Preheat your oven to 350 degrees.

In a microwave-safe bowl, warm your milk for 1-1 ½ minutes until the milk is lukewarm.

Melt the butter simultaneously for the dough, filling, and glaze.

Once the milk is warmed, pour it into the mixing bowl.

Add granulated sugar, salt, and yeast. Mix with a spatula to combine and allow it to sit for 5 minutes.

Add whisked eggs and melted butter to the bowl and stir the mixture to combine.

Slowly add all-purpose flour and mix until the dough forms a ball.

Roll the prepared dough on a flat surface with a rolling pin. Add a layer of 1/3 softened butter, and then sprinkle brown sugar and cinnamon.

Spread the cinnamon mixture with a spatula to cover the top of your dough evenly.

Cut the dough into rows and columns using a pizza cutter, measuring each piece about 1 inch wide by 1 ½ inch long.

Spray your muffin tins with cooking spray. Roll each piece of dough containing filling into a mini roll.

Transfer them to the muffin tins, rest for 1-1 ½ hours, and let them rise.

Once the dough has risen to about double the size, place it in the preheated oven and bake it for 12-15 minutes until a toothpick inserted in the center comes out clean.

Add softened butter, cream cheese, vanilla extract, salt, and powdered sugar in a bowl. Stir the mixture to combine well.

Drizzle this cream cheese frosting on top of your cinnamon melts and serve hot.