Start by heating 1 cup of whole milk to lukewarm, around 37ºC (98ºF). Dissolve the crumbled fresh yeast in the warm milk. In a stand mixer, combine the milk-yeast mixture with 1/4 cup granulated sugar, 4 cups all-purpose flour, 2 large eggs, and 1 teaspoon of salt. Mix until well combined, then gradually add 1/2 cup room temperature butter, mixing until the dough is smooth and elastic. Cover the dough in an oiled bowl and let it rise in a warm area for about 1 hour or until doubled in size.

While the dough rises, prepare the filling. In a small bowl, mix together 1/2 cup softened butter, 1 cup brown sugar, and 2 tablespoons cinnamon into a thick paste.

Once the dough has risen, gently punch it down to release excess air. On a floured surface, roll the dough into a rectangle about 1/4 inch thick, spread the cinnamon filling evenly across the surface, leaving a small border around the edges.

Carefully roll the dough tightly into a log, starting from one long side and working your way to the other. Cut the log into 12 equal pieces, each about 1.5 inches thick.

Preheat your oven to 190ºC (375ºF). Once preheated, bake the rolls in the oven for 22 to 25 minutes, or until golden brown on top. Cover with foil during the last 5 minutes of baking.

While the rolls are baking, whip up the cream cheese frosting by beating together 8 oz of softened cream cheese and 1/4 cup butter until smooth, then gradually add 2 cups powdered sugar and blend in 1 teaspoon of vanilla extract.

Once the buns are out of the oven, allow them to cool for about 10 minutes before frosting. Generously spread the cream cheese frosting over the warm rolls.