Preheat oven to 220°C.
Mix butter, eggs and sugar in a large bowl.
Ad tepid milk and mix well.
In another bowl, mix flour and yeast and add it to the egg-mixture and knead well for about 5 minutes until the dough doesn't stick to your hands anymore.
Leave the dough to rest for 1 to 2 hours.
Knead the dough once more, roll it into a rectangle and brush it with some butter.
Spread cinnamon and cane sugar on it. Add raisins or chocolate chips depending on taste.
Roll the dough like a roulade and cut off approx. 5 cm thick pieces.
Place cinnamon rolls slices close together in a greased roast form and bake for about 20 minutes, until nicely browned.
Meanwhile, mix butter, philadelphia and icing sugar.
Spread frosting over hot cinnamon rolls.