Warm 1 cup of whole milk to about 37ºC (100ºF) and dissolve 2 tablespoons of fresh yeast in it.

In a mixing bowl, combine the yeast mixture with ¼ cup of granulated sugar, 2 large eggs, 1 teaspoon of salt, and 3-4 cups of all-purpose flour.

Using a dough hook, mix until the dough is hydrated, then gradually add ½ cup of softened butter in two parts and knead until smooth, about 8-10 minutes.

Transfer the kneaded brioche dough to a lightly oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour.

In a small bowl, mix ½ cup of softened butter, ¾ cup of brown sugar, and 2 tablespoons of ground cinnamon.

Once the dough has risen, punch it down gently and roll it out on a lightly floured surface into a rectangle about 5 mm thick.

Spread the cinnamon filling evenly over the dough, and roll it tightly from the longer side into a log.

Cut the log into 12 equal rolls using dental floss or a serrated knife.

Arrange the cut cinnamon rolls in a lined baking tray, cover them loosely, and let rise for an additional 45 minutes.

Preheat your oven to 190ºC (375ºF) and bake for 22-25 minutes, or until golden brown.

While the rolls are baking, prepare the cream cheese frosting by blending 4 ounces of cream cheese with ¼ cup of softened butter.

Gradually incorporate 1 cup of sifted powdered sugar until fluffy and creamy.

Once the rolls are baked, allow them to cool for about 10 minutes before spreading the frosting over them.