Preheat your oven to 200°F (95°C). In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of instant dry yeast, and 1 teaspoon of fine salt.

Gently heat 1 cup of whole milk with 1/4 cup of granulated sugar and 2 tablespoons of unsalted butter until warm, about 1-2 minutes. Pour into dry ingredients and mix until just combined.

Crack in 1 large egg and mix everything until a soft, elastic dough forms. Knead on a floured surface for about 2-3 minutes.

Place the dough into a greased bowl, cover it with plastic wrap, and let it rise in the warm oven for 10-20 minutes.

Mix together 1/4 cup of softened unsalted butter, 1/2 cup of packed light brown sugar, and 2 teaspoons of ground cinnamon until smooth.

Roll the risen dough into a rectangle (18x12 inches) and spread the filling evenly. Roll tightly and cut into 12 pieces.

Arrange in a greased dish, cover with foil, and let rise for another 30 minutes.

Preheat oven to 350°F (175°C). Bake for 26-30 minutes until golden brown.

Prepare frosting by mixing 4 ounces of cream cheese, 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and 1 cup of powdered sugar until smooth.

Spread frosting over warm rolls after cooling for 10 minutes, then serve.