For the Dough:
In a large bowl, whisk together flour, granulated sugar, yeast, and salt.
In a separate medium bowl, whisk together warm milk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be sticky.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
Place the dough in a large, lightly greased bowl, cover with plastic wrap, and refrigerate for at least 8 hours, or up to 24 hours.
For the Filling:
In a small bowl, mix together the brown sugar and cinnamon.
For the Rolls:
Grease a 9×13 inch baking pan.
Turn the chilled dough out onto a lightly floured surface. Roll it into a 12×18 inch rectangle.
Spread the softened butter evenly over the dough, leaving a 1/2 inch border on one long edge.
Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface.
Starting from the long edge opposite the border, tightly roll up the dough.
Trim off any uneven ends and cut the log into 12 equal-sized rolls.
Place the rolls cut-side up in the prepared baking pan.
Cover the pan tightly with plastic wrap and let it rest at room temperature for 1-2 hours, or until the rolls are puffy.
Preheat oven to 375°F (190°C).
Bake for 25-30 minutes, or until golden brown and cooked through.
For the Frosting:
While the rolls are baking, beat the softened cream cheese and softened butter in a medium bowl until smooth.
Gradually add the powdered sugar, mixing until well combined.
Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until the desired consistency is reached.
Once the rolls are out of the oven and slightly cooled, spread the frosting generously over the warm rolls.