Warm 1 cup of whole milk to 110°F and mix in 2 tablespoons of granulated sugar. Sprinkle 2 ¼ teaspoons of active dry yeast over the surface and let it sit for 5–10 minutes until frothy and bubbly.

In a mixing bowl, combine 4 cups of all-purpose flour, the yeast mixture, ¼ cup melted unsalted butter, 1 large egg, and 1 teaspoon of salt. Knead the dough for about 5–7 minutes until it’s smooth and elastic.

Transfer the kneaded dough to a greased bowl, covering it tightly with plastic wrap. Place it in the refrigerator for 8–12 hours.

The next day, in a mixing bowl, cream together ½ cup of softened unsalted butter, ½ cup of brown sugar, 2 tablespoons of ground cinnamon, and 1 tablespoon of cornstarch.

On a floured surface, roll the dough into a large rectangle, approximately 16x12 inches. Spread the filling over the dough, leaving a small border. Roll the dough tightly into a log, then cut it into 15 equal pieces.

Place the cut rolls in a greased 9x13 inch pan, cover them with a kitchen towel, and let them rise at room temperature for about 1 hour.

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for about 25 minutes or until golden brown.

While the rolls are baking, prepare the frosting by beating together 8 ounces of cream cheese, ¼ cup softened unsalted butter, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2–4 tablespoons of heavy cream until smooth.