Begin by warming 1 cup of whole milk until it reaches a temperature of 110°F.

In a large bowl, mix the warm milk, ¼ cup of melted butter, ¼ cup of white sugar, and 2 ½ teaspoons of active dry yeast. Stir gently and let the mixture sit for 10 minutes.

Next, whisk in 1 room temperature egg.

Gradually stir in 3 ⅓ cups of bread flour and 1 teaspoon of kosher salt. Knead the dough on a lightly floured surface for about 7-8 minutes until smooth and elastic.

Place your kneaded dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour, or until it doubles in size.

While the dough rises, mix ½ cup of brown sugar and 1 ½ teaspoons of freshly ground cinnamon in a small bowl.

After the dough rises, punch it down and roll it out into a rectangle about ¼ inch thick.

Spread ¼ cup of softened butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly on top.

Start from one edge and roll the dough tightly into a log shape. Cut the log into 9 equal pieces.

Place the rolls in a greased baking dish, cover them with a cloth, and let them rise for another 40 minutes.

About 10 minutes before baking, preheat your oven to 350°F.

Bake the rolls for 20-25 minutes, or until golden brown.

Let the rolls cool in the pan for about 10 minutes.

For the icing, combine 3.50 oz of softened cream cheese, 3 tablespoons of softened unsalted butter, ¼ cup of powdered sugar, a dash of salt, and 1 teaspoon of vanilla extract in a mixing bowl. Mix until smooth and creamy.

Frost the warm cinnamon rolls with the cream cheese mixture and enjoy!