Let the yeast dissolve in the warm milk. Let sit for about 5 minutes. It will start to foam.

Mix the butter, sugar, salt, and eggs in the bowl of a mixer. You could also do this by hand or in a bread machine. Add the yeast and milk mixture.

Slowly add in the flour. I start with 2 cups and then gradually add the rest in. This a moist dough, but you do not want it to be sticky. Add just enough flour until the dough comes together and starts to pull away from the bowl.

You will have a rich, yellow, egg dough.

Put the dough in a large bowl coated with vegetable oil or cooking spray. Cover with plastic wrap and let double in size. 1 to 2 hours.

Make the filling. Put all of the ingredients in a bowl. Work with a fork until the mixture comes together and forms a thick paste. Or mix in the bowl of a mixer until light and fluffy.

Roll out the dough into a rectangle shape measuring about 21 inches by 16 inches. Spread the filling on top.

Roll the dough up.

Cut the dough into 1 1/2 inch pieces and put in a greased pan.

Cover the cinnamon rolls with a towel or plastic wrap and let them rise again for 1 hour.

Bake in a preheated 400-degree oven for 10 to 15 minutes. Let them cool before you frost them.

Make the icing by creaming together the butter and cream cheese. Add the salt and slowly add the powdered sugar. Add the vanilla. Spread the cream cheese frosting on top of the cinnamon rolls. I keep my frosting on the side.