Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 heaping tsp instant yeast, and stir to combine. Let sit for a few minutes until foamy (if the yeast doesn't foam, it has expired and you should get new yeast and start over).

Add 4 ½ cups bread flour, 2 large room temperature eggs, 6 tablespoons melted unsalted butter, ½ cup granulated sugar, and 1 ¾ teaspoons kosher salt. Mix with the dough hook attachment on low speed until combined, about 1 minute.

Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 5 to 10 minutes more. After 5 minutes, if the dough is still sticky, knead in more bread flour 1 tablespoon at a time as needed.

At the last minute, add the baking powder to the dough. You may need to add a teaspoon of water or so to prevent the dough from slipping instead of working.

Coat a large bowl with cooking spray. Transfer the dough into this bowl and turn to coat in the cooking spray. Cover and let rise in a warm place until visibly puffed (does not need to double in bulk), 1 to 1 ½ hours. Meanwhile, make the filling.

Stir and smash 1 stick very soft unsalted butter, 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and ½ teaspoon kosher salt together with a fork in a medium bowl until a paste with no loose cinnamon or sugar forms.

Press a full size sheet of parchment into the pan in lieu of greasing the pan.

Lightly dust a work surface and rolling pin with flour. Gently punch the dough down. Transfer onto the work surface and lightly dust the top with flour.

Roll the dough out into a rough 12x24-inch rectangle (about ⅛-inch thick), with a longer side closer to you. Drop the filling in marble-size pieces all over the dough, then spread into an even layer as best you can with a small offset spatula, leaving a ½-inch border.

Starting at the long end closest to you, roll the dough up tightly into a log. Pinch the seam tightly together at the top.

Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife. Place the pieces cut-side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.

Let rise in a warm place until the rolls nicely risen filling the pan, it may take up to 1 to 1 ½ hours. About 20 minutes before the rolls are ready, heat the oven to 375ºF.

Uncover and bake until the rolls are light golden brown, puffed, and register at least 200ºF in the parts not touching the filling, 20 to 25 minutes. Let cool slightly while you make the frosting.

Beat 8 ounces room temperature cream cheese, 4 tablespoons room temperature unsalted butter, ½ teaspoon vanilla extract, and ⅛ teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until smooth and lightened in texture, about 2 minutes.

Add 3 cups powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.

Spread the desired amount of frosting evenly over the still-warm cinnamon rolls. Let cool for at least 10 minutes more before serving warm with any remaining frosting.