Make the Dough:

1. Activate the yeast: In the bowl of your stand mixer (or a large mixing bowl), combine the warm milk (110°F) and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This means your yeast is alive and ready to work. If using instant yeast, you can skip this step and add yeast directly to the flour.
2. Mix the wet ingredients: Once the yeast is foamy, add the remaining sugar, softened butter, eggs, and salt. Mix on low speed until just combined. The mixture will look lumpy and that’s perfectly fine.
3. Add the flour: With the mixer running on low speed (or stirring with a wooden spoon), gradually add the flour one cup at a time. Once all the flour is incorporated, increase speed to medium and knead for 5-7 minutes using the dough hook (or knead by hand on a floured surface for 8-10 minutes). The dough should pull away from the sides of the bowl and be smooth and slightly tacky but not sticky. If it’s too sticky, add 1-2 tablespoons more flour.
4. First rise: Shape the dough into a ball and place it in a greased bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place for 1-1½ hours, or until doubled in size. A turned-off oven with the light on works perfectly.

Prepare the Filling and Assemble:

5. Roll out the dough: Once risen, punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 14×18 inches. The dough should be about ¼-inch thick. Try to keep the edges as straight as possible for uniform rolls.
6. Add the filling: Brush the melted butter evenly over the entire surface of the dough, leaving a ½-inch border along one long edge. In a small bowl, mix together the brown sugar, cinnamon, and pinch of salt. Sprinkle this mixture evenly over the buttered dough, pressing gently so it adheres.
7. Roll it up: Starting from the long edge opposite the unbuttered border, tightly roll up the dough into a log. Roll as tightly as possible without squeezing out the filling. When you reach the end, pinch the seam to seal it closed. Position the roll seam-side down.
8. Cut the rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces (about 1½ inches each). For the floss method, slide the floss under the log, cross the ends over the top, and pull tight to slice through cleanly without squishing the roll.
9. Second rise: Arrange the rolls cut-side up in a greased 9×13-inch baking dish, spacing them slightly apart. They should just barely touch. Cover with plastic wrap or a kitchen towel and let rise for 30-45 minutes until puffy and nearly doubled. They should be touching each other at this point.

Bake and Frost:

10. Preheat the oven: About 15 minutes before the rolls finish rising, preheat your oven to 350°F (175°C).
11. Bake: Remove the cover and bake for 23-27 minutes, until the tops are golden brown and the center rolls are cooked through. They should spring back lightly when touched. Don’t overbake or they’ll be dry.
12. Make the frosting: While the rolls bake, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla, and salt, and beat until fluffy, 2-3 minutes. Add milk one tablespoon at a time if the frosting is too thick. You want it spreadable but not runny.
13. Frost the rolls: Remove the rolls from the oven and let them cool for just 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. The frosting will melt slightly into the rolls, creating an irresistible glaze. Serve warm and watch them disappear!