Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until evenly mixed.

Activate the yeast: In a separate bowl, combine active dry yeast with warm milk. Let it stand until frothy.

Combine ingredients: Once frothy, add melted butter and beaten egg to yeast mixture. Pour into dry ingredients and mix to form a soft dough.

Knead the dough: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.

First rise: Place kneaded dough in greased bowl, cover, and let rise in a warm spot until doubled in size.

Prepare the filling: Mix softened butter, brown sugar, and ground cinnamon until smooth.

Roll out the dough: After rising, punch down the dough, roll into a rectangle approximately 12x18 inches.

Spread the filling: Evenly spread the cinnamon filling over the dough, leaving a small border.

Roll up the dough: Starting from one edge, tightly roll the dough, pinch seam to seal.

Cut the rolls: Slice the log into 12 equal pieces and place cut side up in greased baking dish.

Second rise: Cover the arranged rolls with a kitchen towel and let rise in a warm area until puffed up.

Preheat oven: While the rolls are rising, preheat your oven to 350°F (175°C).

Bake the rolls: Bake for 20-25 minutes or until golden brown and fragrant.

Cool slightly: Allow rolls to cool in the baking dish for 10-15 minutes.

Make frosting: Beat together cream cheese and butter, gradually add powdered sugar and vanilla until creamy.

Frost the rolls: Spread cream cheese frosting over warm rolls.

Serve immediately: Slice into the warm cinnamon rolls and serve.