Place cream cheese and butter on counter to soften to almost room temperature.

In a bowl of a standing mixer, add warm milk, yeast and sugar. Mix gently with a spoon.

Add softened butter, eggs and salt. Using a dough hook attachment, turn mixer on low speed, just enough to gently combine ingredients.

Turn mixer off and add 3 cups of flour. Turn the mixer on the lowest speed. Once the flour is fully incorporated into the rest of the ingredients, turn the mixer up to a medium speed. The dough should form a ball and pull away from the sides of the mixing bowl. If it does not and the dough mixture still looks wet, add one half cup of flour. The dough should be tacky and pull off the hook easily but not be sticky.

Place the dough in a lightly greased bowl and cover with a towel. Let the dough sit until it doubles in size. This process usually takes one hour. (This step will depend on the warmth of your home, humidity levels, and so on

After the dough has risen and doubled in size, removed dough from bowl and place on a work surface. You can lightly flour the work surface if needed to prevent the dough from sticking to the counter, but I have found this unnecessary as the dough doesn't stick to my work counter. Roll out the dough into a 12 x 18 rectangular shape.

After the dough has been rolled out into a 12 x 18 rectangle, let it sit as-is for about 20-30 minutes. Taking this extra step allows the dough to rise better and yields a lighter, flakier and bigger roll.

Spread softened butter evenly across the dough from edge to edge.

Add the cinnamon and brown sugar mixture agin from edge to edge. Use fingers to gently press the mixture slightly into the dough.

Starting from one side of the dough, length-wise (the 18 inch side), gently start rolling the dough as tight as you can from one side to the other into an elongated long cinnamon roll log. Using a sharp knife, trim off the edges so you have a perfectly uniform cylinder.

Cut the dough evenly into 12 (one-inch or slightly thicker) rolls. Place into a greased 9 x 13 pan. There should be room enough for the dough rolls not to touch. Give as much space as you can between each roll. This allows for the roll to expand and grow even further as it bakes.

Place the baking dish in the oven and bake at 325 degrees for 15-18 minutes, or until slightly golden brown. (Ovens vary so your cooking time may be longer or shorter than mine.) As the rolls cook, prepare your icing mixture.

To prepare the cream cheese icing, use a hand-held mixer and blend cream cheese and softened butter together until well incorporated on a low speed.

Add milk, vanilla and powdered sugar. Mix on medium until all ingredients are smoothly mixed together.

Remove from oven and allow to cool for 5-10 minutes. Once the rolls come out of the oven and cool down for 5-10 minutes, spread the cream cheese mixture generously across each roll.

Store remaining cinnamon rolls in an air-tight container for up to two days.