In a stand mixer, combine 2 cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and salt until well mixed. Warm the milk and unsalted butter to about 105-110°F, then pour into the flour blend along with one room temperature egg and mix on low until combined. Increase to high and mix for 2 minutes until smooth.

Attach a dough hook and gradually add remaining flour, kneading on medium. Knead for 5-7 minutes until dough is smooth and elastic. Perform the windowpane test to check.

Lightly oil a large bowl, transfer dough, cover, and place in a warm area to rise until doubled, about 1 hour.

Prepare the filling by mixing light brown sugar, ground cinnamon, and pinch of salt in a medium bowl.

Once risen, punch the dough down and roll into a rectangle about ¼ inch thick. Melt unsalted butter and spread it across the dough, then sprinkle the cinnamon sugar mixture evenly. Roll tightly and cut into 12 equal rolls.

Place sliced rolls in a lined baking dish, cover, and let rise until doubled, about 1 hour.

Preheat oven to 350°F. Bake rolls for about 30 minutes until golden brown.

Cool in the pan for 10 minutes. Whip cream cheese, powdered sugar, vanilla, and milk to desired frosting consistency. Spread over warm rolls.