Add yeast to warm milk with a pinch of sugar, stir with a fork to dissolve and let stand 5 minutes.
Grease the inside of the mixing bowl of a stand mixer fitted with a dough hook. Add flour, sugar, salt, and vital wheat glutted to the bowl. Blend the softened butter with the eggs in a bowl with a fork. Add to bowl. Add dissolved yeast solution. Knead with dough hook to make a dough.
Turn out on to a lightly floured surface and knead for 4 to 7 minutes. Transfer the dough to a lightly oiled bowl, turn to oil the dough, cover loosely with plastic wrap and place in a warm place (75 – 80 °F) for 60 minutes until the dough has nearly doubled in size.
Mix the brown sugar and cinnamon.
Transfer the dough to a lightly greased work surface, and roll it into a 16 by 21-inch rectangle. Melt butter over very low heat until just melted. Spread melted butter over the dough and brush to coat. Don’t go all the way to the edge with the butter. That way, the edge will seal when you roll it up and the individual rolls are easier to pick up.
Sprinkle brown sugar and cinnamon mixture over the dough and spread it out evenly with a spatula. Roll the dough into a log. Even the rolled log to uniform size.
Cut into 12 slices with a baker’s bench knife (dough scraper) or a large knife. Place the buns in a greased 13- by 9-inch pan. Place the two end pieces in the pan “inside side” up.
Cover and let rise in a warm place until they are nearly doubled, about 30 minutes. Bake the buns in a preheated 400 °F oven until they are golden brown, about 15 - 17 minutes.
Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Let the buns cool about 5-6 minutes before frosting. Spread the icing on the buns.