In a small saucepan mix the milk, yeast, and sugar, heat it until warm, but not boiling. Remove from heat.

In a large mixing bowl, combine the flour, salt and. Mix well. Add an egg and pour in the warm milk and water mixture. Stir until a soft dough forms.

Transfer the dough onto a lightly floured surface. Knead for about 5 minutes, until the dough becomes smooth and elastic.

Place the dough in a greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour, or until it doubles in size.

While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined.

Once the dough has risen, punch it down to release any air bubbles. Roll it out into a rectangle shape, about ¼ inch thick.

Spread the filling evenly over the dough, leaving a small border around the edges.

Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the seam to seal.

Using a sharp knife, cut the log into 9 or 12 equal-sized pieces.

Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the cinnamon rolls for 15-20 minutes, or until golden brown.

While the cinnamon rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, soft cheese, and vanilla extract until smooth.

Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.

Drizzle the glaze over the warm cinnamon rolls.

1Serve and enjoy!