Activate the yeast

• Warm the milk until lukewarm and stir in a spoonful of the sugar and the yeast.
• Let it sit until foamy.

Make the dough

• Combine the flour, remaining sugar and salt in a bowl.
• Add the yeast mixture, the egg and the softened butter.
• Knead until smooth and elastic.

Let the dough rise

• Cover the bowl and leave in a warm place until doubled in size.

Prepare the filling

• Mix the very soft butter with the brown sugar and cinnamon into a spreadable paste.

Roll out and fill

• Roll the dough into a large rectangle on a floured surface.
• Spread the cinnamon filling evenly over the dough.

Shape the rolls

• Roll the dough up tightly from the long side.
• Cut into equal slices and arrange them in a buttered baking dish.

Second rise

• Cover and let the rolls rise until puffy and touching each other.

Bake

• Bake in a preheated oven at 180 °C until golden brown.

Make the frosting

• Beat the cream cheese with the butter, powdered sugar and vanilla until smooth and creamy.

Frost and serve

• Spread the frosting generously over the warm rolls.
• Serve while still warm.