Thaw bread dough according to package directions. I chose to thaw mine in the refrigerator overnight.
Once dough has risen, combine both loaves of dough together and on a floured surface roll into a rectangle that’s about ½ inch thick. Rectangle will be about 12" x 18".
Let dough rest while you prepare the “cream” filling. The Rhodes dough will likely shrink a little while it’s resting and that’s okay. I roll it out one more time just before adding cream and blueberry layers.
Mix cream cheese and sugar together. Next, spread in an even layer over dough.
Drizzle jam over cream cheese layer and gently spread as much as possible. If you get to vigorous with your spreading, both layers will end up getting mixed together.
Starting at the narrow end of the rectangle of dough, roll dough up jelly roll style. You don’t want to roll the dough too tightly or it will squeeze the jam layer right out of the end.
Using floss or a sharp serrated knife cut dough into pieces; I cut mine into twelve rolls.
Place rolls on parchment paper lined baking sheet.
Let rise in a warm spot until doubled.
Bake at 375 degrees for 15-20 minutes.
Microwave frosting for a few seconds, or until it the right consistency for drizzling. Drizzle over rolls. Serve warm.