1-First, whisk the flour, sugar, and salt together in a large bowl. This sets the base for your dough. Warm the milk and butter until the butter melts and the mixture hits about 110°F (43°C), then whisk in the yeast until it dissolves. Pour this into the dry mix, add the egg, and stir with a spatula or mixer until you get a soft dough.

2-Kneading and Resting the Dough: Transfer the dough to a lightly floured surface and knead for 3 to 5 minutes until it’s smooth. Add a bit more flour if it feels too sticky, but keep it soft and slightly tacky for the best texture. Place the dough in a greased bowl, cover it loosely, and let it rest for 10 minutes. This short rest makes rolling easier and ensures a good rise later.

3-Shaping and Rising: Roll the dough into a 14×8-inch rectangle and spread the softened butter evenly on top. Sprinkle the cinnamon and brown sugar mixture over it for that classic filling. Roll the dough tightly into a 14-inch log and cut it into 10 to 12 even rolls. Arrange them in a lightly greased 9- or 10-inch pan, cover, and let them rise in a warm spot for 60 to 90 minutes until doubled in size.

4: Preheat your oven to 375°F (190°C) and bake the rolls for 24 to 27 minutes until lightly browned. If they start browning too fast, cover with foil. Let them cool on a wire rack while you make the icing. For the icing, beat the cream cheese until smooth, add the butter and mix, then stir in the confectioners’ sugar and vanilla until combined. Spread it over the warm rolls and serve right away.