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

2. – In a medium saucepan, heat the milk until just simmering. Remove from heat and stir in the melted butter, remaining sugar, and salt. Allow to cool to lukewarm.

3. – In a large bowl, whisk together the lukewarm milk mixture, yeast mixture, and egg. Gradually stir in the flour until a shaggy dough forms.

4. – Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

5. – Punch down the dough to release air bubbles. On a lightly floured surface, roll the dough into a 16×12-inch rectangle.

6. – For the filling, spread the softened butter over the dough. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the butter.

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

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

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

10. – For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, and beat until light and fluffy.

11. – Spread the cream cheese frosting over the warm cinnamon rolls. Serve and enjoy!