1. To a large bowl, add in 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. Give that a quick whisk. Add in 3 cups all-purpose flour and mix that in with a wooden spatula. Add in 1 Tbsp. flour until the dough is no longer sticky. Knead the dough with your hands for about 3 minutes. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour.

2. Meanwhile, make the cinnamon filling. Mix together 6 Tbsp. softened butter, 1/4 cup brown sugar, and 1 Tbsp. ground cinnamon.

3. Once risen, lightly dust your work surface with flour and turn the dough out onto the surface. Roll out the dough into a 17 x 10 rectangle. Evenly spread out the cinnamon filling, and lengthwise, roll it up. With dental floss, cut the cinnamon roll into 8 rolls.

4. Place the rolls into a 9×13 pan, cover with plastic wrap and let it rise in a warm place for 30 minutes. Once risen, brush the rolls with the remaining 1 Tbsp. melted butter. Bake at 350 degrees for 20-25 minutes. Let the rolls cool for about 15 minutes.

5. While cooling, make the frosting. In a medium sized bowl with a hand mixer, beat together 4 Tbsp. softened butter, 4 oz. softened cream cheese, and 2 tsp. vanilla extract. Slowly beat in 1 cup of powdered sugar and mix until combined.

6. Spread the frosting over the slightly warm cinnamon rolls and enjoy!