Activate the yeast:
In a large bowl, combine lukewarm milk and water. Sprinkle yeast over the top and let sit for 5 minutes until foamy.

Mix wet ingredients:
Stir in melted butter, egg, brown sugar, and granulated sugar until smooth.

Add dry ingredients:
In a separate bowl, whisk together all-purpose flour, bread flour, and salt. Add half to the wet mixture and stir. Add remaining flour and knead with a dough hook for about 7 minutes until smooth and slightly tacky.

First rise:
Transfer dough to a lightly greased bowl, cover tightly, and let rise for 1½ hours until doubled in size .

Shape the dough:
Turn dough onto a floured surface and cut in half. Roll one half into a 6×22-inch rectangle. Brush with melted butter.

Add filling:
Mix cinnamon and brown sugar, then sprinkle evenly over buttered dough.

Roll & slice:
Roll tightly from the long edge and pinch to seal. Cut into 1-inch pieces and place spiral-side up into a greased mini muffin tin. Repeat with remaining dough

Second rise:
Cover and let rise for 40 minutes while you preheat the oven to 350°F (175°C).

Bake:
Bake for 15–17 minutes until edges are lightly golden and internal temperature reaches 190°F.

Prepare frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and milk, adjusting consistency as desired.

Finish & serve:
Spread or drizzle frosting over warm rolls and enjoy immediately