In a large bowl, mix together 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. Whisk it together briefly.

Add in 3 cups of all-purpose flour and mix it in with a wooden spatula. If the dough is sticky, add in 1 Tbsp. of flour until it is easier to handle.

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.

While the dough is rising, make the cinnamon filling by mixing together 6 Tbsp. softened butter, 1/4 cup brown sugar, and 1 Tbsp. ground cinnamon.

After the dough has risen, lightly dust your work surface with flour and turn out the dough onto the surface. Roll the dough into a 17 x 10 rectangle.

Evenly spread the cinnamon filling over the dough and then roll it up lengthwise. Use dental floss to cut the roll into 8 pieces.

Place the rolls in a 9x13 pan. Cover with plastic wrap and let them rise in a warm place for another 30 minutes.

Once they have 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.

While the rolls are cooling, make the frosting by beating together 4 Tbsp. softened butter, 4 oz. softened cream cheese, and 2 tsp. vanilla extract in a medium-sized bowl with a hand mixer. Slowly add in 1 cup of powdered sugar, mixing until combined.

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