For the Dough: In a large bowl, whisk together flour, granulated sugar, yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
For the Filling: In a small bowl, combine brown sugar and cinnamon. Mix well.
Assemble the Rolls: Punch down the risen dough. Turn it out onto a lightly floured surface and roll into a large rectangle, about 12×18 inches. Spread the softened 1/2 cup of butter evenly over the dough, leaving a small border at the top. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal. Cut the roll into 12 equal slices.
Bake the Rolls: Grease a 9×13 inch baking pan. Place the cinnamon roll slices cut-side up in the prepared pan. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until puffy.
Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through.
For the Frosting: While the rolls are baking, beat together the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the sifted powdered sugar until the frosting is smooth and creamy. Add a tablespoon of milk or cream if needed to reach desired consistency.
Frost the warm cinnamon rolls generously with the cream cheese frosting. Serve immediately.