Line two 9x13-inch baking pans with parchment paper, leaving some overhang on the sides. Set aside.

In a medium saucepan over low heat, combine the milk, salt, and 2 tablespoons of sugar. Warm until lukewarm, about 105°F to 110°F.

Remove from the heat and whisk in the lightly beaten eggs until fully incorporated.

Sprinkle the active dry yeast over the warm milk mixture, stir briefly, and let it sit for about 3 minutes, until bubbly and foamy.

Gradually add the sifted flour and mix with a wooden spoon or dough whisk until a soft, slightly sticky dough forms.

Cover the saucepan, or transfer the dough to a lightly greased bowl and cover. Let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in size.

In a medium mixing bowl, combine the softened butter, softened cream cheese, and 1⅓ cups of granulated sugar. Beat on medium speed until smooth and creamy.

Lightly flour a clean work surface and divide the risen dough into two equal portions.

Roll one portion into an approximately 18x14-inch rectangle.

Spread half of the cream cheese filling evenly over the dough, leaving a small border around the edges.

Mix the cinnamon and flour in a small dish. Sprinkle half of the mixture evenly over the cream cheese layer.

Starting from the long side, tightly roll the dough into a log and pinch the seam to seal.

Cut the log into 12 even slices, or 15 smaller slices, and place them cut-side up in one prepared pan.

Repeat the rolling, filling, sprinkling, and cutting process with the second portion of dough and place the rolls in the second prepared pan.

Cover both pans loosely with a clean kitchen towel and let the rolls rise in a warm place for about 30 minutes, or until nearly doubled and puffy.

Preheat the oven to 375°F.

Bake the pans one at a time for 18 to 22 minutes, until the tops are golden brown and the filling is bubbly and set.

Let the rolls cool in the pans for a few minutes before serving. Dust with powdered sugar before serving, if desired.