In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.

Add the melted butter and eggs to the yeast mixture, stirring until well combined.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

In a small bowl, mix together the brown sugar and cinnamon.

Once the dough has risen, punch it down and roll it out into a rectangle. Spread melted butter over the dough, sprinkle the cinnamon-sugar mixture, and roll it tightly into a log.

Cut the rolled dough into 12 equal pieces and place them in a greased baking dish. Cover and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C) and bake for 25 minutes until golden brown.

Let the rolls cool for a few minutes before mixing the cream cheese frosting and spreading it on top.