1-Combine flour, sugar, and salt in a large bowl to start your dough base.

2-Heat milk and butter together until the butter melts and the mixture reaches about 110°F (43°C), then stir in yeast until dissolved.

3-Add the milk mixture and egg to the dry ingredients and mix into a soft dough.

4-Knead on a floured surface for 3-5 minutes until smooth, then place the dough in a greased bowl, cover, and rest for 10 minutes.

5-Roll dough into a 14×8-inch rectangle, spread softened butter over it, then sprinkle with the cinnamon-brown sugar mixture. Roll up tightly into a 14-inch log and cut into 10-12 rolls, arranging them in a greased 9- or 10-inch pan.

6-Cover and let rise in a warm, draft-free place for 60-90 minutes until doubled in size.

7-Preheat oven to 375°F (190°C) and bake for 24-27 minutes until lightly browned, tenting with foil if needed to prevent over-browning.

8-Prepare icing by beating cream cheese until smooth, then add butter, confectioners’ sugar, and vanilla, mixing until combined.

9-Spread icing on warm rolls and serve immediately.