In a stand mixer, combine 2 cups of bread flour, 1 cup of granulated sugar, 2 tablespoons of rapid rise instant yeast, and 1 teaspoon of salt. In a saucepan, heat 1 cup of milk and 1/4 cup of unsalted butter until warm but not boiling. Pour the warm milk mixture into the dry ingredients, then add 1 beaten egg. Mix on low speed, then increase to high for about 2 minutes until well combined.

Switch to a dough hook and gradually add the remaining flour, mixing until the dough is smooth and elastic, about 10 minutes.

Transfer the kneaded dough to a generously oiled bowl, turning it once to coat. Cover with a damp cloth and place in a warm area to rise until doubled in size, about 1 hour.

While the dough rises, prepare the filling by mixing 1/2 cup of softened unsalted butter, 1 cup of light brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt in a small bowl.

Once the dough has risen, gently punch it down and transfer it to a floured surface. Roll it into a large rectangle about 1/4 inch thick. Spread the cinnamon filling evenly across the dough, leaving a small border, then roll it tightly into a log.

Slice the log into 12 even pieces for the perfect rolls.

Place the sliced rolls in a lined baking pan, spacing them lightly. Cover the pan with a clean kitchen cloth and allow the rolls to rise again in a warm spot until they’ve doubled in size, roughly 1 hour.

Preheat your oven to 350°F and bake the cinnamon rolls for about 30 minutes until golden brown.

While the rolls bake, prepare the cream cheese frosting by beating together 8 ounces of cream cheese, 1/4 cup of unsalted butter, 2 cups of powdered sugar, 1 tablespoon of milk, and 1 teaspoon of vanilla extract.

Once the rolls are baked, let them cool for about 10 minutes in the pan before spreading the frosting on top.