Instructions:

Dough:

1. In a large mixing bowl, combine 3 1/2 cups of flour, granulated sugar, yeast, and salt.
2. In a separate bowl, mix together the warm milk, melted butter, and eggs.
3. Pour the wet ingredients into the dry ingredients and stir until the mixture forms a soft dough.
4. Gradually add the remaining 1/2 cup of flour as needed to prevent the dough from sticking.
5. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

First Rise:

1. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours or until it doubles in size.

Cinnamon Filling:

1. In a small bowl, mix together the cinnamon butter extract, light brown sugar, and ground cinnamon until well combined.

Assembling the Cinnamon Rolls:

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan or line it with parchment paper.
2. Punch down the risen dough and roll it out into a 12x18-inch rectangle on a floured surface.
3. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
4. Starting from the long side, tightly roll up the dough into a log, sealing the edge by pinching it.
5. Cut the log into 12 equal slices and place them in the prepared baking pan.

Second Rise:

1. Cover the pan with a clean kitchen towel and let the cinnamon rolls rise again for 30-45 minutes until they are puffy.

Baking:

1. Bake the cinnamon rolls in the preheated oven for 20-25 minutes or until they turn golden brown and are fully cooked.

Cream Cheese Glaze:

1. While the cinnamon rolls are baking, prepare the cream cheese glaze.
2. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
3. Add the powdered sugar and cinnamon butter extract, and continue beating until well combined.

Serving:

1. Once the cinnamon rolls are out of the oven, let them cool for a few minutes in the pan.
2. Spread the cream cheese glaze over the warm cinnamon rolls.