1. Activate the Yeast: In a small bowl, combine warm milk, a pinch of granulated sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, eggs, and the activated yeast mixture.
3. Mix Dry Ingredients: In a separate bowl, combine bread flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It should pass the windowpane test.
5. First Rise: Place the kneaded dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
6. Prepare the Filling: While the dough is rising, in a small bowl, combine softened butter, brown sugar, and ground cinnamon. Mix until well combined.
7. Roll and Fill: Once the dough has doubled, gently punch it down to release air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 18×12 inches and about 1/4 inch thick.
8. Spread the Filling: Evenly spread the cinnamon sugar filling over the entire surface of the dough, leaving a small border on one long edge.
9. Roll the Dough: Starting from one long side, carefully roll the dough tightly into a log.
10. Slice the Rolls: Using a sharp knife or unflavored dental floss, slice the log into 12-15 equal pieces, each about 1 to 1.5 inches thick.
11. Second Rise (Proofing): Arrange the sliced rolls in a greased 9×13 inch baking pan, leaving some space between them. Cover the pan with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly expanded.
12. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
13. Prepare the Frosting: While the rolls are baking, in a medium bowl, beat together softened cream cheese and softened butter until light and fluffy. Gradually add confectioners’ sugar, vanilla extract, and optional pinch of salt, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
14. Frost and Serve: Once the cinnamon rolls are out of the oven, let them cool for a few minutes before generously spreading the cream cheese frosting over them. Serve warm.