Warm 1 cup of whole milk to lukewarm. Mix half of the granulated sugar with the milk and sprinkle the fresh yeast on top. Allow to foam for about 10 minutes.

In a stand mixer, combine the yeast mixture and 2 large eggs. Gradually add 3.5 cups of bread flour, 1 teaspoon of salt, and the remaining sugar.

Gradually add in ½ cup of softened unsalted butter, continuing to knead the dough for another 10 minutes until shiny and elastic.

Transfer the kneaded dough into a greased bowl. Cover with plastic wrap and let it chill for at least 8 hours or overnight.

In a bowl, cream together ¼ cup of softened butter, ½ cup of brown sugar, and 2 tablespoons of ground cinnamon until smooth.

After the cold rise, remove the dough and let it sit for about 15 minutes. Roll the dough into a large rectangle and spread the filling evenly across it.

Slice the rolled dough into 12 equal pieces about 1.5 inches thick using a sharp knife or dental floss.

Place the cut rolls in a greased 9x13-inch baking pan. Cover loosely and let them proof for about 1 hour, until doubled in size.

Preheat your oven to 375°F (190°C) and bake the proofed rolls for 25-30 minutes until golden brown.

Whip together 8 ounces of cream cheese and 1 cup of powdered sugar until creamy.

Spread the cream cheese frosting over the warm rolls and serve.