1-In a large bowl, whisk together 2 and 3/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt.

2-Warm 3/4 cup whole milk and 3 tablespoons unsalted butter until the butter melts and the mixture reaches about 110°F (43°C), then stir in 2 and 1/4 teaspoons instant yeast until dissolved. Add this wet mixture along with 1 large egg at room temperature to the dry ingredients and mix to form a soft dough.

3-Knead the dough on a floured surface for 3-5 minutes until smooth, then place it in a greased bowl, cover loosely, and let it rest for 10 minutes.

4-Roll the dough into a 14×8-inch rectangle, spread 3 tablespoons softened unsalted butter over the surface, and evenly sprinkle 1/3 cup packed light or dark brown sugar and 1 tablespoon ground cinnamon mixture on top. Roll tightly into a 14-inch log and cut into 10-12 equal rolls, arranging them in a greased 9- or 10-inch pan.

5-Cover and let the rolls rise in a warm place for 60-90 minutes until doubled in size.

6-Preheat the oven to 375°F (190°C) and bake the rolls for 24-27 minutes, tenting with foil if they brown too quickly.

7-To make the icing, beat 4 ounces softened full-fat cream cheese and 2 tablespoons unsalted butter until smooth, then mix in 2/3 cup confectioners’ sugar and 1 teaspoon pure vanilla extract until combined, and spread over the warm rolls before serving.