In a large bowl, combine 1 cup warm milk, 2 + 1/4 tsp. active dry yeast, 1 large egg, 1 Tbsp. melted butter, 4 Tbsp. granulated sugar, and 1/2 tsp. salt. Whisk until mixed.

Gradually add 3 cups all-purpose flour and stir with a wooden spatula. If the dough is sticky, mix in 1 Tbsp. flour at a time until manageable.

Knead the dough on a floured countertop for about 3 minutes until smooth. Cover the bowl with plastic wrap and let it rise in a warm spot for about 1 hour.

While the dough is rising, create your cinnamon filling by combining 6 Tbsp. softened butter, 1/4 cup brown sugar, and 1 Tbsp. ground cinnamon in a bowl.

Once the dough has risen, lightly flour your work surface and turn out the dough. Roll it into a 17 x 10 rectangle, spread the cinnamon filling evenly, and then roll it up tightly lengthwise.

Use dental floss to slice the roll into 8 pieces.

Place each roll into a 9x13 pan, cover again with plastic wrap, and let rise for another 30 minutes. Brush with remaining 1 Tbsp. melted butter.

Preheat your oven to 350 degrees F and bake for 20-25 minutes. Once baked, let them cool for about 15 minutes.

For the frosting, mix 4 Tbsp. softened butter, 4 oz. softened cream cheese, and 2 tsp. vanilla extract with a hand mixer. Gradually add 1 cup of powdered sugar, mixing until smooth.

Spread the frosting over the slightly warm cinnamon rolls, and they’re ready to enjoy!