Pour the warm milk into a bowl. Add the yeast and 1 tablespoon of sugar, then stir it well. Let this mixture sit for 5 minutes until foamy.

In the same bowl, add the melted butter, egg, and salt to the yeast mixture. Stir until the mixture is smooth and all ingredients are combined.

Gradually mix in 2 cups of flour. Stir well until a soft dough forms.

Dust your working surface with flour and knead the dough for 5 to 7 minutes until smooth and elastic.

Place your dough in a greased bowl. Cover it and let it rise for 1 hour until doubled in size.

Roll out the dough into a rectangle, about 1/4 inch thick.

Spread the softened butter over the rolled-out dough and sprinkle the mixture of brown sugar and cinnamon over it.

Roll the dough tightly from one edge into a log shape. Pinch the seam to keep the filling inside.

Cut the log into 12 equal pieces and arrange them in a greased baking dish.

Cover the baking dish and let the rolls rise again for another 30 minutes.

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

While the rolls are baking, make the frosting by beating the softened cream cheese and butter together until bright and fluffy. Gradually stir in the powdered sugar until smooth.

Once the rolls are out of the oven, drizzle the creamy frosting over the warm rolls and serve fresh.