Take the cream cheese out about 30 minutes before you start, allowing it to soften.

Prepare your baking sheet by greasing it lightly to prevent sticking.

Thaw the Rhodes rolls on a greased baking sheet, spaced apart, covered with greased plastic wrap for 3-5 hours or overnight.

Preheat the oven to 375°F (190°C) about 10 minutes before the rolls have completely thawed.

In a medium bowl, beat together softened cream cheese and 1/4 cup of granulated sugar until smooth and creamy.

In a skillet over medium heat, add fresh blueberries and the remaining 1/4 cup of sugar; gently stir until the blueberries soften (about 5 minutes) and set aside.

Flatten each thawed roll and create a small indention in the center.

Place a tablespoon of cream cheese mixture in the center of each roll, followed by a few blueberries, and carefully wrap and seal the roll.

Arrange the filled rolls seam-side down in the skillet over the blueberry mixture.

Bake for 30 to 34 minutes until golden brown.

Allow to cool slightly before inverting onto a serving platter.