Father's Day Cinnamon Rolls

These are amazing. Definitely the best cinnamon rolls we've ever had. We only make them once a year (on Father's Day) because there are absurd amounts of butter and sugar in these babies... but resist the temptation to cut back because they are incredible!  

Father's Day Cinnamon Rolls

Dough:
2 pkgs active dry yeast
1 cup warm water
2/3 cup plus 1 tsp sugar, divided
1 cup warmed milk
2/3 cup butter, melted
2 tsp salt
2 eggs, slightly beaten
7-9 cups flour, more if needed

 Filling: 1 cup melted butter, divided
1 3/4 cup sugar, divided
3 Tbsp cinnamon, heaping

Frosting:
1 cup butter, room temp
1 (8 oz) pkg cream cheese, room temp
1/2 bag powdered sugar
2 tsp vanilla extract

In a measuring cup, mix warm water, yeast, and 1 teaspoon sugar; set aside. In a mixing bowl, mix milk, remaining sugar, melted butter (slightly cooled), salt, and eggs; mix well and add yeast mixture. Add half the flour and beat until smooth. Stir in remaining flour until dough is slightly stiff (it will still be a tiny bit sticky). Mix with dough hook for about 3 minutes, until dough is smooth. Cover and let rise until doubled in size (about 1 hour).
Roll dough onto well floured surface. Combine sugar and cinnamon for filling. Pour 1/2 cup of the melted butter onto dough and sprinkle with 1 1/2 cups of the cinnamon sugar.
 Roll up jellyroll-fashion and pinch edges to seal. Cut into about 15 slices. Coat bottom of a 9x13 and an 8x8 pan with the remaining 1/2 cup melted butter. Sprinkle with remaining cinnamon sugar. Place cinnamon roll slices close together in pans. Let rise about 1 more hour.
Heat oven to 350 degrees. Bake 25-30 minutes or until rolls are nicely browned. Cool slightly.

Frosting: Beat cream cheese and butter. Slowly add in powdered sugar and vanilla extract. Beat for about 8 minutes. Top cinnamon rolls with frosting.