In a stand mixer, using the whisk attachment, whisk the eggs, sugar, and salt. Warm the milk and mix the yeast into it. Slowly pour the mixture into the egg mixture. Continue whisking. Pour the melted butter, and continue whisking. Add half the flour and whisk until smooth. Remove the whisk and attach the dough hook. Add the rest of the flour and begin kneading the dough.

At this point allow the dough to knead for at least 10 minutes, preferably 15. This will allow the gluten to develop and give you a smooth dough to work with. It will also create the perfect texture. Once the dough finishes kneading, place it into a greased bowl, and wrap it. Refrigerate it for at least 2 hours, or up to 2 days.

Prepare the filling by mixing the brown sugar, cinnamon, and cornstarch. Set aside. Make sure your butter is soft. On a lightly floured surface, roll the dough into a 21″ by 16″ rectangle. Spread the softened butter, and then the filling mixture. Press it down, and then roll it up tightly with the long end facing you. Use a sharp knife and a sawing motion to cut it into 12 pieces. I cut it in half then into quarters, then 3 to each quarter. Line a 9×13 pan with parchment paper. Place the cinnamon rolls in a 3×4 pattern. Cover with plastic wrap and allow to rise for 1 hour in a warm place. They will fill the pan.

Preheat the oven to 375 F. Bake the rolls for 20-25 minutes until golden brown.

Meanwhile, make the frosting. Beat the softened cream cheese and butter until combined. Add the vanilla. Beat well then add the powdered sugar. Beat until smooth.

Cover the cinnamon rolls with frosting as soon as they come out of the oven. Enjoy!