Activate Yeast: In a mixing bowl, whisk together 1 cup of warm milk (about 110°F) with 2 ½ teaspoons of active dry yeast and 1 tablespoon of granulated sugar. Allow the mixture to sit undisturbed for 5 to 10 minutes until it becomes foamy.

Combine Wet Ingredients: Once the yeast mixture is foamy, add 1/3 cup of granulated sugar, 1/4 cup of melted unsalted butter, 1 beaten egg, and 2 teaspoons of vanilla extract. Mix everything until well combined.

Make Dough: Gradually incorporate 4 cups of all-purpose flour and 1 teaspoon of salt into the wet ingredients. Knead for about 8-10 minutes until smooth and elastic.

First Rise: Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm area until doubled in size, approximately 1 to 1.5 hours.

Prepare Filling: Combine 1 cup of light brown sugar and 2 tablespoons of ground cinnamon in a bowl.

Roll Dough: After the dough has risen, punch it down and roll it out into a large rectangle, about 14x10 inches.

Add Filling: Spread 1/4 cup of softened unsalted butter across the rolled dough and sprinkle the cinnamon-sugar mixture over it.

Shape Rolls: Starting from one edge, roll the dough tightly into a log shape and slice it into 9 pieces.

Second Rise: Place the cinnamon roll slices in a greased baking pan and let them rise for another 30 to 45 minutes.

Preheat & Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 22 to 25 minutes until golden brown.

Frost: Beat together 4 ounces of cream cheese and 1/4 cup of unsalted butter, then gradually add 1 ½ cups of powdered sugar and 1 teaspoon of vanilla extract. Frost the warm cinnamon rolls.