Heat the milk in the microwave in a small bowl for 1 minute 30 seconds. Remove from microwave and add slices of butter. Stir until butter has melted. Pour milk and butter mixture into the bowl of a stand mixer. Sprinkle yeast over the surface of the mixture and let it sit for about 5 to 7 minutes or till you see "signs of life".
Using the paddle attachment, add eggs, one at a time, mixing after each addition. Add sugar and salt and continue mixing to combine.
Remove paddle attachment and switch to the dough hook. Add 3 cups of flour and mix till flour is completely incorporated. Add just enough of the remaining flour, in 1/2 cup increments, until dough has come together and is holding on to the hook. You may not need the entire amount. Continue mixing to knead the dough for about 5 or 6 minutes until dough is smooth and elastic.
Coat a large mixing bowl with non-stick cooking spray, place the dough in the bowl and turn to coat with oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
Spray a 9" x 13" baking dish with non-stick cooking spray. Punch down the dough and turn it out onto a lightly floured surface. Use a rolling pin to roll into a 14 x 18 inch rectangle. Pour melted butter over the surface of the dough and use a pastry brush to coat the entire surface evenly. In a small bowl combine the brown sugar, granulated sugar, and cinnamon. Sprinkle evenly over the melted butter. Roll up the dough, lengthwise, into a log, forming and shaping the dough with your hands to make it as even as possible. Trim off the ends of the roll and then slice it into 12 equal size pieces. Place the rolls in prepared pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
The next morning, preheat oven to 350 degrees. Take the rolls out of the refrigerator, remove the plastic wrap, and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden.
Meanwhile, combine frosting ingredients in a small mixing bowl with an electric hand mixer until smooth. Remove rolls from oven and allow to cool slightly, for 5 to 10 minutes. Spread with cream cheese frosting while still warm.