Prepare the dry ingredients: In a large mixing bowl, combine 4 cups of all-purpose flour, 1 packet of instant yeast, ½ cup of sugar, and 1 teaspoon of salt. Whisk together.

Mix the wet ingredients: In a separate bowl, combine 1 cup of warm milk, ½ cup of melted butter, and 2 large eggs. Whisk until smooth. Gradually pour this mixture into the dry ingredients, stirring until a shaggy dough forms.

Knead the dough: Transfer the shaggy dough onto a floured surface, knead for about 8-10 minutes until smooth and slightly tacky. Sprinkle in more flour if too sticky.

Let the dough rise: Shape into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

Prepare the filling: Mix together ½ cup of softened butter, 1 cup of brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt until well blended.

Roll out the dough: Once risen, punch down the dough, transfer to a floured surface, and roll into a rectangle (16x12 inches). Spread the cinnamon filling evenly over the dough.

Roll and cut the dough: Roll the dough tightly into a log shape, slice into 12 equal pieces, and arrange in a greased baking dish. Cover and let puff up for about 30-45 minutes.

Bake the rolls: Preheat the oven to 350°F. Bake the rolls for 22-26 minutes until golden brown.

Make the cream cheese frosting: Beat together 8 ounces of softened cream cheese and ¼ cup of softened butter until smooth. Gradually add 1 ½ cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract, mixing until creamy.

Frost and serve: Let the rolls cool for a few minutes before spreading the cream cheese frosting on top while still warm.