Classic Cinnamon Rolls with Cream Cheese Frosting

In a large mixing bowl, combine *warm milk*, *sugar*, *salt*, *yeast*, *egg*, and *softened butter*. Make sure the milk is warm, not hot or cold, to keep the yeast active.

If using non-instant yeast, let it activate in the milk with sugar and salt for about 10 minutes before adding egg and other ingredients.

Gradually add the flour to the wet ingredients and mix until a dough forms. Initially, the dough may be sticky and tacky, but avoid adding too much flour.

Knead for about 5 minutes until the dough becomes *smooth* and *soft*. If it remains overly sticky after 5 minutes, add a little flour (1-2 tablespoons at a time).

Cover the bowl with a plate or a towel and let the dough rest for about 10 minutes. This relaxation period helps the dough become more pliable.

Flour your work surface well and roll the dough into a rectangle measuring approximately 38x45 centimeters (15x18 inches).

Spread softened butter over the surface, leaving one edge free from butter. Mix brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough surface.

Carefully roll the dough into a log, starting from the buttered edge. Pinch the seams tightly to seal. Trim the uneven edges and cut the roll into 12 equal parts.

Place the rolls into a baking dish, ensuring each roll has enough space to expand. Cover the dish with plastic wrap or a towel and let them proof in a warm place for 40-50 minutes. The rolls should nearly double in size during this time.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the rolls for 18-20 minutes until golden brown. Keep a close eye on them to prevent over-baking.

Beat softened butter and powdered sugar together until the mixture becomes *white* and *fluffy*. Add the cold cream cheese and beat again until smooth. Spread the frosting over the warm rolls before serving.