To your warm milk, add yeast and a tsp of sugar. Stir to combine and set aside to let the yeast boom.
In a large bowl, combine flour, salt, and sugar. Whisk together.
Add eggs and butter to your flour mix. Work the eggs and butter into your dough until a crumbly mixture has formed. Butter and eggs should be well dispersed throughout.
To the dry mix add your yeast + milk mixture, and form a loose dough.
Divide your dough into 5 different portions, and add a different color of gel food coloring to each piece, kneading for a further 2-3 minutes. It should lose its stickiness and come together into a smooth ball.
Further break your colored dough down into small pieces, and pile them together alternating colors - this will create a rainbow tie-dye effect when we roll the dough out later!
Cover dough and let it rise for an hour to an hour and a half.
Preheat the oven to 225°F and turn it off, leaving the door closed. This will be your proofer for your rolled out dough.
When the dough has risen, roll out onto a lightly floured surface. Roll dough about a ¼” thin.
Spread the cinnamon filling onto the rolled out dough. Ensure to get a nice thin layer all over the dough.
Start rolling from one end slowly to the other.
Once rolled, use dental floss or thread to cut into even rolls - do this by tucking the thread underneath the rolled dough, cross over the two ends of thread and pull to cut into rounds.
Place the rolls onto a gently greased pan (or two, if you like!). Cover the pans and place in your warm oven to rise for 30 minutes.
Bake your rolls for 20 minutes in a preheat 325°F oven.
When your rolls have baked, pull them out of the oven and let them cool for 5 minutes before slathering with cream cheese icing!
Let the icing set and serve immediately!