Add flour to mixing bowl of a 350-watt 5 quart or larger mixer

Scald milk by simmering to 80 - 82°C (176 - 180°F)

Add sugar to milk and dissolve

When milk mixture is 44 to 47°C (110 to 115°F), sprinkle yeast over milk and let stand 10 minutes

Beat eggs and add to milk mixture

Add vanilla to milk mixture

Add milk mixture to flour in mixing bowl

Mix for 3 minutes on lowest setting using dough hook attachment

Add butter 1 tablespoon at a time while mixing for 12 minutes at lowest setting.

Add salt and mix at lowest setting for 3 minutes

Place into a 6L round container and let rise to almost double, about 25 to 45 minutes depending on temperature

Place the container into the refrigerator for 10 to 14 hours

Remove dough from container and place onto floured board.

Flour the dough and a French tapered rolling pin and roll dough to thickness between 3 to 10 mm (approx. 1/8 to 3/8 inches)

The dough will be a rectangle with rounded edges, about 400mm long by 500mm wide (approx. 15 x 20 inches)

Brush surface with melted butter. You will use about 1/2 the butter, give or take.

Spread about 3mm (1/8 inch) thick layer of cinnamon sugar

Taking the long edge, roll the dough like a scroll and make a log, leaving the seam underneath resting on the board

Using a razor sharp knife about 250 to 300mm (10 to 12 inches) long, cut log into disks about 30 to 40mm thick (1 1/4 to 1 1/2 inches)

Place disks onto baking parchment on a baking sheet with about 6mm (1/4 inch) spacing all around them so they will expand and touch each other during baking. This protects them from drying out during the bake.

Let stand about 20-30 minutes until dough is room temperature and has started to expand a bit

Bake at 180 to 185°C (350 to 365°F) for 30 to 35 minutes until just a slight touch of brown starts to emerge. Check at about 20 minutes to be sure.

Let cool to room temperature and then cover in icing

Blend brown sugar, cinnamon and salt together until no lumps and finely distributed

In a mixing bowl for use with an electric mixer, add half & half to confectioners' sugar and blend very well leaving no sugar lumps or clumps.

Add warmed liquid butter slowly in a drizzle and blend well

Add softened and warm cream cheese slowly to the mixture and blend well leaving no cream cheese lumps or clumps

Let cool to room temperature and use within 1 hour or chill. If chilling, remove from fridge and warm to room temperature