In a stand mixer bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt.

Add in softened unsalted butter. Blend in using two forks.

In a separate container, whisk together lukewarm whole milk and instant yeast.

Using the dough hook attachment set on medium-low speed, add in yeast mixture, whole eggs, and egg yolk. Mix for 2-3 minutes.

On a lightly floured work surface and knead for 30-60 seconds. Plop into a greased bowl and cover with plastic wrap, let rise for 90 minutes.

Once dough is ready, mix together brown sugar, muscovado sugar, and cinnamon.

Dump dough out onto a lightly floured surface flattening it into a large rectangle.

Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough.

Tightly roll from the bottom all the way to the top. Slice into 2” thick segments.

Grease a 9x13 baking dish, line the bottom of the pan the rolls and cover with plastic wrap once filled. Let rise at room temperature for 30-45 minutes.

Bake in a 375F preheated oven for 15-20 minutes. Let cool in the container for 15 minutes.

For the filling, beat together cream cheese then blend in powdered sugar until smooth. Whisk in whole milk until smooth then add in half scraped vanilla bean and whisk together.

Drizzle the glaze on top of the cinnamon rolls and serve.