Instructions

1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
2. Add the remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Whisk until well combined.
3. Gradually add the flour, ½ cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or mix in the stand mixer for 5 minutes, until the dough is smooth and elastic. It should be slightly sticky but not tacky.
5. Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
6. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
7. While the dough rises, prepare the filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon until a paste forms.
8. Once risen, punch down the dough gently and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm) and about ¼ inch thick.
9. Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small ½-inch border on one long edge.
10. Starting from the long edge opposite the border, carefully roll the dough into a tight log.
11. Pinch the seam to seal the log securely. Trim off the uneven ends.
12. Using a sharp knife, unflavored dental floss, or string, cut the log into 12 equal slices (about 1.5 inches thick each).
13. Lightly grease a 9x13 inch baking pan. Arrange the cinnamon roll slices in the prepared pan, leaving a little space between them.
14. Cover the pan loosely with plastic wrap or a kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until puffy and almost doubled in size.
15. Preheat your oven to 375°F (190°C).
16. Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. If they start browning too quickly, you can loosely tent them with foil.
17. Remove from the oven and let cool in the pan for 5-10 minutes while you prepare the frosting.
18. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
19. Gradually add the powdered sugar, mixing until fully incorporated.
20. Stir in the vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
21. Spread the frosting generously over the warm cinnamon rolls. Serve immediately and enjoy!