Start by warming your milk to about 110 degrees Fahrenheit. In a mixing bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large bowl, combine the all-purpose flour, 1/2 cup granulated sugar, and salt. Mix well. Create a well in the center and add the frothy yeast mixture, softened butter, and eggs. Stir until the mixture forms a dough.
Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a small bowl, combine the brown sugar, softened butter, ground cinnamon, and ground nutmeg. Mix until it forms a paste.
Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface into a rectangle, about 1/4 inch thick.
Spread the cinnamon filling evenly over the rolled-out dough. Be sure to leave a small border around the edges.
Starting from the longer side, tightly roll the dough into a log. Once rolled, cut the log into 12 equal pieces. Place the rolls in a greased baking dish, leaving some space between each roll.
Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until they are golden brown.
While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, combine the softened cream cheese, 6 tablespoons of softened butter, powdered sugar, and vanilla extract. Beat until smooth and creamy.
Once the cinnamon rolls are out of the oven, let them cool for a few minutes before spreading the frosting generously on top. Serve warm and enjoy!
