Nothing’s better than the scent of fresh-baked cinnamon rolls.
Prepare the oven for proofing dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Prepare a 13- by 9-inch baking pan by spraying with Baker's Joy Baking Spray or Bake Kleen Baking Spray.
Whisk milk (make sure it's warm but not hot) and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of a stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. NOTE: If after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours. For smaller cinnamon buns, cut the dough into 12 pieces.
Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam and cut into 8 pieces (like slicing a log). Transfer pieces, cut-side up, to prepared baking pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
Preheat oven to 350 degrees. Discard plastic wrap and bake cinnamon rolls until golden brown and filling is melted, about 35 to 40 minutes. Transfer baking pan to wire rack and drizzle rolls with the sweet cream cheese icing. Allow to cool and enjoy!
Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth.