In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Mix well to activate the yeast.

Stir in the room temperature egg, 1 tablespoon of melted butter, and salt.

Add 3 cups of all-purpose flour to the mixture and stir until a rough dough forms. Add more flour if the dough is sticky.

Transfer the dough to a floured surface and knead gently for about 3 minutes. Let the dough rise in a warm area for about 1 hour until it doubles in size.

In a separate bowl, mix the softened butter, brown sugar, and ground cinnamon until blended.

Roll out the dough on a floured surface into a large rectangle and spread the cinnamon filling evenly over it.

Roll the dough tightly from one side to the other and cut into 8 equal pieces.

Place the pieces in a greased baking pan and allow them to rise for about 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.

Beat softened cream cheese, 2 tablespoons of melted butter, vanilla extract, and powdered sugar until smooth.

Once the rolls are out of the oven and slightly cooled, spread the frosting generously on top.

Serve warm for the best experience.