In the mixing bowl of a stand mixer, place the warm water and sugar and stir until sugar is dissolved.

Add yeast and let sit for about 10 minutes, or until yeast starts to look bubbly and creamy.

Add oil, salt, and flour, a cup at a time and stir. Place on the stand mixer and Knead dough with dough hook for about 6 minutes.

Cover with plastic wrap and let sit in a warm place for dough to rise.

You can turn on your oven for a couple of minutes to warm the oven, then turn it off, and set the dough in the warm oven to rise for 20 minutes.

Roll the dough out in a long rectangular shape 1/4 inch thick on Parchment paper.

Brush dough with melted butter and sprinkle a generous amount of cinnamon and sugar.

Spread the Blueberry filling over the dough, stopping about 1/2 inch from the edges.

Starting with the long wide of the rectangle, roll the dough tightly working the roll from one end of the dough to the other, making sure to roll as evenly as possible.

When you get to the last roll on the dough, pick up the parchment paper under the dough, and roll the end over the roll.

Then roll the parchment paper tightly around the log of dough.

Cut the dough in half in the center and then cut the 2 halves in half. Cut the halves in 3 equal pieces for a total of 12.

Place the rolls in a greased 9 X 13 dish and brush the tops or sides with butter and sprinkle a little sugar on top.

Bake at 400 degrees for 12-14 minutes or until the dough is a light golden brown.

Leave the rolls in the dish to cool.

While cooling, make the frosting.

In the mixing bowl, mix the cream cheese, Vanilla and powdered sugar until smooth and creamy.

When rolls are cool to the touch, spread the frosting over the rolls.

Serve, and enjoy!