Cinnamon roll dough 

1. Mix the instant yeast into the warm milk and let it sit for about 10 minutes.
2. Add the flour, granulated sugar, and salt to the bowl of a stand mixer fitted with the dough hook.
3. Pour in the milk and yeast mixture, then add the egg and very soft butter.
4. Knead on medium-low speed for 5–8 minutes, until the dough is smooth, elastic, and pulls away from the sides while remaining slightly sticky at the bottom. If needed, add flour 1 tablespoon at a time.
5. Cover and let rise at room temperature for 1½–2 hours, or until doubled in size.

Cinnamon Filling

1. Mix the softened butter, brown sugar, cinnamon, and vanilla until smooth.
2. Transfer the risen dough to a lightly floured surface and gently press out the excess air.
3. Roll into a large rectangle about 1 cm (⅜ inch) thick.
4. Spread the cinnamon filling evenly over the dough, then roll tightly into a log.
5. Cut into 11–12 rolls, about 2.5–3 cm (1–1¼ inches) thick, using a sharp knife or unflavored dental floss.
6. Place in a greased or parchment-lined baking dish, leaving a little space between each roll.
7. Cover and let rise for 45–60 minutes, until visibly puffy.

Baking

1. Preheat the oven to 350°F (180°C).
2. Bake for 20–25 minutes, until the rolls are lightly golden on top but still soft in the center.

Cream Cheese Frosting

1. Beat the cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
2. Spread over the warm cinnamon rolls for a softer, melty frosting, or let the rolls cool for about 10 minutes for a thicker layer.