Make the dough: In a stand mixer fitted with a dough hook combine bread flour, granulated sugar, salt, instant yeast, milk, and eggs. Mix on low speed until all ingredients come together into a shaggy dough ball. Increase to medium speed and knead for a few minutes until the dough comes together and looks smoother.

Add the butter: With the mixer running on medium speed slowly add the butter a few small pieces at a time, waiting for each addition to incorporate before adding the next. Continue kneading until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test — stretch a small piece between your fingers and it should be thin and translucent without tearing.

First rise: Shape the dough into a taut ball and place in a bowl. Cover and let rise at room temperature until doubled in size, about 1 to 1.5 hours.

Make the filling: While the dough rises combine softened butter, dark brown sugar, cinnamon, and salt in a bowl. Mix until well combined into a smooth spreadable paste. Set aside.

Roll out the dough: Once doubled turn the dough out onto a lightly floured surface. Roll into a 28x16 inch rectangle with even thickness throughout. Make sure your edges are as straight as possible.

Fill: Spread the cinnamon sugar filling evenly all over the surface of the dough going all the way to every edge.

Roll and cut: Starting from the short edge roll the dough tightly into a log, maintaining even tension throughout. Cut off excess from the ends of log. Using a sharp knife or unflavored dental floss cut into 10-12 rolls, 1 to 1.5 inches thick.

Arrange and final proof: Place rolls cut side up in your baking pan — 8 fit in a 9x13 inch pan with a little space between them. Cover and let final proof until noticeably puffy and the sides are just touching, about 1 hour.

OPTIONAL: Pour ½ cup heavy cream over all the rolls. The cream creates steam in the oven and makes the rolls even softer and more pillowy but this dough is already quite tender without it so this is optional! (It can help keep rolls softer if you have a convection oven)

Bake: Preheat oven to 350°F. Bake for 22-25 minutes until deep golden brown and the internal temperature reaches 190°F.

Make the frosting: Beat softened cream cheese and softened butter together until completely smooth and fluffy. Add the vanilla bean seeds and powdered sugar and beat until creamy and well combined. Taste and adjust sweetness if needed.

Frost: Spread the frosting generously over the warm rolls and enjoy!