Attach dough hook attachment to stand mixer.

Add milk, eggs, and butter to a stand mixer bowl.

On top of the wet mixture, add four cups of bread flour, granulated sugar, instant yeast, and salt. Try to keep the yeast separate from the salt when pouring it on top of the flour.

Turn the mixer on low with the dough hook and mix the dough until it comes together. Then knead the dough for 5 minutes.

Stop the mixer and let the dough rest for 10 minutes. (Note: resting the dough helps build stronger gluten structure and helps to hydrate the flour).

Knead the dough again with the dough hook for another 5 minutes. During this time if the dough looks too wet, slowly add some of the remaining 1/2 cup of flour. You may not need to use all of the flour. The dough should be a bit sticky and come off the sides of the mixer. If you add too much flour, then it will cause your rolls to be a bit dry.

Spray a large bowl with cooking spray and transfer the dough into the greased bowl. Cover the dough with plastic wrap and let it rest in a warm space until doubled in size. (Note: this usually takes about 30 – 40 minutes depending on the temperature of where it is rising).

While the dough is rising, prepare the filling. Combine the melted butter, brown sugar, and cinnamon in a bowl.

Once the dough is done rising, sprinkle some flour onto a flat surface. Transfer the dough to the surface and begin rolling it out into a rectangle. Try to get the length of the rectangle to at least 18 inches (this will allow you to cut 12 rolls out at 1 ½ inches).

Spread the cinnamon sugar mixture all over the dough.

Start at the long end of the dough and roll it up. Try to pinch the seam together so it stays rolled up.

Cut the dough into 12 pieces and add to a greased 9x13 baking pan. Cover the rolls and let them rise again until nearly double. (This usually takes about 30 – 40 minutes.

While the dough is rising, preheat the oven to 375 degrees F.

Once the dough is ready, put it into the oven for approximately 18 – 23 minutes.

While the dough is baking, prepare the cream cheese frosting.

In a bowl combine cream cheese and butter for one minute or until well combined. Add the vanilla and mix it together. Slowly add in the powdered sugar and mix until well combined.

Once the rolls come out of the oven, spread the cream cheese frosting on them.

Allow rolls to cool for a few minutes and serve. Leftovers should be stored in an air-tight container.