In the bowl of a stand mixer fitted with the dough hook, combine flour, granulated sugar, yeast, and salt. Add warmed milk, melted butter, and eggs. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 6-7 minutes until smooth and elastic.

Transfer dough to a lightly greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.

While dough rises, beat softened cream cheese until fluffy, about 2 minutes. Fold in diced mango and set aside. In a small bowl, mix brown sugar and cinnamon together.

Once dough has doubled, punch it down and turn out onto a lightly floured surface. Roll into a 16x12-inch rectangle. Spread softened butter evenly over the dough, leaving a 1/2-inch border on one long edge.

Spread the mango cream cheese mixture over the buttered dough, then sprinkle the cinnamon sugar evenly on top. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices. Arrange them cut-side up in a greased 9x13-inch baking pan, spacing them about 1 inch apart. Cover and let rise for 30-45 minutes until puffy.

Preheat oven to 350°F. Bake rolls for 28-32 minutes until golden brown on top and the internal temperature reaches 190°F. The centers should be set but still soft.

While rolls bake, whisk together powdered sugar, mango puree, and heavy cream until smooth and pourable. Add more cream if needed for a glaze consistency.

Remove rolls from the oven and let cool for 5 minutes. Drizzle the mango glaze generously over the warm rolls, allowing it to seep into the swirls. Serve immediately while warm and gooey.