Warm the ¾ cup leche entera calentada a 110°F in a small Saucepan or Microwave until it reaches 110°F — it should feel warm but not hot to the touch (like a comfortable bath). Pour into a large Mixing Bowl or the bowl of a Stand Mixer. Sprinkle the 2 ¼ tsp levadura seca activa un paquete estándar and 1 teaspoon of the ¼ cup azúcar granulada dividida over the ¾ cup leche entera calentada a 110°F. Stir gently and let sit for 5–10 minutes until the mixture is foamy. If it doesn't foam, your 2 ¼ tsp levadura seca activa un paquete estándar may be expired or the ¾ cup leche entera calentada a 110°F was too hot — start over.

Add the remaining ¼ cup azúcar granulada dividida, 2 huevos a temperatura ambiente, melted ⅓ cup mantequilla sin sal derretida y ligeramente enfriada, and 1 tsp sal fina to the 2 ¼ tsp levadura seca activa un paquete estándar mixture. Whisk to combine. Add 3½ cups of the 4 cups harina de propósito general más para espolvorear and stir with a Wooden Spoon or Spatula until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding the remaining 4 cups harina de propósito general más para espolvorear a tablespoon at a time as needed, until the dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, knead with a dough hook in a Stand Mixer on medium speed for 6–7 minutes. The dough is ready when it springs back slowly when poked.

Form the dough into a ball and place it in a lightly greased large Mixing Bowl, turning once to coat. Cover tightly with Plastic Wrap or a clean kitchen towel. Let rise in a warm, draft-free spot for 1 to 1½ hours, until doubled in size.

While the dough rises, make the filling. In a medium Mixing Bowl, mix together the softened ⅓ cup mantequilla sin sal derretida y ligeramente enfriada, ¼ cup azúcar granulada dividida, 2 ½ tbsp canela molida, and 1 tsp sal fina until it forms a thick, spreadable paste. Set aside at room temperature.

Once the dough has doubled, punch it down gently to release the gas. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 16 inches wide by 12 inches tall. Try to keep the thickness even throughout.

Spread the cinnamon-0.33 cup mantequilla sin sal derretida y ligeramente enfriada filling evenly over the entire surface of the dough, leaving a ½-inch border along the far long edge (this helps seal the roll). Use your fingers or an Spatula to spread it all the way to the near edge and both short sides.

Starting from the long edge closest to you, roll the dough up tightly and evenly into a log. Pinch the seam firmly to seal. Use a sharp Knife or unflavored dental floss to cut the log into 12 equal rolls, each about 1½ inches thick.

Grease a 9x13-inch Baking Dish with ⅓ cup mantequilla sin sal derretida y ligeramente enfriada. Arrange the rolls cut-side up in the dish, spacing them evenly (they'll be touching or nearly touching). Cover loosely with Plastic Wrap and let rise again for 30–45 minutes, until puffed and the rolls are touching each other.

Preheat the Oven to 350°F while the rolls finish their second rise. Bake for 22–26 minutes, until the tops are lightly golden and the centers look just set — do not overbake. They will continue to cook slightly from residual heat. Let cool in the pan for 10 minutes before glazing.

While the rolls bake, beat the softened 4 oz queso crema ablandado a temperatura ambiente with a Whisk or Hand Mixer until smooth and fluffy. Add the sifted ¼ cup azúcar granulada dividida, ¾ cup leche entera calentada a 110°F, ½ tsp extracto de vainilla pura, and 1 tsp sal fina. Whisk until silky and pourable. If the glaze is too thick, add ¾ cup leche entera calentada a 110°F a teaspoon at a time. If too thin, add more ¼ cup azúcar granulada dividida.

Pour or spread the 4 oz queso crema ablandado a temperatura ambiente glaze generously over the warm rolls (not piping hot — let them rest 10 minutes first so the glaze doesn't completely melt in). Serve immediately while warm and gooey.