Warm the whole milk to about 110°F to activate the yeast, then sprinkle the active dry yeast and a tablespoon of granulated sugar over it. Allow it to bloom for 5-10 minutes until frothy.

In a mixing bowl, combine the melted unsalted butter, one whole egg, an additional egg yolk, flour, and salt. Mix until combined, then knead the dough for 7-8 minutes until smooth and elastic.

Grease a large bowl with a little melted butter or oil and place the kneaded dough inside, turning to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm area for 60-90 minutes, or until the dough has doubled in size.

While the dough is rising, prepare the cinnamon filling. In a small bowl, combine melted butter, brown sugar, and ground cinnamon to form a thick paste.

Once the dough has risen, punch it down gently to release air and turn it onto a lightly floured surface. Roll it out into an 18x12-inch rectangle.

Spread the prepared cinnamon filling evenly across the dough, leaving a small border around the edges. Tightly roll the dough into a log, then slice into 12 equal pieces.

Grease a baking pan and place the sliced cinnamon rolls next to each other. Cover the pan with a towel and let the rolls rise for another 30-45 minutes until puffy.

As they rise, preheat your oven to 375°F.

Once the rolls have risen, place them in the preheated oven. Bake for 20-25 minutes, or until golden brown.

While the rolls cool, make the frosting by beating together cream cheese and softened unsalted butter until smooth. Gradually add powdered sugar and mix until well combined.

Once the cinnamon rolls are slightly cooled, generously spread the cream cheese frosting over the top.