1. – In a medium bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until foamy.

2. – In a large bowl, whisk together the remaining sugar, melted butter, salt, and egg. Add the yeast mixture and stir to combine.

3. – Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic.

4. – Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

5. – Punch down the dough to release any air bubbles. On a lightly floured surface, roll the dough into a 12×18-inch rectangle.

6. – In a small bowl, mix the brown sugar and cinnamon. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.

7. – Roll the dough tightly from the long side to create a log. Cut the log into 12 equal pieces.

8. – Place the rolls in a lightly greased 9×13-inch baking dish. Cover and let rise for 30 minutes.

9. – Preheat the oven to 350°F. Bake the rolls for 20-25 minutes, until golden brown.

10. – While the rolls are baking, make the cream cheese frosting. In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, and beat until well combined.

11. – Spread the cream cheese frosting over the warm cinnamon rolls and serve immediately.