In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of active dry yeast, 1/4 cup of granulated sugar, and 1 teaspoon of salt. In a separate bowl, whisk together 1 cup of warm milk, 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Gradually mix the wet ingredients into the dry until a sticky dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, ensuring it's turned to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and allow it to rise in a warm, draft-free area for 1-2 hours, or until it has doubled in size.

While the dough rises, prepare the gooey filling by mixing together 1/2 cup of softened unsalted butter, 1 cup of brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt in a bowl.

Once the dough has risen, punch it down to release air and roll it out on a floured surface into a large rectangle, about 16x12 inches. Spread the cinnamon filling evenly over the dough, then roll the dough tightly from one long side to the other, cutting the log into 12 equal pieces.

Arrange the cut rolls in a greased baking pan, cover them lightly, and allow them to rise again for about 30 minutes.

Preheat your oven to 350°F (175°C) while the rolls complete their second rise. Bake the cinnamon brioche rolls for 25-30 minutes until they are golden brown.

While the rolls are baking, prepare the cream cheese frosting by beating together 8 ounces of softened cream cheese, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1/4 cup of heavy cream until smooth.

Once out of the oven, let the rolls cool for about 10 minutes before spreading the cream cheese frosting over them.