Warm 1 cup of whole milk to about 110°F. In a small bowl, sprinkle 2 teaspoons of active dry yeast and 1 tablespoon of granulated sugar into the warm milk. Let sit for 5-10 minutes until foamy.

In a stand mixer, combine the yeast mixture with 1/4 cup of granulated sugar, 1/4 cup of melted unsalted butter, 1 large egg, and 1 egg yolk. Gradually add 4 cups of all-purpose flour and 1 teaspoon of salt, mixing for 7-8 minutes until smooth.

Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm area until doubled in size, about 60-90 minutes.

Mix together 1/2 cup of melted unsalted butter, 1 cup of brown sugar, and 2 tablespoons of ground cinnamon until it forms a thick paste.

Punch down the dough and roll it out into a rectangle (about 18 by 12 inches). Spread the cinnamon-sugar filling over the dough and roll it into a log. Cut into 12 equal slices.

Place the sliced rolls in a greased baking pan, leaving space for expansion. Cover and let rise again until puffy, about 30-45 minutes. Preheat oven to 375°F.

Bake rolls for 20-25 minutes, or until golden brown. Tent with foil if they brown too quickly.

Beat together 4 ounces of softened cream cheese and 1/4 cup of melted butter. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract until fluffy.

Remove rolls from the oven, let cool slightly, and spread cream cheese frosting generously over the warm rolls.