Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy to activate the yeast.

To make the rolls, add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Knead until smooth and elastic (about 2 minutes kneading).

Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it’s messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.

Lightly coat a large bowl with cooking oil spray and transfer the ball of dough into the bowl, turning once to coat in the oil.

Cover with a damp towel and transfer bowl of dough to a PREHEATED oven! Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.

ROLL

Roll out your dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.

After that, arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.

Bake for 25 minutes, or until lightly golden. Cool slightly before glazing.

Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm and enjoy!