• In a mixing bowl: add yeast, milk and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt, sugar & bread flour to the bowl.
• If using a stand mixer - turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
• First Dough Rise: cover with a clean towel or saran wrap for the 1 ½ - 2 hours or until it doubles in size. 
• In a small bowl: combine ½ cup brown sugar & 2 tbsp cinnamon. Mix until well combined. Set aside until ready to use.
• Place parchment paper with overhanging edges on the bottom of the 9"x 9" square or round pan (this will help when removing the rolls from the pan later). Grease the sides with cooking flour spray or butter.
• Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14"x 9" rectangle. Spread ¼ cup softened butter on top. Sprinkle the cinnamon sugar on top of the butter. Roll up the dough making a 14" log. Use a floss/knife to cut. Cut into 9 even rolls. Transfer the rolls to the pan.
• Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 45-60 minutes or until it doubles in size.
• Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter, vanilla extract and beat until smooth. Add powdered sugar and beat until well combined. Cover the icing until ready to use.

Bake

• Preheat the oven to 350°F. Once the rolls have double in size, remove towel or Saran Wrap.
• Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack. Spread the icing on top of the rolls.

Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.