In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of salt, and 1 packet of active dry yeast or instant yeast.

In a separate bowl, mix together 1 cup of warm milk, ¼ cup of melted butter, and 1 large egg.

Stir the wet mixture into the dry mixture until a shaggy, sticky dough forms.

Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.

Shape the dough into a ball, place it in a greased bowl, cover it, and let it rest for 10-15 minutes.

Roll out the dough into a rectangle about ¼ inch thick, spread with ¼ cup of softened butter, and sprinkle with ½ cup of brown sugar and 2 tablespoons of ground cinnamon.

Roll the dough tightly into a log and cut into 12 equal rolls.

Place rolls in a greased baking dish, cover, and let rise for 45-60 minutes until doubled in size.

Preheat oven to 350°F. Bake rolls for 25-30 minutes or until golden brown.

While baking, prepare the frosting by whisking together 4 oz of cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract.

Once rolls are out, cool for 5 minutes and frost with cream cheese frosting.