Place the warm milk, yeast, sugar, salt, butter, and eggs in a bowl of a stand mixer. Beat well before adding the flour. On low speed, beat everything using a dough hook.

Adjust the speed to medium once the flour is blended into the dough. If needed, add more flour until the dough begins pulling away from the sides of the bowl. At this point, you should have tacky dough that doesn’t stick to your hands. The dough should be soft.

To a lightly greased mixing bowl, transfer the dough and tent with a towel. Set aside for about an hour until the dough rises (doubled in size).

Ready a 9 x 13-inch baking sheet. Lightly grease and set aside.

After 1 hour, punch the dough down. Roll the dough into a 12 x 18-inch rectangle. Using a half cup of melted butter, brush the dough.

In a small bowl, combine the brown sugar and cinnamon. Mix well until combined. Then, sprinkle this over the melted butter.

Tightly roll the dough lengthwise to make a long roll. Cut the dough into 1-inch pieces, using a sharp knife or dental floss.

On the prepared baking sheet, place the slices and cover. Allow the slices to rise for about 30 to 45 minutes.

In the meantime, prepare the oven and preheat it to 325 degrees.

Once the slices are ready, bake them in the preheated oven for about 14 minutes until the top is starting to brown.

Meanwhile, prepare the cream cheese glaze. Place the cream cheese and butter in a mixing bowl. Using a hand mixer, beat until light and fluffy. Then, add the powdered sugar and vanilla essence and mix well. Pour in enough milk until you have a drizzle-like consistency.

While still warm, frost the rolls. Serve right away or let them cool and store for up to 4 to 5 days.