In a large bowl, combine warm milk, yeast, egg, 1 Tbsp melted butter, sugar, and salt. Whisk gently together. Add 3 cups flour and mix with a wooden spatula. If the dough is sticky, gradually add 1‑2 more tablespoons flour until it’s workable. Knead by hand about 3 minutes. Cover and let rise in a warm place for about 1 hour until puffy.

While dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.

Turn the risen dough onto a lightly floured surface. Roll into a rectangle about 17 × 10 inches. Spread the cinnamon filling evenly over the dough. From one long edge, roll tightly into a log. Use dental floss or a sharp knife to cut into 8 equal rolls.

Place the rolls in a greased 9×13‑inch baking pan. Cover with plastic wrap and let rise for another 30 minutes until puffy. Before baking, brush with the remaining Tbsp melted butter.

Bake in a preheated oven at 350°F (175°C) for 20‑25 minutes until golden brown and cooked through. Let cool in the pan about 15 minutes.

Beat together softened butter, cream cheese, and vanilla until smooth. Gradually add the powdered sugar, beating until creamy.

Spread the frosting over the slightly warm cinnamon rolls so it melts into crevices. Serve warm and enjoy!