ½ cup melted unsalted butter, 2 large eggs, and 1 teaspoon salt. Gradually mix in 4 cups of all-purpose flour.

Transfer the dough onto a floured surface and knead it for about 5 to 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour.

After the dough has risen, punch it down gently to release excess air. Roll it out on a floured surface into a large rectangle.

Brush a thin layer of melted butter over the rolled dough, then evenly sprinkle 1 teaspoon of ground cinnamon and the 2 cups of blueberries.

Starting from one edge, carefully roll the dough tightly into a log shape. Slice the log into 12 equal pieces.

Place the rolled slices in a greased baking pan, cover the pan with a cloth, and let it rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until golden brown and puffy.

If desired, prepare a glaze by mixing ½ cup of powdered sugar with a little milk until it reaches desired consistency. Drizzle over warm rolls.