Step 1

In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, yeast, milk, and eggs and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway. Let rest for 20-30 minutes.

Step 2

Knead the dough on low speed and gradually add the butter until it is completely incorporated. Once all of the butter is incorporated, increase the speed to high and knead for about 5-8 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test. It's a very soft, smooth, and silky dough that is slightly tacky to the touch. If you find that you need to knead a few minutes longer to pass the windowpane test, give the dough a short break for a few minutes to avoid overheating the dough.

Step 3

Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 10-20 minutes until it has risen by about 10%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

Step 4

Remove the dough from the container and place it on a work surface. Fold the edges over the middle, then turn the dough over (so that the seams are facing down) and shape the dough roughly into a round ball with your hands. Let rest for 15-20 minutes.

Step 5

In a small bowl, combine the brown sugar and cinnamon and set aside.

Step 6

Also, lightly grease a 9-10" (23-26cm) round or square baking dish and set it aside as well.

Step 7

Then lightly flour the work surface and the dough (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and the surface), flatten the dough a little with your fingers, and roll it out into a rectangle that is about 14x17" (36x43cm) big and 0.25" (0.6 cm) thick. Spread the butter on the rolled-out dough and sprinkle evenly with the sugar-cinnamon mixture. Press the sugar mixture into the butter.

Step 8

Starting at one short side, roll up the dough tightly, cut into 8 equal-sized rolls, and place in the prepared baking pan. Let rise for 45-90 minutes until they have doubled in size.

Step 9

In the meantime, preheat the oven to 375°F (190°C).

Step 10

Bake the rolls for about 20-22 minutes*. After 10-15 minutes, if necessary, cover loosely with aluminum foil to avoid heavy browning.

Step 11

In a medium-sized mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter until creamy. Add the cream cheese and mix until smooth, creamy, and no lumps remain, about 1-2 minutes. Then, add the powdered sugar and mix until creamy and well combined. Add the vanilla and salt and stir to combine. The frosting is thick and creamy. If you prefer thinner glaze, you can add 1 tablespoon (15ml) of milk.

Step 12

Remove the rolls from the oven and let cool for 5-10 minutes. Then spoon the frosting on top of the warm rolls and spread evenly.

Step 13

Serve immediately or store at room temperature for up to 2 days** or in the refrigerator for 4 days. Reheat leftovers before serving if desired.