In a saucepan, combine 1/4 cup milk, sugar, salt and 3 tablespoons butter; heat until the butter melts.
Cool to 105-115 degrees F.
In a large mixing bowl, dissolve the yeast in warm water; let stand for about 5 minutes.
Stir in the milk mixture, egg and 1-1/2 cups flour. Beat with an electric mixer at medium speed until smooth.
Stir in the remaining 3/4 cup flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place, free from drafts, for about 1 hour.
Punch the dough down; turn the dough out onto a lightly floured surface.
Roll the dough into a 12×8-inch rectangle; spread with 2 tablespoons butter.
Combine the cinnamon and brown sugar; sprinkle the mixture over the dough rectangle.
Sprinkle with blueberries.
Roll the dough jellyroll fashion, starting at the long side.
Pinch the seam to seal (do not seal the ends).
Cut the roll into 1-inch slices. Place the slices (cut side down) in a greased 8-inch square pan.
Brush the tops with 1 tablespoon melted butter. Using a fork, gently lift the center of rolls to form a peak.
Cover and let rise in a warm place, free from drafts, for about 40 minutes.
Bake at 350 degrees F for about 35 minutes.
Combine 2 tablespoons milk with the powdered sugar, stirring well.
Drizzle the milk and powdered sugar mixture over the warm rolls and serve.