Whisk milk, yeast, sugar, and salt in the bowl of a stand mixer. Whisk in eggs. Add diced butter, yes, still cold is fine. Add flour and attach the dough hook. Turn your mixer to the second speed and let the dough hook bring it together into a mass, about 1 minute. Reduce to the lowest speed and knead for 5 minutes.

Scrape into an oiled bowl, cover tightly with plastic, and let the dough rise at room temperature until it just shy of doubles, about 1 ½ to 2 hours. Transfer dough to the fridge to chill for at least 1 hour and up to 2 days.

Heat oven to 375 degrees F. Melt butter and add a pinch or two of salt if the butter is unsalted. Set aside. Combine brown sugar and cinnamon in a separate bowl. Coat a 9x13-inch baking pan with butter or nonstick spray.

Roll chilled dough out on a very well-floured counter until it’s about 30 inches wide and 10 to 12 inches deep. Brush evenly with melted butter. Sprinkle evenly with brown sugar-cinnamon mixture and pat it down.

Begin rolling from the long end, rolling the dough into a tight coil. Once in a coil, stretch it gently until it’s 34 to 36 inches. Transfer it to the parchment-lined baking sheet, bending it into a horseshoe, and freeze it for 15 minutes.

Remove from the freezer and cut the horseshoe-shaped log crosswise into two equal lengths. Cut the first log in half lengthwise, exposing the layered center. Place halves next to each other, cut side up. Lift one side over the next, forming twists.

Cut this long twist into two equal lengths and arrange across the short side of the baking dish in two rows. Repeat with the second log.

Let dough rest for 15 minutes at room temperature before baking.

Bake for 30 to 35 minutes, or until golden all over and have an internal temperature of 190 degrees F.

In a medium bowl, beat or whisk cream cheese, powdered sugar, and vanilla until smooth. Add milk or cream to achieve desired consistency.

When buns come out of the oven, let them cool for 5 minutes before cutting. Serve in squares with the frosting on the side.