Bloom the yeast. In a stand mixer bowl, whisk the warm milk (240 g / 1 cup) and instant yeast (7 g / 2¼ tsp). Let sit 5 minutes until foamy.

Mix the dough. Add the sugar (50 g / ¼ cup), melted butter (57 g / 4 Tbsp), eggs, and salt (9 g / 1½ tsp). Add the bread flour (560 g / 4½ cups) and mix on low with the dough hook until a shaggy dough forms.

Knead. Increase to medium speed and knead 8–10 minutes, until smooth and elastic.

First rise. Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot 1–1½ hours, until doubled.

Make the filling. Beat the softened butter (85 g / 6 Tbsp), brown sugar (165 g / ¾ cup), and cinnamon (15 g / 2 Tbsp) into a spreadable paste.

Roll out the dough. Turn the dough onto a floured surface and roll into a 16x12-inch rectangle.

Fill and roll. Spread the filling to the edges. Starting from a long edge, roll into a tight log and pinch the seam to seal.

Slice. Using a bench scraper or a piece of dental floss slid underneath, slice into 12 even rolls.

Arrange and refrigerate. Arrange the rolls in a buttered 9x13-inch pan, cover tightly with plastic wrap, and refrigerate overnight, 8–12 hours.

The next morning, warm up. Remove the pan from the fridge and let sit at room temperature 30–45 minutes while the oven preheats to 350°F.

Bake. Bake 25–28 minutes, until golden brown and the centers are set.

Ice. Beat the cream cheese and butter until smooth, then beat in the powdered sugar (180 g / 1½ cups) and vanilla (5 g / 1 tsp). Thin with milk, a tablespoon at a time, until pourable. Spread over the warm rolls.