In a medium bowl, combine 1 cup of light brown sugar, 2 tablespoons of matcha powder, 2 tablespoons of ground cinnamon, and a pinch of fine salt. Mix well and set aside.

In a large mixing bowl or stand mixer, combine 4 cups of all-purpose flour, 2 tablespoons of matcha powder, 2 teaspoons of instant dry yeast, and 1 teaspoon of salt.

Warm 1 cup of whole milk with ½ cup of unsalted butter and ¼ cup of granulated sugar until the butter melts. Gradually pour into dry ingredients, stirring until a sticky dough forms.

Add 2 large room-temperature eggs, one at a time, mixing well after each addition. Knead on a floured surface for about 7-10 minutes until smooth and elastic.

Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let rest in a warm spot for 10 to 20 minutes.

Roll out the dough into a rectangle, approximately 14x18 inches. Spread ¼ cup of softened unsalted butter evenly across the surface and sprinkle filling mixture over it.

Tightly roll the dough from one long edge into a log shape and cut into 12 equal pieces using dental floss. Place in a greased baking pan.

Cover rolls with a towel and let rise in a warm, draft-free area for about 30 minutes.

Preheat oven to 350°F (175°C) and bake for 28 to 32 minutes until golden brown and aromatic.

Prepare frosting by beating together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.

Let the rolls cool for about 5 minutes before spooning the cream cheese frosting over the top.