• Begin by pouring milk and butter into a microwaveable bowl. Microwave on high for about 2 minutes or until the butter begins to melt.
• Monitor the temperature of the milk and butter. It needs to come down to 110℉ before it can be mixed with the yeast, or it will kill the yeast.
• Once the milk butter mixture is 110℉, pour it into a stand mixer.
• Add the instant yeast and sugar. Allow to rest for a few minutes until the yeast starts to foam.
• Add the eggs, bread flour, and sea salt to the mixer.
• Using the dough hook attachment, knead the dough on low speed for 10 minutes.
• Cover the dough and allow to rise for 1 hour.
• After the dough has risen, punch down the dough and form it into a rough square shape.
• Using the rolling pin, roll the dough out to approximately 24x12 rectangle.
• Spread the softened butter onto the dough using a pastry brush. The butter should be very soft, but not totally melted. It can be microwaved for a few seconds to achieve the softened texture.
• Mix the brown sugar and cinnamon in a small bowl.
• Evenly spread the cinnamon sugar mixture over the buttered dough.
• Roll the rectangle into a log shape that is 24 inches long.
• Cut the log in half, then each half into half, then each quarter into thirds. This will make a dozen cinnamon rolls. You can also measure and cut every 2 inches, but I find it easier to cut without measuring.
• Place the cinnamon rolls into a greased 13x9 baking dish. Cover with plastic wrap and refrigerate overnight.

The next morning

• Remove the cinnamon rolls from the refrigerator 30 minutes before baking.
• Preheat the oven to 350℉.
• Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and allow to cool for 20 minutes before frosting the rolls.
• While the cinnamon rolls are baking, the cream cheese frosting can be put together.
• In a stand mixer with the paddle attachment, beat the cream cheese and butter until well combined and fluffy.
• Add the vanilla and powdered sugar.
• Slowly restart the mixer so the powdered sugar doesn't go flying out everywhere.
• Once the powdered sugar is beginning to stick to the cream cheese, increase the speed and beat for 2-3 minutes or until the frosting is light and fluffy.
• Serve immediately. Can be stored in an airtight container at room temperature for up to 3 days.