1. In a small bowl, warm the milk until just warm to the touch. Add the yeast and let it sit for a few minutes until it becomes frothy.

2. In the bowl of a stand mixer, add the sugar, melted butter, eggs, salt, and the frothy yeast mixture. Using a spatula or the paddle attachment, mix to combine, ensuring that the sugar is dissolved.

3. Gradually add 4 to 4 ½ cups of flour to the mixture while using the dough hook attachment, mixing until the dough becomes smooth, elastic, and slightly tacky bet not sticky (this may vary depending on your environment).

4. Transfer the dough to an oiled bowl, cover it, and let it rise for about 1 to 1 ½ hours, or until doubled in size. If your kitchen is cooler, you may need to let it rise a bit longer.

5. Once the dough has doubled, divide it in half. Roll each half into a large rectangle.

Spread half the softened butter over the dough and sprinkle with half the brown sugar and cinnamon mixture. Roll up tightly from the long edge to create a log shape.

6. Use unflavored dental floss to cut each log into 8 rolls. Place the rolls in a greased

9×13 pan, with the cut side facing up. Repeat with the other half of the dough in a separate 9×13 pan for a total of 16 rolls.

7. Cover the pans and let the rolls rise for an additional hour, or until puffy and nearly doubled in size.

8. Preheat the oven to 350°F. Bake the rolls for 23-30 minutes, or until golden brown and cooked through. Let them cool slightly before frosting.

9. In a mixing bowl, combine the butter, cream cheese, vanilla, salt, and confectioners’ sugar. Mix until smooth and fluffy.

10. Spread frosting on the warm rolls before serving, or save some to add when reheating any leftovers.