Preheat your oven to 200°F (95°C) for proofing.

In a large bowl, combine 3½ cups flour, 2¼ teaspoons yeast, and 1 teaspoon salt. Mix dry ingredients.

In another bowl, whisk 1 cup warm milk, ⅓ cup sugar, and ⅓ cup softened butter until melted. Pour into dry ingredients and mix until dough forms.

Add 1 large egg and mix until cohesive. Knead on a floured surface for 5–7 minutes until smooth and elastic.

Let dough rest in a greased bowl covered with a towel for 10-20 minutes.

Combine ⅓ cup softened butter, ½ cup brown sugar, 1 tablespoon cinnamon, and a pinch of salt for the filling.

Roll the dough into an 18” x 12” rectangle on a floured surface.

Spread cinnamon filling over the dough, leaving a small border.

Roll the dough tightly into a log shape and slice into 12 equal pieces.

Place rolls in a greased baking dish, cover, and proof in warm oven for about 30 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 26–30 minutes until golden brown.

Prepare frosting by mixing cream cheese, softened butter, vanilla extract, and powdered sugar with heavy cream until smooth.

Let rolls cool for 10 minutes. Frost and serve warm.