Make the dough

• Add the flour, yeast, granulated sugar and salt to the bowl of a stand mixer.
• Add the warm milk, melted butter and eggs.
• Knead with the dough hook until the dough is slightly sticky and tacky but pulls away from the sides of the bowl.

Let the dough rise

• Cover the bowl and place it in a warm environment.
• Let the dough rise until roughly doubled in size.

Make the brown sugar cinnamon filling

• Mix the brown sugar, ground cinnamon and softened butter together into a thick paste.
• For extra gooey rolls, double the filling.

Roll out, fill and shape the rolls

• Roll the risen dough out into a large rectangle.
• Spread the filling evenly over the dough.
• Optionally spread about a quarter of the doubled filling on the bottom of the baking pan.
• Roll the dough up tightly into a log and slice into 12 rolls.
• Place the rolls in the prepared pan.

Bake the cinnamon rolls

• Let the shaped rolls rise once more until puffy.
• Bake until golden at the edges and caramelized in the middle.

Make the cream cheese frosting

• Beat the softened cream cheese and butter together until smooth.
• Add the powdered sugar and vanilla extract and beat until creamy.
• Spread the frosting over the warm cinnamon rolls so it melts into every swirl.