In a large mixing bowl, combine 1 cup warm milk, 2 teaspoons active dry yeast, 1 room temperature egg, 1 tablespoon melted butter, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Whisk well and stir in 3-4 cups of all-purpose flour to form a rough dough. Knead for 5-7 minutes until smooth and elastic. Let rise covered for 1 hour.

Prepare the filling by mixing 1/2 cup softened butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon until combined. Set aside and preheat oven to 350°F.

Punch the risen dough down and roll into a 1/4 inch thick rectangle. Spread filling evenly over dough, then tightly roll into a log. Cut into 8 equal pieces.

Place rolls in a greased 9x13 inch pan, cover with a towel, and let rise for 30 minutes. Brush tops with melted butter.

Bake in preheated oven for 20-25 minutes or until golden brown. Let cool for about 15 minutes.

Make the frosting by beating together cream cheese, 1/4 cup softened butter, and 1 teaspoon vanilla until smooth. Gradually mix in 2 cups powdered sugar until creamy.

Spread frosting over warm cinnamon rolls and serve immediately.