In a stand mixer bowl, combine 4 cups of all-purpose flour, 2 ¼ teaspoons of instant yeast, ⅓ cup of brown sugar, and 1 teaspoon of salt. Mix in 1 ⅓ cups of warm milk and 2 eggs. Add ⅓ cup of softened salted butter, then mix on low speed until smooth and elastic, approximately 4-5 minutes.

Cover the bowl and let the dough rest in a warm spot for 15-60 minutes until puffy.

In a medium bowl, mix together ½ cup of brown sugar, ¼ cup of granulated sugar, and 2 tablespoons of ground cinnamon.

Once the dough has risen, punch it down gently. Roll the dough out into a rectangle (12x18 inches). Spread ⅓ cup of softened butter over the surface, then sprinkle with cinnamon sugar filling.

Roll the dough tightly into a log, pinch to seal, and slice into 12 equal rolls.

Place the sliced rolls in a greased 9x13-inch baking dish, leaving space between each roll. Cover tightly and let them rise for 20 minutes, or refrigerate overnight.

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown.

In a small pot, brown ⅓ cup of salted butter. Transfer to a mixing bowl, add 8 oz of cream cheese, and whisk until smooth. Gradually stir in 2 cups of powdered sugar, hazelnut liqueur, and vanilla extract.

Once baked, remove the rolls from the oven and generously spread the cream cheese icing over the warm rolls.