Heat the milk in the microwave or over low heat on the stovetop. When it reaches 105 to 115 degrees Fahrenheit, add the yeast and stir to combine. If the milk gets hotter than 115 degrees, allow it to cool before adding the yeast. Let the mixture sit for 5 minutes to activate the yeast.

In the bowl of a stand mixer, combine the milk-yeast mixture with the granulated sugar, ⅓ cup of melted butter, eggs, 1 teaspoon salt, and 4 cups of flour. If you don't have a stand mixer, you can use a large bowl and mix the dough with a spoon.

Using the dough hook attachment, mix the dough on medium speed for 5 to 8 minutes, adding additional flour if the dough does not form into a soft, sticky ball after the first minute.

Transfer the dough to a greased bowl, turning it once to coat the ball on all sides. Cover the bowl with a clean kitchen towel and let it rise until doubled in size, about an hour.

Meanwhile, in a small bowl, mix the brown sugar and cinnamon. Set aside.

When the dough has doubled in size, punch it down and turn it out onto a lightly floured work surface. Roll it into a 16- by 21-inch rectangle that's about ¼ inch thick.

Brush the dough with ⅓ cup of softened butter. It needs to be really soft — but not melted — to spread properly. Then, sprinkle the brown sugar-cinnamon mixture evenly over the dough. Leave a ½ inch space at the top edge.

Roll the dough up starting with the long side and pinch the seam to seal it. With the seam-side down, cut the roll into 12 even slices.

Place each slice on a greased 13x9 casserole dish. If you are baking them now, cover the dish with a clean kitchen towel and let the rolls rise until they have doubled in size, about an hour. If you prefer to bake them later, cover the dish with plastic wrap and store them in the refrigerator overnight. In the morning, remove them from the refrigerator and let them come to room temperature.

After the rolls have risen, you can also freeze them for as long as six weeks. Before baking the frozen rolls, let them thaw overnight in the refrigerator.

Preheat the oven to 350 degrees.
Bake the rolls until it they're cooked through and golden brown, about 20 to 25 minutes.

While the rolls are baking, prepare the cream cheese frosting by beating the ½ cup of unsalted butter, cream cheese, vanilla, and ⅛ teaspoon of salt until well blended. Add the confectioners' sugar one cup at a time, beating until the frosting becomes thick and well incorporated.

Frost the rolls with half of the cream cheese frosting while they're still hot in the pan. After they cool, add the remaining half of the cream cheese frosting.

Carefully remove the rolls from the baking dish and serve immediately. Any leftovers can be refrigerated for a day or two. The rolls can be frozen for up to 30 days.