In a large mixing bowl, whisk together 4 cups of all-purpose flour, ¼ cup of granulated sugar, 1 teaspoon of salt, and 2 tablespoons of active dry yeast until evenly mixed.

In a medium saucepan, heat 1 cup of milk and ½ cup of butter over low heat until warm, about 110°F (43°C).

Pour the warm milk and butter mixture into the bowl with your dry ingredients. Add 2 large eggs, and stir everything together until a dough begins to form.

Transfer the dough onto a floured surface and knead for about 5–7 minutes, until it becomes smooth and elastic.

Place your kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.

Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangular shape, around ¼ inch thick.

Melt another ½ cup of butter and spread it evenly over the surface of the dough.

Sprinkle 1 cup of packed brown sugar and 2 tablespoons of ground cinnamon evenly over the buttered dough.

Starting from one long edge, carefully roll the dough up tightly into a log shape and cut into 12 equal pieces.

Place the cut rolls into a greased baking pan and let them rise again in a warm area for about 30 minutes.

Preheat your oven to 350°F (175°C).

Bake for 25-30 minutes or until they are golden brown on top.

In a bowl, mix together ½ cup of cream cheese and ½ cup of powdered sugar until smooth and creamy for frosting.

Spread the creamy frosting generously over the warm rolls once they have cooled slightly.