In a large mixing bowl, combine 1 cup of warm water with 1/2 cup of granulated sugar. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until it becomes frothy.
Once the yeast is activated, add in the eggs and melted butter. Mix until well combined. Gradually add the flour (start with 3 cups), salt, and continue mixing until a soft dough forms.
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
While the dough is rising, mix together the brown sugar, cinnamon, and the remaining 1/2 cup of softened butter in a small bowl until well combined.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 16x12 inches. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Starting from the long edge, carefully roll the dough into a tight log. Use a sharp knife or dental floss to cut the log into 12 equal pieces.
Place the cut rolls in a greased baking dish, cover with a towel, and let them rise again for about 30-45 minutes, until puffy.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
While the rolls are baking, prepare the frosting by beating the cream cheese, remaining softened butter, vanilla extract, powdered sugar, and salt until smooth and creamy.
Once the rolls are out of the oven, let them cool for a few minutes before frosting them generously with the cream cheese frosting.
