In a stand mixer bowl combine the flour, instant yeast and sugar; mix ingredients together. Form a little well in the middle of the dough and add the melted butter, milk, eggs and salt. With a dough hood attachment combine the ingredient together until the dough pulls together. If the dough is too sticky and is stuck to the bottom of the bowl, simply add a couple tablespoons of flour and this should do the trick.
Place the dough in an oiled bowl, cover with a kitchen towel or cling wrap and allow to rest for 1 ½ hours, or until the dough has doubled in size.
Dust your counter with flour and roll the dough into a rectangular shape (approximately 14 inch by 9 inches). Spread the soften butter in the dough.
In a small bowl combine the brown sugar and cinnamon. Sprinkle the sugar mixture over the buttered dough, and with you had pat down the mixture to make sure it is evenly spread.
Gentle roll the dough into a log shape. Cut the long into 1 inch sectons with a knife or a floss thread. You should get between 9 to 11 pieces.
Place the cinnamon rolls in a 9 inch baking pan coated with butter. Cover the pan with cling wrap or a kitchen towel and allow it to rest for an additional 30 minutes.
Pre-heat your oven at 180 degrees Celsius. Bake the cinnamon rolls for about 25 to 30 minutes, or until they are slightly browned on the edges.
To prepare the frosting, in a stand mixed bowl combine the cream cheese, butter, icing sugar and vanilla essence until the mixture is smooth and fluffy.
Remove the cinnamon rolls from the oven and apply a generous about of the frosting and enjoy warm.