Place yeast, sugar and warm milk in the bowl of an electric mixer. Add eggs and melted butter and stir to combine.

Weigh out the flour into a separate bowl. Add ¾ of the amount of flour into the other ingredients. Add salt and knead the dough with the dough hook attachment, or knead by hand.

Add in remaining flour, a tablespoon at a time, until the dough just cleans the side of the bowl. If the dough is still sticky, remove it to a floured surface and knead by had for a few minutes.

Place the dough into a greased bowl, cover with plastic wrap, and place in a warm environment until it doubles in size, about 1 hour.

Place risen dough onto a floured surface and using a rolling pin, roll the dough into a large rectangle, about 15x20 inches.

Brush the dough with the melted butter and then sprinkle with the sugar and cinnamon. Roll the dough starting at the long side of the rectangle. Cut the dough into 12 rolls and place them into a greased 9x13 inch baking dish.

If you are baking right away, preheat oven to 350°F. Cover the cinnamon rolls with plastic wrap and place in a warm environment until doubled in size, about 30 minutes. Bake the cinnamon rolls for 20 minutes. If the tops of the rolls are browning too quickly, lightly cover them with tin foil. Remove from the oven onto a wire rack and spread the cream cheese topping over the tops of them.

For overnight cinnamon rolls, cover the baking dish with plastic wrap and place in the refrigerator until morning. The next day, let the cinnamon rolls come to room temperature and then double in size. This can take a few hours. Meanwhile, preheat oven to 350°F. Bake the cinnamon rolls for 20 minutes. If the tops are browning too quickly, lightly cover them with tin foil. Remove from the oven onto a wire rack and spread the cream cheese topping over the tops of them.

Whisk cream cheese and butter together until smooth. Add In icing sugar and whisk until combined. Spread the topping over the tops of cinnamon rolls right when they come out of the oven.

Cinnamon rolls are best eaten the day they are made.