For the dough, in the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. With a fork, give it a quick stir. Add in flour. Using the dough hook, turn the mixer on to a low speed and mix well until well incorporated.

Increase the speed to medium. The dough mixture should be tacky, but not stick to your hands. Add more flour as necessary. The dough should be soft.

Place the dough into a lightly greased bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Lightly grease a 9×13 inch baking dish with cooking spray or butter.

Punch down the dough and roll it out on a lightly floured surface, until it is approximately 18 inches long by 12 inches wide.

Spread the ½ cup of butter evenly over the dough. In a small bowl, combine the brown sugar and cinnamon, then sprinkle evenly over the surface of the butter.

Working carefully, roll up tightly lengthwise so you have one long roll.

Cut the dough into 12 one inch slices, and place in a lightly greased baking pan. You can also use plain dental floss or a sharp knife to cut into slices.

Cover with a clean kitchen towel and let them rise for another 40 minutes, or until doubled in size.

Preheat oven to 325 degrees. Bake the rolls for about 17-20 minutes, until just lightly browned on top.

While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and smooth. Add the powdered sugar, vanilla and salt.

When the rolls are done, spread generously with cream cheese glaze while they’re still warm. Serve immediately.

OVERNIGHT INSTRUCTIONS: Prepare the cinnamon rolls up until step 8. Cover the rolls loosely with plastic wrap, set them in the refrigerator overnight. The next morning, just set out the rolls about one hour before baking.