For the Dough:
In a large bowl, whisk together flour, salt, and 1/2 cup granulated sugar.
In a separate small bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
Add melted butter and lightly beaten eggs to the yeast mixture. Pour into the dry ingredients.
Mix with a spoon or dough hook until a shaggy dough forms.
Knead on a floured surface for 8-10 minutes, or in a stand mixer, until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
For the Filling:
In a medium bowl, combine softened butter, 1 cup granulated sugar, and cinnamon. Mix until well combined and spreadable.
Assemble the Rolls:
Punch down the risen dough and turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, approximately 12×18 inches.
Spread the cinnamon-sugar filling evenly over the dough, leaving a 1-inch border on one of the long sides.
Starting from the long side with the filling spread all the way to the edge, tightly roll up the dough.
Cut the roll into 12-15 equal slices (about 1-1.5 inches thick).
Place the cinnamon rolls in a greased 9×13 inch baking dish, cut-side up.
Cover the dish and let the rolls rise for another 30-45 minutes.
Preheat oven to 375°F (190°C).
Bake for 25-30 minutes, or until golden brown and slightly underdone in the center.
For the Frosting:
While the rolls are baking or still warm, beat together softened cream cheese and softened butter until smooth.
Gradually add powdered sugar, beating until combined. Stir in vanilla extract.
Add milk, 1 tablespoon at a time, until desired frosting consistency is reached.
Spread frosting generously over the warm cinnamon rolls.