For the filling: combine brown sugar, granulated sugar, cinnamon and salt in a bowl. Stir in melted butter and vanilla until the mixture looks like sand. Set aside.

For the dough: grease two 9 inch round pans, line with parchment paper and grease the parchment paper.

Warm the milk until about 110°F. Stir in yeast and 1 tbsp sugar. Let sit until it is bubbly.

Add the flour, the remaining sugar, powdered milk, eggs and yeast mixture into a heavy duty mixer bowl with dough hook. Knead until everything is well blended. Add salt. Knead until the dough comes together. Add butter. Knead until smooth and elastic (if the dough is being stretched it will not get torn and look transparant).

Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled.

When the dough is ready, turn it out onto a lightly floured surface. Divide the dough into 2 even pieces and shape each piece into a ball.

Work one dough at a time. Cover the other dough with plastic wrap while working on one dough.

Roll dough into 12x9 inch rectangle. Brush dough with 2 tbsp softened butter, leaving 1/4 inch border on far edge.

Sprinkle dough evenly with half of the filling, then press the filling firmly into the dough.

Roll dough away into tight log and pinch seam to seal.

Rol log seam side down and cut into 8 equal pieces.

Place one bun in center of the prepared pan and put others around perimeter of pan.

Cover the pan loosely with plastic wrap let let rise until double in size.

Do step 8 to step 13 for the second dough dough.

Bake the buns in preheated 350°F oven until the edges look brown about 20 - 25 minutes. Don't forget to discard the plastic wrap before putting the pans into the oven.

Let the buns cool for 5 minutes. Invert large plate over the pan then flip plate and pan upside down. Remove pan and parchment. Reinvert buns onto wire rack. Let cool for 5 minutes before pouring the glaze.

For the glaze: put cream cheese in a large bowl. Whisk in butter, milk, vanilla and salt until smooth. Whisk in sugar until smooth.

Pour the glaze evenly over top of each batch of buns. Spreading with spatula to cover. Serve.

I usually freeze the buns so I don't glaze them until when I am ready to eat.