Make the dough

• Warm the milk and stir in the yeast and sugar, then let it sit until foamy.
• Add the flour, egg, melted butter and salt and knead into a smooth dough.
• Cover and let the dough rise until doubled in size.

Make the cinnamon filling

• Mix the brown sugar and cinnamon in a bowl.
• Mash in the softened butter until you get a spreadable paste.

Roll and fill

• Roll the dough out into a large rectangle.
• Spread the cinnamon filling evenly over the dough.
• Roll the dough up tightly into a log.

Shape the ghosts

• Cut the log into even rolls and place them in a greased baking dish.
• Shape the tops of the rolls into ghost heads with a rounded dome.
• Cover and let them rise again.

Bake

• Bake the rolls until golden and cooked through.

Frost and decorate

• Beat the cream cheese, powdered sugar, softened butter and vanilla into a smooth frosting.
• Spread the frosting over the warm rolls to create the ghost bodies.
• Press candy eyes into the frosting to finish the ghosts.