Combine package of yeast, warm milk and 1 tbsp sugar in mixing bowl and let sit until fully bloomed (puffy), about 5 minutes.
Add remaining sugar, eggs, butter, vanilla, cinnamon and salt and mix to combine.
Stir in flour, one cup at a time, until fully combined.
Remove to a lightly floured surface and knead for about 3 minutes, then form into a ball.
Place in a buttered bowl and cover with a damp towel. Set aside in a warm place and let rise for an hour until doubled in size.
Roll out dough and form a rectangle shape, approximately 11' x 18'
Prepare filling and follow filling instructions.
Starting at the longest size, furthest away from you, roll dough towards you. Make sure you keep the roll tight and even. Roll all the way until you reach the end closest to you.
Using a piece of string or a metal kitchen scraper, cut roll into 8 even sections. Should be about 2.25 inches for each section.
Place rolls in a rectangle baking dish (it's o.k. if they do not touch)
Place a damp towel over the top and let rise another 30 minutes.
Bake in a pre-heated oven at 350 degrees for 30 minutes.
I like to use 1 tub cream cheese frosting when the rolls first come out of the oven, then the second tub when they have cooled.