To a large bowl, add yeast, warm milk (around 110 degrees), eggs, sugar, cinnamon, salt, and butter. Stir together.

Add flour and mix until just combined.

Place the dough in a greased bowl and cover with a beeswax wrap, plastic wrap, or other tight fitting lid. Allow to rest in a warm place for 45 minutes to 1 hour.

After the dough has rested, punch down the dough and place on a lightly floured surface. Roll out to form a large rectangle, with the dough at about 1/4 inch thickness.

In a small bowl, mix together softened butter, cinnamon, and brown sugar until well combined.

Spread cinnamon sugar butter mixture evenly over the rolled out dough.

Roll up the dough on the long side as tight as possible and pinch the seams together.

Cut into twelve even rolls.

Preheat the oven to 375 degrees.

Place cinnamon rolls in a cast iron skillet or baking dish. Allow to rise for another 30-45 minutes covered.

Bake for about 30 minutes, or until the edges start to turn golden.

Allow to cool for a few minutes.

Create the frosting by adding cream cheese, heavy cream, maple syrup, and vanilla extract in a saucepan or cast iron skillet over medium-low heat.

Stir until combined. I like to use my immersion blender to get the topping really smooth.

Pour cream cheese frosting over cinnamon rolls and enjoy.