Prepare the Dough:

• In a large bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.
• Add the sugar, melted butter, salt, and eggs to the yeast mixture. Mix well.
• Gradually add the bread flour, mixing until a soft dough forms.
• Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
• Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

• In a small bowl, combine the brown sugar and ground cinnamon. Set aside.

Assemble the Rolls:

• Once the dough has risen, roll it out on a lightly floured surface into a 16×21-inch rectangle.
• Spread the softened butter evenly over the dough.
• Sprinkle the cinnamon-sugar mixture over the buttered dough.
• Starting from the long edge, roll the dough tightly into a log.
• Cut the log into 12 equal slices.
• Place the rolls in a greased 9×13-inch baking dish.
• Cover the dish and let the rolls rise for about 30 minutes, or until nearly doubled in size.

Bake:

• Preheat the oven to 350°F (175°C).
• Bake the rolls for 18-20 minutes, or until golden brown.

Prepare the Frosting:

• While the rolls are baking, beat together the cream cheese, softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy.

Frost the Rolls:

• Once the rolls are out of the oven, spread half of the frosting over them while they’re still warm. This allows the frosting to melt into the rolls.
• After a few minutes, spread the remaining frosting over the rolls.