Preheat oven to 350.
Make sure your butter and cream cheese are good and softened. You can probably leave your butter out overnight just to make sure. You'll be alright, it won't kill you.
Butter a large cast iron skillet with a bunch of butter.
In a large bowl, whisk together warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
Add the yeast and let hangout for 1 minute.
Add 4 cups of the flour to the milk mixture and mix with until just combined.
Cover with a towel or plastic wrap and set in a warm place for 1 hour to let it rise like a phoenix.
After 1 hour if the dough hasn't risen your milk may have been to hot and you may have killed your yeast and you may be screwed. Go to Cinnabon
Remove the towel and add the remaining 1 1/4 cup flour, salt and baking powder. Mix well, then turn out onto a well-floured surface.
Knead that dough gently.
Add some more flour if the dough too dang sticky (sticking to your hands and surface) and knead a bit more.
Roll the dough into a large rectangle, about ½-inch thick making sure the corners are nice and sharpened.
Spread that nice, soft butter evenly over the dough.
Place the sugar, brown sugar, and cinnamon in bowl and mix to combine.
Sprinkle the dough evenly with the brown sugar/cinnamon mixture.
Roll up the dough into a big ass log, and pinch the seam closed and place seam-side down
Cut the log in half, then cut each half in half until you have about 12 rolls.
Beginning with the largest roll in the center and working your way out, place the rolls in the cast iron pan.
Cover with plastic wrap and place in a warm place for about 30 minutes.
Unwrap them buns and place in the oven for 25-30 minutes, until goldeny brown.
