Dissolve yeast in warm milk with 1 tablespoon of sugar and let sit for 10 minutes until foamy. Mix in the remaining sugar, butter, and eggs.
Add flour gradually, kneading until a soft, slightly sticky dough forms.
Place dough in a greased bowl and let rise in a warm place for about 1 hour, until doubled in size.
Roll dough into a 12×24-inch rectangle. Spread the dough with melted butter. Mix cinnamon and sugar in a small bowl, then sprinkle evenly over the buttered dough.
Roll tightly into a log, cut into 12–16 rolls, and place in a greased baking pan. Let rise again for 30 minutes.
Bake at 350°F for 20–25 minutes until golden.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then spread over warm cinnamon rolls.
