1. – In a medium bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until foamy.

2. – In a large bowl, cream together the softened butter and remaining sugar. Beat in the salt and egg.

3. – Add the yeast mixture and 2 cups of the flour. Mix until a shaggy dough forms.

4. – Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.

5. – Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

6. – Punch down the dough to release any air bubbles. Roll out on a lightly floured surface into a large rectangle, about 1/4 inch thick.

7. – Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.

8. – Tightly roll the dough into a log, starting from the long side. Cut the log into 12 equal pieces.

9. – Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.

10. – Preheat the oven to 350°F. Bake for 20-25 minutes, until golden brown.

11. – While the rolls bake, make the frosting. In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until creamy.

12. – Spread the frosting over the warm cinnamon rolls and serve immediately.