In a stand mixer, combine 2 cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and salt. Warm ¾ cup of milk and ¼ cup of unsalted butter until just warm to touch. Add this mixture to the flour blend along with 1 large egg. Beat on medium speed for about 2 minutes until combined and slightly elastic.

Switch to a dough hook and gradually incorporate the remaining 2 cups of flour. Knead on medium speed for about 8-10 minutes until smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm area until doubled, about 1 hour.

Mix 1 cup of light brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt for the filling and set aside.

After the dough has risen, punch it down gently and roll it into a 12x18 inch rectangle. Spread melted butter and sprinkle the cinnamon-sugar mixture, leaving borders.

Tightly roll the dough into a log, cut into 12 equal pieces, place in a baking dish, cover, and let rise until doubled, about 1 hour.

Preheat the oven to 350°F. Bake the rolls for 25-30 minutes until golden brown.

While baking, prepare the frosting by beating cream cheese and butter until smooth, then adding powdered sugar, milk, and vanilla extract.

Let the rolls cool slightly, then frost generously and serve warm.