Preheat your oven to 200°F (95°C). Turn off the oven but leave the light on for dough rising.

Combine 4 cups of all-purpose flour, 2 teaspoons of instant dry yeast, and 1 teaspoon of fine salt in a large mixing bowl.

In a separate bowl, heat 1 cup of whole milk, 1/4 cup of granulated sugar, and 1/4 cup of unsalted butter until warm.

Mix the warm milk mixture with the dry ingredients until a sticky dough forms.

Add 1 large egg and mix until the dough becomes elastic, adding more flour if too sticky.

Cover the dough and let it rest in the warm oven for about 10-20 minutes.

Prepare the filling by mixing 1/4 cup of softened unsalted butter, 1/2 cup of light brown sugar, and 2 tablespoons of ground cinnamon.

Roll out the rested dough into an 18"x12" rectangle.

Spread the cinnamon filling evenly over the rolled-out dough.

Roll the dough tightly from one long edge to form a log and cut into 1-inch strips.

Place the rolls in an 8"x8" lined baking pan and let them proof in the warm oven for 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 26-30 minutes until golden brown.

Prepare the cream cheese frosting by mixing 4 oz of cream cheese, 1/4 cup of unsalted butter, and 1 teaspoon of vanilla extract, then gradually adding 1 cup of powdered sugar.

Spread the cream cheese frosting over warm rolls after they cool for about 10 minutes.