- Start by greasing 2 9×13 baking dishes. In a large bowl, whisk together milk, melted butter and sugar. Sprinkle yeast on top, mix and allow to sit until frothy. Add 4 cups of flour and use a wooden spoon to mix into milk mixture until combined. Cover bowl with clean dish towel and allow to rise for 1 hour.
- Meanwhile, in a medium sauce pan prepare the jam by tossing blueberries in sugar. Place over medium heat for 15-20 minutes, stirring occasionally. Remove from heat and allow to cool (you should have about 1 1/4 cups of jam).
- Once dough is doubled in size, add salt, baking powder, and ~3/4 cup to dough and mix. Flour a clean surface, pour dough onto surface. Knead dough lightly while adding flour as needed. Once dough is no longer sticky, roll out dough into large rectangle that is about a 1/2 inch thick.
- In a small bowl, mix together softened butter, brown sugar, and cinnamon. Spread across surface of dough. Dollop roughly 3/4 cups of jam across surface and spread evenly.
- Carefully start to roll dough over itself to create cinnamon bun form use a sharp knife to cut 14-16 cinnamon buns, as shown, (cut in half and repeat to get even slices). Place, cinnamon buns snug in prepared baking dishes. Cover with plastic wrap or clean dish towel and allow to sit for 30 minutes.
- Preheat oven to 350°F. Remove dish towel and bake for 25-30 minutes or until golden. Prepare the icing by whisking together, or using a hand mixer, cream cheese, vanilla, powdered sugar, and heavy cream until smooth. Use a spoon to mix in desired amount of jam (I used 1/4 cup).
- Remove cinnamon buns from oven. Scoop icing on top and spread out evenly. Enjoy!
