Prepare the Dough:

In the bowl of a stand mixer, combine warm milk, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is activated.

Add the egg and melted butter to the yeast mixture. Mix until well combined.

Gradually add the all-purpose flour and salt to the wet ingredients. Using the dough hook attachment, knead the dough on medium speed for about 5-7 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Prepare the Filling:

In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until it forms a smooth, spreadable paste.

Assemble the Rolls:

Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and roll it out into a rectangle approximately 14×9 inches in size.

Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving a small border around the edges.

Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal it.

Using a sharp knife or dental floss, cut the log into 12 equal pieces.

Place the rolls into a greased 9×13-inch baking dish, leaving a bit of space between each roll. Cover the dish and let the rolls rise for another 30-45 minutes, or until they have doubled in size.

Bake:

Preheat the oven to 350°F (175°C).

Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.

Prepare the Cream Cheese Frosting:

In a medium bowl, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, vanilla extract, and milk, mixing until the frosting reaches your desired consistency.

Frost and Serve:

Allow the baked cinnamon rolls to cool slightly before spreading the cream cheese frosting over the top.

Serve warm and enjoy