In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2.25 teaspoons of active dry yeast, and 1/2 teaspoon of salt.

In a separate microwave-safe bowl, gently heat 1/2 cup of milk and 1/4 cup of melted unsalted butter until warm (about 95-105°F), then whisk in one egg.

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Once risen, gently punch down the dough and roll it into a 12x8-inch rectangle on a lightly floured surface.

In a small bowl, mix 1/2 cup of light brown sugar with 1 tablespoon of ground cinnamon, then spread 2 tablespoons of softened unsalted butter evenly over the dough.

Sprinkle the cinnamon sugar mixture over the butter, leaving a small border, then carefully roll the dough into a tight log from the long edge.

Cut the log into four equal pieces, approximately 3 inches each, and place them cut-side up in a lightly greased 8x8-inch baking dish.

Cover the dish and let the rolls rise again for 30 minutes, or until puffed up, then preheat your oven to 375°F (190°C).

Bake the cinnamon rolls for 20-25 minutes, or until golden brown, then let them cool slightly in the pan.

While the rolls cool, whisk together 1 cup of powdered sugar, 2 ounces of softened cream cheese, 1 tablespoon of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt until smooth and creamy.

Spread the icing generously over the warm cinnamon rolls and serve immediately.