In the bowl of a stand up mixer, beat together the sugar, butter, eggs, salt and flour until well combined.

Then add in the milk/yeast mixture and combine using the dough hook.  Mix until the dough comes clean from the side of the bowl.

Then transfer the dough to an oil bowl.  Cover and let the dough rise until it has doubled in size (will likely take approximately 1 hour).

Then spray a 9X13 baking dish with a non-stick cooking spray.

In a separate bowl, mix together the brown sugar and ground cinnamon for the filling.

Roll the dough out onto a lightly floured surface into a rectangle that is approximately 16X21 inches and is approximately 1/4 inch thick.  Then spread the filling softened butter on top of the rolled out dough and sprinkle the cinnamon and sugar mixture evenly on top.

Then roll the dough tightly starting at the long end.  Then cut into approximately 12 slices with either a knife or dental floss and place the rolls in the prepared 9X13 baking pan.  Cover the pan with a towel and allow the rolls to rise until the rolls have doubled in size (for at least 30 minutes but you can allow them to rise overnight as well).

Preheat the oven to 350 degrees F.

Bake for 18-20 minutes until the top of the rolls are golden brown and they are cooked through.

While the rolls are baking, prepare the cream cheese frosting.  Beat together all the frosting ingredients together in a large mixing bowl with either a hand held mixer or stand up mixer.

When you remove the rolls from the oven, top the rolls with half of the frosting while the rolls are warm and the frosting will melt down into the rolls.

Then allow the rolls to cool for 10-15 minutes and then top them with the remaining frosting.  Then the rolls are ready to serve and enjoy!