Instructions:
- Activate the Yeast: Warm the milk; stir in the sugar and yeast. Let stand until foamy (about 5-10 minutes). Whisk the cooled melted butter and eggs into the yeast mixture.
- Mix Dough: In a stand mixer bowl fitted with the dough hook, combine 4 cups of flour and salt. Pour in the wet mixture. Mix on low speed until a shaggy dough forms.
- Knead & First Proof: Knead for 6–8 minutes until smooth and elastic, adding the remaining flour sparingly if the dough is too sticky. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 60–90 minutes).
- Prepare Filling: While the dough proofs, mix the ¾ cup softened butter, brown sugar, and cinnamon until fully combined into a paste.
- Roll Out and Fill: Punch down the risen dough gently. On a lightly floured surface, roll the dough into a large rectangle, roughly 12x18 inches. Spread the cinnamon-sugar mixture evenly over the dough, leaving a small half-inch border along one long edge clean.
- Roll and Slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed firmly. Cut the log into 12 even slices (about 1.5 inches thick).
- Second Proof: Place the sliced rolls snugly, cut-side up, into a parchment-lined, buttered 9x13 inch pan. Cover loosely and allow to rise again until puffy and nearly touching (30–45 minutes). Preheat the oven to 375°F (190°C) halfway through this proof.
- Bake: Bake for 20–25 minutes, or until the tops are beautifully golden brown. Cover loosely with foil halfway through if the tops brown too quickly. Let cool in the pan for 10 minutes.
- Prepare and Apply Glaze: Beat softened cream cheese and butter until fluffy. Gradually beat in sifted powdered sugar and vanilla until smooth. Add milk/cream until the desired drizzly consistency is reached. Pour or spread the glaze generously over the warm rolls and serve immediately.