In a small saucepan add butter, milk, 3/4 cup of the sugar, and the salt. Heat until the butter is melted, remove from heat and set aside.
In a large mixing bowl, add warm water, sugar, and salt, stir to dissolve. Sprinkle the yeast over the water mixture, stir, and set aside in a warm place for 10 minutes to proof, until the mixture appears foamy.
In the same mixing bowl, add the lukewarm milk/butter mixture to the yeast mixture
In a small bowl, beat the eggs then add the mixing bowl and beat until well combined.
Add the flour 1 cup at a time, stirring and using enough flour to form a stiff dough. Either use a dough hook on a mixer or turn out on a floured board and knead until smooth and satiny, about 10 minutes.
Place the dough in a very large bowl that has been buttered, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, about 1 hour.
For the filling
Add brown sugar, room temperature butter, and cinnamon. Beat until well combined.
Punch the dough down and divide in half.
Take one half and roll out to a large rectangle, about 24 x 12 inches. Tip: Use a pastry mat printed with measurements.
Butter two 9 x 13-inch glass baking dishes or two baking sheets with a lip
Spread half the filling evenly over the surface of the dough.
Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals
Place the rolls in one buttered dish spacing them at least 1 inch apart
Repeat steps 2-6 with the other half of the dough
Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
Preheat the oven to 350˚F.
Bake the rolls for 20 to 30 minutes, or until puffed and browned. Cool to room temperature in the pans on racks.
For the frosting
Add cream cheese, whipping cream, and vanilla in a medium bowl beat with an electric mixer until well combined.
Add the powdered sugar and beat until smooth.
Frost the cooled rolls with the cream cheese glaze