Method:

In a large bowl combine the yeast, half the sugar and warm milk. Set aside for 10 minutes or until foamy.
Once foamy, add the remaining sugar, eggs, butter, salt and combine.
Gradually add in the flour and mix until thoroughly combined. Mix until a dough ball forms.
Turn the dough onto a floured surface and knead for 2 minutes. Place the dough in an oiled bowl, cover with a cloth and allow to proof until doubled in size.
In the meantime, make the filling by combining the brown sugar and cinnamon in a small bowl.
Line a cupcake pan with cupcake liners.
Turn the dough onto a lightly floured surface and roll into a rectangle. Spread the butter and sprinkle evenly with the cinnamon sugar.
Starting from the longer length side, roll the dough into a log. Cut the dough into 2-3cm disks and place the rolls into the prepared cupcake tins. Cover with a cloth and allow to proof until doubled in size.
In the meantime, preheat the over to 190C. Once the dough has risen, place tray into the oven and bake until golden brown, 12-15 minutes. Remove from oven and cool completely
In a medium sized bowl combined the cream cheese and butter and beat until fluffy, gradually add in the icing sugar until a desired consistency is reached.
Frost the cinnamon rolls and serve.