Thaw bread dough according to package instructions. I like either thawing it in the fridge overnight. See my tip below for making them ahead of time.
Mix cream cheese and powdered sugar together until smooth. Use an electric mixer to make it easy. Set aside.
Roll thawed dough into a 12″x18″ rectangle, about 1/2 an inch thick.
Spread cream cheese mixture over the dough.
Spread blueberry sauce, or blueberry jam over cream cheese layer.
Roll the dough up jelly-roll style, starting with at the narrow end. Don’t roll too tightly or you’ll squeeze the blueberry sauce out.
Pinch the seams together.
Cut into rolls using floss or a sharp serrated knife. I usually make about 12-15 rolls.
Place rolls on greased, or parchment-lined, baking sheet.
Let rise in a warm spot until doubled, about an hour. Rising time will depend on room temperature.
Preheat oven to 375 degrees. Bake for 15-20 minutes.
Cool and frost.