Step 1: Proof the Yeast
Warm the milk to 110°F (it should feel warm but not hot to the touch). Pour into the bowl of your stand mixer. Sprinkle the yeast and 1 tablespoon of the granulated sugar over the milk. Stir gently and let sit for 5-10 minutes until foamy. This means your yeast is active and ready to use.

Step 2: Make the Dough
Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Using the dough hook attachment on low speed, mix until combined. Gradually add the flour, one cup at a time, mixing on low speed. Once all flour is incorporated, increase speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add flour 1 tablespoon at a time.

Step 3: First Rise
Remove the dough hook and shape the dough into a ball. Lightly grease the bowl with butter or oil, place the dough back in, and turn to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 60-90 minutes, until doubled in size.

Step 4: Prepare the Filling
While the dough rises, mix together the brown sugar, cinnamon, and salt in a small bowl. Set aside. Have your melted butter ready.

Step 5: Roll Out the Dough
Once risen, punch down the dough to release air. Turn out onto a lightly floured surface. Roll into a large rectangle, approximately 14×18 inches and about ¼-inch thick. The dough should be an even thickness throughout.

Step 6: Add the Filling
Brush the entire surface of the dough generously with the 6 tablespoons of melted butter, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing it lightly into the butter so it adheres.

Step 7: Roll and Cut
Starting from the long edge opposite the border, tightly roll the dough into a log, keeping the roll as even and tight as possible. When you reach the end, pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1.5 inches each). Pro tip: Use dental floss by sliding it under the log, crossing the ends over the top, and pulling through for clean cuts.

Step 8: Second Rise
Grease a 9×13-inch baking pan. Arrange the rolls in the pan, leaving small gaps between them (they’ll expand). Cover with a kitchen towel and let rise for 30-45 minutes until puffy and touching each other.

Step 9: Bake
Preheat your oven to 350°F. Once the rolls have risen, bake for 25-30 minutes until golden brown on top. The internal temperature should reach 190°F. If the tops are browning too quickly, tent with aluminum foil during the last 10 minutes.

Step 10: Make the Frosting
While the rolls bake, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and fluffy. Add the powdered sugar, vanilla, salt, and 2 tablespoons of milk. Beat until smooth and creamy. Add more milk, 1 teaspoon at a time, if needed to reach spreading consistency.

Step 11: Frost and Serve
Remove the rolls from the oven and let cool for 5-10 minutes. While still warm, spread the cream cheese frosting generously over the top. The frosting will melt slightly into the warm rolls, creating an irresistible glaze. Serve warm and enjoy!