Warm the whole milk to about 110°F (43°C), then stir in the active dry yeast and 1 tablespoon of the granulated sugar. Rest for 5 to 10 minutes until foamy.

Add the remaining granulated sugar, 1/4 cup melted unsalted butter, large eggs, and salt to the yeast mixture. Whisk until combined.

Add the all-purpose flour gradually and knead for 6 to 8 minutes until a smooth, soft, slightly tacky dough forms.

Place the dough in a lightly buttered bowl and cover it. Let it rise in a warm place until doubled in size, about 60 to 90 minutes.

Mix the brown sugar and ground cinnamon in a small bowl. Set the cinnamon filling aside.

Roll the risen dough into a 16 x 12-inch rectangle. Spread 1/4 cup room-temperature unsalted butter evenly over the surface.

Sprinkle the brown sugar and ground cinnamon mixture evenly over the buttered dough. Roll the dough tightly from the long side into a log.

Cut the dough log into 12 equal rolls. Place the rolls cut-side up in a buttered 9 x 13-inch baking dish and gently crimp the bottom edges.

Cover the rolls and let them rise until puffy, about 30 to 45 minutes. Preheat the oven to 350°F (175°C).

Bake the rolls at 350°F (175°C) until golden brown and cooked through, about 22 to 25 minutes. Cool for 5 minutes in the baking dish.

Beat the cream cheese and remaining room-temperature unsalted butter until smooth. Add the powdered sugar and vanilla extract, then beat until fluffy.

Spread the vanilla cream cheese frosting over the warm cinnamon rolls. Serve while warm so the frosting melts into the rolls.