In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and salt. Mix on low speed for about 1 minute before gradually adding warmed milk and melted unsalted butter. Once combined, add the egg and beat at low speed, increasing to high for 2 minutes until the mixture is smooth and slightly thickened.

Attach a dough hook and gradually add the remaining flour, mixing until the dough pulls away from the sides of the bowl. Knead on medium-low speed for about 10 minutes, until the dough becomes smooth and elastic.

Transfer the kneaded dough into a greased bowl, covering it with a clean kitchen towel or plastic wrap. Place it in a warm area to rise until it has doubled in size, which typically takes about 1 hour.

While the dough rises, prepare the cinnamon sugar filling. In a small bowl, combine light brown sugar, ground cinnamon, and a pinch of salt. Mix thoroughly and set aside.

Once the dough has risen, punch it down gently, then roll it out on a floured surface into a large rectangle. Spread softened butter generously over the surface, followed by the cinnamon sugar filling. Roll the dough tightly and cut into 12 equal rolls.

Place the sliced rolls in a lined baking pan, cover with a towel and allow them to rise in a warm spot until doubled in size, approximately 1 hour.

Preheat your oven to 350°F (175°C). Bake the rolls for about 30 minutes or until golden brown on top.

While the cinnamon rolls cool, prepare the cream cheese frosting. In a mixing bowl, whip together cream cheese, unsalted butter, powdered sugar, milk, vanilla extract, and a pinch of salt until creamy and smooth. Spread generously over the warm rolls.