1: Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar and salt over medium heat until temperature reaches 120-130°F/49-54°C (butter will be almost melted). Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as you can. (See note below for bread machine)

2: Place dough a floured surface and knead in as much flour as possible. Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes). Cover dough with oil or cooking spray and plastic wrap. Let rest covered for about 15 minutes. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.

3: Roll the dough into an 18x21 inch rectangle. Spread ½ cup butter on the dough and top with the brown sugar and cinnamon mixture.

4: Starting with the long side, roll up dough so you have an 18” log. Cut into 12 even rolls. Grease a 9x13 inch baking pan and place the rolls in the pan. Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400°F (200°C).

5: Bake rolls on the center rack about 15 minutes or until lightly browned.

6: While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.

7: Allow rolls to cool for about 10-15 minutes and spread frosting on warm rolls.