1 C milk
2 eggs room temperature
1/3 C butter room temperature
4 to 4 1/4 C bread flour
1/2 teaspoon salt
1/2 C granulated sugar
2 1/2 teaspoons (1 package) active dry yeast

1 C brown sugar packed
3 tablespoons cinnamon
1/3 C butter softened

4 ounces cream cheese softened
1/4 C butter softened
1 1/2 C powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

1 C milk 2 eggs room temperature 1/3 C butter room temperature 4 to 4 1/4 C bread flour 1/2 teaspoon salt 1/2 C granulated sugar 2 1/2 teaspoons (1 package) active dry yeast 1 C brown sugar packed 3 tablespoons cinnamon 1/3 C butter softened 4 ounces cream cheese softened 1/4 C butter softened 1 1/2 C powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon salt

In a saucepan, combine milk, butter, sugar and salt over medium heat until temperature reaches 120 to 130. In mixing bowl, combine yeast and flour. Add milk mixture to flour mixture along and mix, add in eggs and mix for about 30 seconds. Stir in as much of the remaining flour as you can. Knead dough in mixer with dough hook 5-8 minutes. Cover dough with oil and place in glass baking dish and cover with plastic wrap. Let dough rise for 15-30 minutes. Roll dough into an 18x21 inch rectangle. Spread 1/3 C butter on the dough and top with the brown sugar and cinnamon mixture. Starting with the long side, roll up dough so you have a 21 inch log. Cut into 12 even rolls. Grease a 9/13 pan and place the rolls in the pan and cover with plastic wrap and a dish towel let rise until nearly doubled, about 40-45 minutes. Meanwhile preheat oven to 400. Bake rolls on the center rack about 15 minutes or until lightly browned. While the rolls are baking, combine cream cheese, 1/4 C butter, confectioners' sugar, vanilla extract and salt with a mixer until fluffy. Allow rolls to cool for about 10-15 minutes and spread frosting on warm rolls.