Warm the milk until it is lukewarm, then stir in the sugar and dry yeast and let it sit until slightly foamy. In a large bowl, combine the flour, salt, and cinnamon, then add the yeast mixture, melted butter, egg, and vanilla. Mix until a soft dough forms, then knead until smooth and elastic. Cover and let it rise in a warm place until doubled in size.

Mix the soft butter with brown sugar, white sugar, and cinnamon until smooth and spreadable. This creates the classic rich and gooey cinnamon filling.

Roll out the dough into a large rectangle on a floured surface. Spread the filling evenly across the dough, then roll it tightly into a log. Cut into even rolls and place them into a baking dish. Let them rise again until slightly puffy.

Preheat the oven to 180°C and bake for 30–35 minutes. After 18–20 minutes, cover them with aluminum foil to prevent the top from drying out. After about 25 minutes, reduce the temperature to 175°C so they bake evenly and stay soft.

Mix the cream cheese, soft butter, powdered sugar, heavy cream, vanilla, and cinnamon until smooth and creamy. The frosting should be soft and easy to spread.

After baking, cover the rolls with foil and let them rest for about 10 minutes. Then spread the frosting on top either while they are still warm for a melty glaze or slightly cooled for a thicker finish.