In a large mixing bowl, whisk together 1 cup of the flour, sugar, yeast, and salt.
In a separate bowl, whisk together the warm milk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gradually add the remaining flour, about ½ cup at a time, mixing until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. The dough should be slightly tacky but not overly sticky. Add a little more flour if needed.
2. First Rise:

Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
3. Prepare the Filling:

While the dough is rising, in a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix well until smooth and spreadable.
4. Shape the Rolls:

Once the dough has doubled, gently punch it down to release the air.
Turn the dough out onto a lightly floured surface and roll it into a rectangle about 12×18 inches.
Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small ½-inch border along one of the long edges.
Starting from the long edge opposite the border, tightly roll the dough up into a log. Pinch the seam to seal.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
5. Second Rise (Proofing):

Arrange the rolls in a greased 9×13 inch baking pan, leaving a little space between them.
Cover the pan with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the rolls look puffy.
6. Bake the Rolls:

Preheat your oven to 375°F (190°C).
Bake the rolls for 18-22 minutes, or until they are golden brown and cooked through.
7. Make the Cream Cheese Frosting:

While the rolls are baking, prepare the frosting. In a medium mixing bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated.
Add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired smooth and spreadable consistency.
Stir in the vanilla extract and the pinch of salt (if using). Beat until light and fluffy.
8. Frost and Serve:

Once the cinnamon rolls are out of the oven, let them cool in the pan for a few minutes.
Spread the cream cheese frosting generously over the warm rolls.
If desired, dust with a little extra powdered sugar before serving.
Serve the cinnamon rolls warm and enjoy!
Tips and Variations:

Make Ahead: You can prepare the dough and shape the rolls the night before. Place them in the baking pan, cover tightly, and refrigerate. In the morning, let them come to room temperature and rise for about 30-60 minutes before baking.
Nut Filling: Add chopped nuts like pecans or walnuts to the cinnamon-sugar filling for extra texture and flavor.
Orange Zest: Grate some orange zest into the dough or the filling for a citrusy twist.
Maple Frosting: Instead of cream cheese frosting, you can make a maple frosting by substituting maple syrup for some of the milk and adding a touch of maple extract.
Individual Rolls: You can bake the rolls in a muffin tin for individual servings.
Enjoy these classic and irresistible Cinnamon Rolls with Cream Cheese Frosting!