In a large mixing bowl (or the bowl of a stand mixer), combine 2 cups of the flour, instant yeast, granulated sugar, and salt. Whisk until well combined.

In a separate microwave-safe bowl, warm the milk to 105-115°F (40-46°C). Stir in the melted butter and room temperature egg.

Pour the wet ingredients into the dry ingredients. Mix with a spoon or the paddle attachment of a stand mixer until just combined. Gradually add the remaining 1 1/2 cups of flour, mixing until a soft, slightly sticky dough forms. Switch to the dough hook if using a stand mixer.

Knead the dough for 3-5 minutes on medium speed (or 5-7 minutes by hand on a lightly floured surface) until it's smooth and elastic. The dough should be soft and slightly tacky, but not overly sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap, and place in a warm spot for a quick 20-minute rise. (A warm oven turned off or a sunny spot works well).

While the dough is rising, prepare the filling. In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix well until a thick paste forms.

Lightly grease a 9x13 inch baking dish.

Once the dough has risen slightly (it won't double, but will be noticeably puffy), turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.

Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small 1/2-inch border along one of the long edges.

Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam closed to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, approximately 1 1/2 inches thick. Arrange the cut rolls in the prepared 9x13 inch baking dish, leaving a small space between them.

Preheat your oven to 375°F (190°C).

Bake for 18-22 minutes, or until the rolls are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.

While the cinnamon rolls are baking, prepare the cream cheese frosting. In a medium mixing bowl, beat together the softened cream cheese and softened butter until smooth and creamy (using an electric mixer is best here).

Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until you reach your desired consistency.

Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5 minutes. While still warm, generously spread the cream cheese frosting over the top of the rolls. Serve immediately and enjoy!