Dissolve the yeast in the warm milk in a large bowl. Allow the yeast to bloom for 5 minutes.
In the bowl of a stand mixer with a dough hook attachment, mix together the flour, sugar, salt, melted butter, eggs, and yeast/milk mixture. Once combined, turn speed up to medium and knead for 5 minutes.
Form the dough into a ball, and place in a large oiled bowl. Cover and let rise for about an hour, or until doubled in size.
Turn the dough out onto a floured surface, cover, and let it rest for another 10 minutes.
Combine the brown sugar and cinnamon for the filling and grab a pastry brush for the melted butter (filling). Set aside.
Roll dough into a 15×20 inch rectangle.
Brush the dough with all of the melted butter. Then evenly distribute all of the brown sugar and cinnamon mixture all over the dough.
Tightly roll up dough starting along the long side. Cut into 12 rolls. Place rolls into a buttered 9×13 inch baking pan.
Cover and let rise in the fridge overnight, for at least 12 hours.
In the morning, place the 9x13 pan onto the center rack of the oven. Then turn it on to preheat at 350°F. Set the timer for 35 minutes.
While the rolls bake, make the frosting. Beat the butter and cream cheese together. Add in the vanilla and salt. Then slowly incorporate the powdered sugar ¼ cup at a time. Once mixed well, turn the mixer's speed to high and whip it fluffy.
When the cinnamon rolls come out of the oven, allow them to cool slightly (about 5 minutes) before frosting them.