1. Warm the milk to 110 degrees F and combine with sugar and yeast. Let sit for 5-10 minutes until frothy.
2. Add eggs, melted butter, and salt to the yeast mixture. Gradually mix in bread flour until the dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
5. Once risen, punch down the dough and roll it out into a rectangle (14×9 inches or 18×12 inches) on a lightly floured surface.
6. Spread softened butter evenly over the dough, leaving a margin along one side to seal the roll.
7. Mix brown sugar and ground cinnamon, then sprinkle the mixture evenly over the buttered dough.
8. Roll the dough tightly from the buttered edge, seal the seam, and cut into 9-12 sections.
9. Arrange the rolls in a greased baking pan, cover, and let them rise for 30-45 minutes until puffed and doubled in size.
10. Preheat the oven to 350 degrees F and bake the rolls for 20-25 minutes until slightly golden brown.
11. Allow the rolls to cool slightly before preparing the frosting.
12. Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
13. Spread the cream cheese frosting generously over the warm cinnamon rolls, allowing it to melt slightly for added gooeyness.