Melt ¼ cup of unsalted butter in a saucepan and heat 1 cup of milk until it's between 100-110°F. Combine warm milk with ½ cup granulated sugar and 2 ¼ teaspoons of active dry yeast. Let sit for 10 minutes until frothy.

Add 1 large egg, ½ teaspoon salt, and 1 teaspoon vanilla extract into the yeast mixture. Gradually stir in 3 ½ cups of all-purpose flour until a slightly tacky dough forms.

Place the dough in a greased bowl, cover it, and let it proof in a warm oven for about 10 minutes.

While the dough rises, mix ⅓ cup softened butter, ½ cup light brown sugar, 2 tablespoons cinnamon, and splash of vanilla extract in a bowl until smooth.

Roll the proofed dough into a 14'x18' rectangle and spread the cinnamon filling evenly on top.

Roll the dough tightly from one long edge and cut into 12 even pieces, about 1-1.5 inches thick.

Place the pieces in a greased 9x13 baking dish and preheat your oven to 350°F. Bake for 20-25 minutes until golden brown.

Cool the rolls in the pan for about 10 minutes. Mix 4 oz cream cheese with 1 cup powdered sugar to make the icing and spread it over warm rolls.