1-First Step: Begin by activating the yeast. Pour the warm milk into a large mixing bowl or the bowl of a stand mixer. Stir in the granulated sugar and sprinkle the yeast on top. Let this mixture sit for about 5 to 10 minutes until it becomes foamy. This indicates that the yeast is active and ready to leaven your dough.

2-Second Step: Add the eggs, softened butter, and salt to the yeast mixture. Mix these ingredients on low speed until they are just combined. Gradually add the flour, one cup at a time, mixing on low speed to incorporate. Once all the flour is added and the dough starts to pull away from the sides of the bowl, increase the speed to medium. Knead the dough for about 5 minutes until it is smooth, elastic, and slightly tacky to the touch.

3-Third Step: Lightly grease a clean large bowl with a bit of oil or cooking spray. Place the kneaded dough into the bowl, turning it over once to coat it lightly in oil. Cover the bowl tightly with plastic wrap or a warm, damp kitchen towel. Place it in a warm, draft-free spot in your kitchen and let it rise for about 1 hour, or until the dough has doubled in size.

4-Fourth Step: Once the dough has risen, punch it down gently to release the air bubbles. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. In a separate small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a smooth, spreadable paste. Spread this filling evenly over the entire surface of the dough, reaching the edges.

5-Fifth Step: Starting from one of the long sides, tightly roll the dough up into a jelly roll log. Use a sharp knife to cut the log into 12 equal slices. Take each slice and gently shape it into a ring, pinching the ends together firmly to seal them. If you find the dough is springing back, let it rest for a few minutes before shaping. Place the shaped donuts onto a baking sheet lined with parchment paper, leaving enough space between them for expansion. Cover them loosely and let them rise for another 30 minutes until they look puffy.

6-Sixth Step: While the donuts are proofing, prepare your frying station. Pour about 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F. Use a kitchen thermometer for accuracy. Carefully drop 2 or 3 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry them for about 1 to 2 minutes per side, or until they are golden brown.

7-Final Step: Use a slotted spoon to remove the fried donuts from the oil and transfer them to a wire rack set over paper towels to drain. While they are still warm, prepare the glaze. Whisk together the powdered sugar, cream cheese, milk, and vanilla extract until smooth. Dip the top of each warm donut into the glaze, allowing the excess to drip off, or drizzle the glaze generously over them. Let the glaze set for a few minutes before serving. Enjoy them warm for the best experience!