1-First, whisk the flour, sugar, and salt together in a large bowl this builds the base for that soft texture we love. Warm the milk and butter until the butter melts and the mix hits about 110°F, then stir in the yeast until it’s fully dissolved. Pour this into your dry mix, add the egg, and stir until a soft dough forms it’s okay if it’s a bit sticky at this point.

2-Once mixed, knead the dough on a floured surface for 3 to 5 minutes until it’s smooth, then cover and let it rest for 10 minutes. This rest helps the gluten develop, making your rolls extra fluffy. I remember my first time; I thought I overdid it, but that short break made all the difference now I share this trick with friends!

3-Roll the dough into a 14 by 8-inch rectangle and spread the softened butter over it evenly. Mix the cinnamon and brown sugar, then sprinkle it all over for that perfect filling. Roll it up tightly into a 14-inch log, cut into 10 to 12 pieces, and place them in a greased 9- or 10-inch pan.

4-Let the rolls rise in a warm spot for 60 to 90 minutes until they’re doubled in size patience here pays off! Preheat your oven to 375°F and bake for 24 to 27 minutes; cover with foil if the tops brown too fast. For the icing, beat the cream cheese until creamy, add butter, then mix in sugar and vanilla until smooth, and spread it on the warm rolls.