• Warm the milk slightly until it's just above room temperature (do not exceed 40°C/104°F). Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
• In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, egg, and the frothy yeast mixture to the dry ingredients.
• Mix until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
• Transfer the dough to a greased bowl, cover it with a towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
• Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
• Brush the entire surface of the dough with melted butter. Mix the brown sugar and cinnamon together, then evenly sprinkle the mixture over the buttered dough.
• Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces.
• Arrange the rolls in a greased or parchment-lined baking dish, leaving a little space between each one. Cover the dish with a towel and let the rolls rise for another 30 minutes.
• Preheat your oven to 350°F. Once the rolls have risen, bake them for 20-25 minutes, or until they are golden brown.

For the Glaze

• While the rolls are baking, mix the cream cheese and softened butter together until smooth.
• Slowly add the powdered sugar and vanilla extract, mixing until fully combined. If the glaze is too thick, add milk a little at a time until you reach the desired consistency.
• Use a spoon to drizzle the glaze over the slightly warm rolls.