Combine milk and apple cider vinegar in a small dish and set aside for at least 5 minutes. 

Preheat oven to 375. Gently grease a small loaf pan, or four muffin tin wells. 

In a small bowl, combine flour, 1 tbsp sugar, baking powder, baking soda and salt. 

After milk has soured with vinegar, add to it 2 tbsp of melted butter. Then incorporate all wet ingredients into dry until you have a soft ball of dough. 

Lightly flour a work surface with additional flour. I tend to use my Silpat as a small pastry mat. From there, place your ball of dough and roll into a 6" rectangle. Pour remaining melted butter on top of rolled out dough. 

In a small dish, combine 1 tbsp granulated sugar, the 2 tbsp brown sugar and 1 tsp cinnamon. Sprinkle that mixture over the dough and press it into the butter. 

Roll the cinnamon roll dough from the long side, and press the seam to seal. 

Cut the dough into 4 equal sections. I recommend using floss for this, as it won't smoosh your dough like a knife will

Place into a 5" baking dish, or into 4 muffin tins.

Bake for 15 -18 minutes.

While the rolls are baking, soften the cream cheese and mix with the powdered sugar and a splash of milk. Spread over cinnamon rolls when they come out of the oven, and serve warm. (Or just use vanilla frosting from a can. I often do that.)