In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey/sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes. Cover the bowl and let sit at room temperature for 1 hour or until doubled in size.Butter a bunt pan. Combine the brown sugar and cinnamon in a shallow bowl. Add the melted butter to another bowl. Sprinkle the bottom of the bundt pan with 1 tablespoon of cinnamon sugar and 1/4 cup of berries. Punch the dough down and divide in half, then into 28 pieces. Dip half the pieces of dough in the melted butter, then roll them in cinnamon sugar, and place them into the bundt pan. Spoon over 1/2 of the jam and 1/4 cup of blueberries. Repeat with the remaining dough. Spoon over the remaining jam and sprinkle with blueberries. Drizzle any remaining butter and cinnamon sugar over top. Cover and let sit for 15-20 minutes. Preheat oven to 375 degrees F. Bake 40-50 minutes. If the top is browning, cover with foil. Allow to cool 5 minutes, then run a knife around the edge of the pan to loosen. Invert the pan onto a plate.Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Whisk the butter, cream cheese, powdered sugar, vanilla, and a pinch of salt. Drizzle the icing over the warm rolls or serve for dipping on the side. Serve and enjoy!