Place the blueberries, two tablespoons sugar and water in a saucepot. Cook over medium-high heat for 5 minutes. Reduce heat to medium and cook down for 5 more minutes. Place in a plastic bowl and refrigerate for 10 minutes to cool. Place the cooled blueberry filling in a piping bag.

Whip two eggs in a bowl. Dip a roll in the egg wash.

Combine ¼ cup sugar and cinnamon in a bowl. Dip the roll in the sugar.

Poke your finger in the side of the roll. Then, pipe blueberry filling into the hole.

Repeat, until all rolls are filled. Place butter in a 6x10 pan and melt in a 400-degree oven. Place the rolls on their sides in the pan.

Bake uncovered in a 400-degree oven for 10 minutes.

Serve warm.