• Start by combining the yeast, warm milk and sugar in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes – it should look 'bubbly'.
• To that bowl, add in one whole egg and egg yolk and the melted butter. Mix to combine. Add the flour and mix to form a dough.
• Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for about an hour (until doubled in size).

For the Filling/Assembly

• Line a 9x9" square dish with baking parchment.
• Make the filling by placing the cream cheese into a stand mixer/large bowl and whisking on high until smooth (for block cream cheese, this will take a little longer). Add the egg, sugar and cinnamon and whisk to combine.
• Once the dough has doubled in size, tip onto lightly floured surface. Use a rolling pin to roll to about 15×8 inches. Spread the cheesecake filling over the dough in an even layer. Scatter over Graham Cracker Crumbs.
• Starting with the long side, roll the dough away from you to form a tight log. Use a sharp knife to cut about 9 rolls. Place into the lined dish. Let rest 30 minutes.
• Preheat the oven to 360℉/175℃. If using, pour over the cream then bake the tray of sweet rolls for about 18-20 minutes: until a light golden color. Remove and let cool.

For the Frosting

• Make the frosting by whisking the cream cheese on high for several minutes, until no lumps remain. Add the powdered sugar and milk and whisk again. Add extra milk if needed for a spreadable consistency.
• Spread this frosting over the cinnamon rolls. Top with more Graham Cracker Crumbs/pieces! Serve and enjoy!