In the bowl of stand mixer fitted with the paddle attachment, add in: 4.5 tsps of Instant Yeast, 1/2 cup Granulated Sugar, 2 tsps Kosher Salt, 2 Eggs, the 1 1/4 cups of Milk (heated to ~110-115 degrees), and the 1/2 cup of melted Butter. Mix together until well combined.
Switch to the dough hook, add in 2.5 cups of flour and allow to mix together until most of the flour has been absorbed. Then adding the remaining 2.5 cups of flour.
Once all flour has been incorporated, turn the speed up to medium and allow to knead for 5-7 minutes or until the dough is fully formed and can now be stretched out without breaking.
Grease a large bowl with oil, place the dough in (turning over once to fully coat in oil), and cover with plastic wrap. Place in a warm place to rise for 1 hour (we use the proofing setting on our oven).
After the hour, the dough should be roughly doubled in size. Punch it down to remove the excess air. On a floured surface, roll it out to be a 24in x 14in rectangle (or based on the size of rolls you would like as mentioned above).
In a small bowl, combine: 2 cups Dark Brown Sugar, 1/2 cup melted Butter, 8 tsps Cinnamon, and 1 tsp Kosher Salt until it is a wet sandy texture.
Spread the filling evenly across your rolled out rectangle of dough, leaving about 1 inch of border on all sides.
Tightly roll the dough from the long side up. Pinching together the crease so that it stays as a long log. Cut the rolls based on how big you want each cinnamon roll (we did 1 1/2 in thick to yield 16 cinnamon rolls).
Grease a 9 x13 pan, adding each roll into the pan (a max of 12 in a 9x13 pan). Cover with plastic wrap and place back in the warm spot to rise for 1 more hour.
Towards the end of the hour, preheat the oven to 350 degrees Fahrenheit.
Remove the plastic wrap and place the rolls in the oven for 22-25 minutes or until golden brown on top.*
Allow rolls to cool slightly before coating with the cream cheese frosting and enjoy!