1. Make dough:
   • In a bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
   • Stir in remaining sugar, egg, melted butter, and salt. Gradually add flour until a soft dough forms.
   • Knead 5–7 minutes by hand (or 4 min in stand mixer) until smooth and elastic.
   • Place in greased bowl, cover, and let rise in a warm place 1–1.5 hours, until doubled.
2. Make fillings:
   • Beat cream cheese, sugar, and vanilla until smooth.
   • Mix brown sugar and cinnamon in a small bowl.
3. Assemble:
   • Roll dough into a 16×12″ rectangle on a floured surface.
   • Spread cream cheese filling evenly over dough, leaving a ½” border.
   • Drizzle with melted butter, then sprinkle cinnamon sugar mixture evenly.
   • Roll tightly from long side into a log. Pinch seam to seal.
   • Cut into 12 even slices. Place cut-side up in a greased 9×13″ pan.
4. Second rise: Cover and let rise 30–45 minutes, until puffy.
5. Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
6. Glaze (optional): Whisk powdered sugar, milk, and vanilla. Drizzle over warm rolls.

💡 Pro Tips:
– For extra richness, brush baked rolls with melted butter before glazing.
– Make ahead: Assemble unbaked rolls; refrigerate overnight. Bring to room temp 30 min before baking.
– Store covered at room temp up to 2 days or freeze for longer storage.

Prep Time & Nutrition (per roll, makes 12):