In a large bowl, whisk together sifted flour, granulated sugar, yeast, and salt.
In a separate bowl, whisk together warm milk, 1/4 cup softened butter, and eggs.
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, approximately 12×18 inches.
Spread the remaining 1/4 cup softened butter evenly over the dough, leaving a small border.
In a bowl, combine brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
Roll up the dough tightly, starting from one of the long sides.
Cut the roll into 12 equal slices.
Place the rolls in a greased 9×13 inch baking pan, cover, and let rise for another 30-45 minutes.
Preheat oven to 350°F (175°C).
Bake for 25-30 minutes, or until golden brown.
While rolls are baking, prepare the frosting: Beat softened cream cheese, 1/2 cup softened butter, vanilla extract, and powdered sugar until smooth and creamy.
Once the rolls are out of the oven and slightly cooled, spread the cream cheese frosting generously over the top.