Make the dough: Combine the yeast and 1 tablespoon brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Slowly pour in the warm water while mixing on low speed. Allow the mixture to sit for 10 minutes to allow the yeast to activate (it will become foamy).

While the mixture is resting, in a small size pot over low to medium heat, mix 1/4 cup butter and milk together, stirring frequently until the butter is fully melted. NOTE: Don’t let the mixture boil! Set aside and let it cool until lukewarm.

Add lukewarm butter-milk mixture to yeast and mix on low speed until well combined. Add eggs one at a time and continue mixing on low speed until well combined.

Add the all-purpose flour, bread flour, ½ cup brown sugar, 1 teaspoon cinnamon and sea salt to the wet ingredients and mix on low speed until well combined.

Change the mixer head to the dough hook and knead for 5 to 10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with two fingers. (You can also knead by hand if you’re feeling ambitious.) If dough is too sticky, knead in 1 tablespoon of flour at a time until desired texture is achieved.

Lightly grease the used mixer bowl (no need to wash it) and cover with plastic wrap. Let it sit and rise for 60 to 75 minutes.

Prepare the filling: While the dough rises, melt 3 tablespoons butter and set aside. In a separate bowl, combine 1/2 cup brown sugar, 1 tablespoon cinnamon, nutmeg, ground ginger and set aside.

Assemble and bake: When the dough has approximately doubled in size, heat the oven to 375 F and line a 9 x 13 inch baking dish with parchment paper.

Turn the dough out onto a floured surface and using a rolling-pin, roll it out into a rectangle approximately 9 x 14 inches with the long side facing you, trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do.

Using a pastry brush, generously brush the melted butter over the dough and spoon the cinnamon-sugar mixture evenly over the butter. You can also use the brush to sweep sugar mixture evenly across the dough to ensure that every bite is sweet.

Starting from the long side closest to you, tightly roll dough into a log, ending with the seam side down. Using a pastry cutter or sharp serrated knife dipped in flour, cut dough into 1.5-inch rolls. Place each roll into the prepared baking dish.

Cover the rolls with plastic wrap and let them rise again for 20 minutes.

Once the rolls have doubled in size or have gotten significantly larger, gently brush the tops of the rolls with a little more melted butter and bake for approximately 25 minutes.

Make the glaze: While all the baking magic is happening, make the topping by combining the cream cheese and 3 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy. Add powdered sugar one cup at a time until combined (this prevents coating your kitchen in sugar clouds). Add heavy cream and vanilla extract and mix until you reach the desired consistency. If your glaze is too thick, add more heavy whipping cream 1 tablespoon at a time. For more thickness, add powdered sugar 1 tablespoon at a time.

Remove the rolls from oven and allow them to cool completely. Then spread the glaze atop the rolls using a rubber spatula. Bon Appétit!