Certainly, here's an adjusted recipe that will serve 7-9 people, with measurements in centimeters instead of inches:

Ingredients:

For the dough:

240 ml warm milk (45°C)
2 1/2 teaspoons active dry yeast
100 g granulated sugar
75 g unsalted butter, melted
2 large eggs
1 teaspoon salt
540 g all-purpose flour
For the filling:

200 g brown sugar
2 1/2 tablespoons ground cinnamon
75 g unsalted butter, softened
For the frosting:

75 g unsalted butter, softened
56 g cream cheese, softened
180 g powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Instructions:

In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until the mixture is foamy.

Add melted butter, remaining sugar, eggs, salt, and 4 cups of flour to the yeast mixture. Stir until well combined.

Knead the dough on a lightly floured surface for 5-10 minutes until it's smooth and elastic, adding more flour if it's too sticky.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.

In a medium bowl, mix brown sugar and cinnamon for the filling.

Punch down the dough and roll it out on a lightly floured surface into a large rectangle. Spread the softened butter evenly over the dough and sprinkle the cinnamon-sugar mixture on top.

Roll up the dough tightly, starting from the long side of the rectangle. Cut the dough into 12 equal-sized rolls.

Place the rolls in a greased 23 x 33 cm baking dish, cover with a clean kitchen towel, and let them rise for another 30 minutes.

Preheat the oven to 180°C. Bake the rolls for 20-25 minutes until they are golden brown.

In a medium bowl, beat the softened butter and cream cheese until smooth. Add powdered sugar, vanilla extract, and salt, and beat until well combined.

Once the rolls are done baking, let them cool for a few minutes, then spread the frosting on top. Serve warm and enjoy!
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