Begin by warming 1 cup of whole milk to precisely 110°F, combine it with 2 1/4 teaspoons of active dry yeast and 1 tablespoon of granulated sugar. Let it sit until frothy.

Add 1/4 cup of melted unsalted butter, 1 large egg, and 1 egg yolk to the yeast mixture. Whisk and then gradually mix in 3 cups of all-purpose flour and 1/2 teaspoon of salt. Knead for 7 to 8 minutes.

Shape the dough into a ball and place it in a greased bowl. Cover with a towel and let rise for 60 to 90 minutes until doubled in size.

Prepare the filling by mixing together 1/4 cup of melted unsalted butter, 1/2 cup of packed brown sugar, and 1 1/2 tablespoons of ground cinnamon.

Roll the risen dough out into an 18x12 inch rectangle. Spread the filling over the surface and roll tightly. Cut into 12 equal rolls.

Place the rolls in a greased baking pan and cover. Let them rise for another 30 to 45 minutes while preheating the oven to 375°F.

Bake for 20 to 25 minutes until golden brown. Watch carefully towards the end.

Prepare frosting by beating together 4 ounces of softened cream cheese, 1/4 cup of softened butter, 1 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.

Spread the cream cheese frosting over warm rolls and serve.