In a large bowl, whisk together the milk, butter, sugar, and salt. Whisk in yeast and let it rest for one minute before continuing.

Add 4 ½ cups (585 grams) of the flour and mix with a spoon or dough whisk until all flour is moistened. Cover the bowl with plastic wrap and set in a warmish spot to rise for 1 hour, or until doubled.

While dough rises, prepare the filling by combining dark brown sugar and cinnamon in a bowl and set aside.

Prepare your baking pan(s) by coating the sides and corners with butter or nonstick spray and lining the bottom with parchment.

Once dough has doubled, stir in remaining ½ cup (65 grams) flour and turn dough out onto a well-floured counter. Roll into a large rectangle, about 20 inches wide and ½-inch thick.

Spread dough with softened butter and sprinkle evenly with brown sugar mixture. Roll the dough away from you into a tight coil.

Cut log into 12 or 16 even segments.

If baking now, let buns rest at room temperature for 30 minutes to finish proofing. Heat oven to 350°F.

If baking tomorrow, cover the pan(s) with plastic and transfer to the fridge to chill overnight.

Bake the buns for 25 minutes, or until golden at edges.

While the buns bake, make your glaze by whisking together the cream cheese, powdered sugar, and vanilla until smooth.

When buns come out of the oven, cool on a rack for 5 minutes, then spoon cream cheese glaze on each.