Pour warm milk into a large mixing bowl, sprinkle yeast and granulated sugar, and let sit for 5 minutes until creamy.

Whisk in eggs and melted butter until the mixture is smooth and slightly foamy.

In a separate bowl, whisk together flour and salt, then gradually add to the wet ingredients, mixing until a shaggy dough forms. Let rest for 5 minutes.

Knead the dough with a stand mixer dough hook on medium speed for 8 to 10 minutes, or by hand for 10 to 12 minutes, until smooth and slightly sticky.

Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 90 minutes, or until doubled in size.

Turn the dough onto a floured surface and roll into a 10 by 16 inch rectangle about 1/2 inch thick. Spread softened butter over the surface.

Mix brown sugar, cinnamon, and salt, then sprinkle evenly over the buttered dough.

Roll the dough tightly from the long side into a log and cut into 6 equal pieces using a sharp knife or dental floss.

Arrange rolls cut-side up in a 9x13 inch baking pan, cover, and let rise for 45 minutes. Preheat the oven to 350°F during the rise.

Bake for 22 to 25 minutes, until the tops are light golden brown and the center springs back when pressed.

While baking, beat cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth to make the frosting.

Let the rolls cool for 2 to 3 minutes, then spread the frosting over the warm rolls before serving.