In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 1 teaspoon granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the remaining 1/4 cup granulated sugar, eggs, and melted butter to the yeast mixture. Mix well.

In a separate bowl, whisk together 4 1/2 cups flour, salt, and 2 tablespoons instant coffee powder. Gradually add the dry ingredients to the wet ingredients, mixing with a dough hook on low speed (or by hand) until a shaggy dough forms.

Increase speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, knead on a lightly floured surface for 10-15 minutes. Add more flour 1 tablespoon at a time if the dough is too sticky.

Lightly grease a clean large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.

While the dough is rising, prepare the filling: In a medium bowl, combine the softened butter, brown sugar, ground cinnamon, and 1 tablespoon instant coffee powder. Mix until well combined and smooth.

Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 18x12 inches.

Spread the coffee-cinnamon filling evenly over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the longer edges.

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1 1/2 inches thick. Lightly grease a 9x13 inch baking dish.

Arrange the cut rolls in the prepared baking dish, leaving a little space between each roll.

Cover the baking dish loosely with plastic wrap or a clean towel and let rise in a warm place for another 30-45 minutes, or until the rolls are puffy and almost doubled in size.

Preheat your oven to 375°F (190°C).

Bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.

While the rolls are baking, prepare the glaze: In a medium bowl, combine the softened cream cheese, softened butter, sifted powdered sugar, vanilla extract, strong brewed coffee, and a pinch of salt. Beat with an electric mixer or whisk until smooth and creamy. If the glaze is too thick, add more coffee 1 teaspoon at a time; if too thin, add more powdered sugar.

Once the rolls are out of the oven, let them cool in the baking dish for 5-10 minutes. Then, spread the coffee cream cheese glaze generously over the warm rolls. Serve immediately.