In a bowl, warm your milk for about 30-40 seconds. Pour in your sugar and yeast. Mix well, set aside for 5 minutes

In a large bowl (or your stand mixer bowl), pour in your milky/yeast mixture, eggs, melted butter, vanilla extract, eggs and salt. Mix until well combined.

Using a wooden spoon, add your 2.5 cups flour (1 cup at a time) and mix until combined using your wooden spoon.

Transfer the bowl back to your mixer, using bread hooks, set the mixture on medium speed to knead for 6-8 min.(you can knead using your hands as well. If your dough is sticking to the bowl, add 1 tbs at a time of flour.

Transfer your dough to a well oiled bowl, cover with plastic wrap and cover with a towel. Set aside to rise for 2-3 hours.

FILLING: combine your brown sugar and cinnamon in a small bowl.

Once your dough has risen, roll out onto a well floured surface, roll out to about 14x8 ish inch in size.

Spread/smear your 4tbs of butter onto your rolled dough. Sprinkled your cinnamon sugar mix onto and using your fingers, "massage" the sugar mixture into the dough.

Starting on the end close to you, roll the dough up tightly into one big "sushi roll" shape

Cut dough into 12 even pieces. Place into a well greased 9x9 round pan or baking tray (with higher sides, not a baking sheet)

Cover this with plastic wrap and a towel again and set aside to rise a 2nd time. (About an hour)

Preheat oven to 350⁰F. Bake cinnamon rolls for 25-30 min until lightly golden brown.

While baking, in a bowl mix all of your cream cheese frosting ingredients and beat until fluffy.

Wait 10 min or so before icing your buns. ENJOY!!!!

Quick 2024 update. I made them with light Icing (Icing sugar, milk, vanilla extract) and they're still SOOO delicious!