Warm the milk until lukewarm, then combine it with the active dry yeast and 10 g of the granulated sugar. Rest for 5 minutes until foamy.

Combine the flour, remaining granulated sugar, 3 g salt, eggs, 80 g butter, vanilla extract, and yeast mixture. Knead until the dough is smooth and elastic.

Cover the dough and let it rise in a warm place until doubled in size, about 60 minutes.

Mix 70 g butter, brown sugar, cinnamon, 1.5 g salt, and 5 ml vanilla extract. Stir until the filling is creamy and uniform.

Roll the risen dough into a large rectangle about 5 mm thick. Spread the cinnamon filling evenly over the dough.

Roll the dough tightly from the long side, then cut it into 10 equal rolls.

Arrange the rolls in the baking dish and let them rise for 30 minutes. Preheat the oven to 180°C / 350°F.

Bake the rolls until golden brown and cooked through, about 20 to 22 minutes. Cool in the dish for 10 minutes.

Whisk 37 g butter with cream cheese until smooth. Add icing sugar and 2 g vanilla extract, then whisk until light and creamy.

Spread the cream cheese glaze over the warm cinnamon rolls. Serve while soft and fresh.