In a large mixing bowl, combine the all-purpose flour, sugar, salt, and dry yeast, stirring well to incorporate. Gradually add lukewarm milk and melted unsalted butter to the dry mixture, mixing until a sticky dough forms. Slowly incorporate lukewarm water while mixing until thoroughly combined and the dough is soft and slightly tacky.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes, using your palms to push and fold the dough until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, turning it to coat all sides lightly with oil. Cover the bowl tightly with cling film or a clean kitchen towel, allowing it to rise in a warm area for about 20 minutes, then refrigerate overnight.

Once the dough has rested overnight, mix the brown sugar, ground cinnamon, and softened butter in a medium bowl until well combined.

On a floured surface, roll the chilled dough into a 9x13-inch rectangle. Spread a thin layer of melted butter over the dough, then sprinkle the cinnamon-sugar filling evenly across the surface. Roll tightly from one end to the other, cutting it into 6 equal pieces.

Grease a baking dish and arrange the cut cinnamon rolls evenly within it. Cover with a towel and allow to rise for about 1.5 hours until doubled in size.

Preheat your oven to 180°C (or 170°C for fan ovens). Bake the cinnamon rolls for 25–30 minutes until golden brown.

While the rolls bake, prepare the icing by mixing softened cream cheese, icing sugar, vanilla extract, and a pinch of salt until smooth. Adjust with milk for desired consistency.

Let the cinnamon rolls cool for 10 minutes, then drizzle with cream cheese icing and serve warm.