1-Whisk together flour, sugar, and salt.

2-Warm milk and butter until butter melts, about 110°F (43°C).

3-Stir yeast into warm milk/butter mixture until dissolved.

4-Pour wet ingredients into dry ingredients, add egg, and mix until a soft dough forms.

5-Knead dough on a lightly floured surface for 3-5 minutes until smooth, adding flour as needed if sticky.

6-Place dough in a greased bowl, cover loosely, and rest for 10 minutes.

7-Roll dough into a 14×8-inch rectangle.

8-Spread softened butter evenly over dough, then sprinkle cinnamon and brown sugar filling mixture.

9-Roll dough tightly into a 14-inch log.

10-Cut into 10-12 even rolls and arrange them in a greased 9- or 10-inch round or square pan.

11-Cover and let rise in a warm, draft-free area for 60-90 minutes until doubled in size.

12-Preheat oven to 375°F (190°C).

13-Bake rolls for 24-27 minutes until lightly browned; tent with foil if browning too fast.

14-Remove rolls from oven and cool on a wire rack while preparing icing.

15-Beat cream cheese until smooth; add butter, confectioners’ sugar, and vanilla, then mix well.

16-Spread icing over warm rolls and serve immediately.