For the dough, heat the butter with the milk, 3/4 cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl (I use the Bosch) sprinkle some flour over the milk and water, then sprinkle the yeast on top. Mix. Add the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough, until the sides of the mixing bowl are clean. Knead approximately 5-7 minutes. Place the dough in a very large, oiled bowl, turn to oil the top and allow to rise, covered loosely with a towel, in a warm place until doubled in bulk, about 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches.
Spread the softened butter on the dough and sprinkle the brown sugar and cinnamon on top. Roll up lengthwise and cut to make 12-18 rolls. Cover loosely with a towel and allow to rise until doubled in bulk, about 1 hour.
Preheat the oven to 350. Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on racks.
For the frosting, beat the cream cheese, cream and vanilla until well combined. Add the powdered sugar and beat until smooth and soft, not stiff. Frost the cooled rolls and serve immediately.
I usually double the recipe, but it makes tons. But you could freeze them too!