In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt. In a saucepan, warm milk and butter over low heat until the butter melts, ensuring it’s not too hot to touch. Pour this mixture into the dry ingredients along with the beaten egg, stirring until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You’ll know it’s ready when it springs back after pressing. Form the dough into a ball and place it in a greased bowl, covering it with a damp cloth.

Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.

While the dough is rising, mix together brown sugar, ground cinnamon, and melted butter in a bowl to form the filling.

Set this rich blend aside to use later for the filling.

Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it out into a large rectangle, about 1/4 inch thick.

Spread the filling evenly over the dough, then roll it up tightly from the long side to form a log. Slice the log into equal pieces to form your rolls.

Arrange the sliced rolls in a greased baking dish, leaving enough space between them for rising. Cover the dish with a clean cloth and let them rise again for about 30 minutes.

Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown.

Once baked, remove the cinnamon rolls from the oven and let them cool in the pan for about 10 minutes.

Prepare your cream cheese frosting and spread it generously over the warm rolls.