In a stand mixer, combine 2 cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and salt. In a separate bowl, warm the milk and melted unsalted butter until lukewarm. Gradually mix this warm milk mixture with the dry ingredients, adding the egg. Beat on medium speed for 2 minutes until smooth. Gradually add the remaining flour while kneading with the dough hook for about 10 minutes, until the dough forms a smooth ball. Let it rise in an oiled bowl for 1 hour, or until doubled in size.

While your dough is rising, mix together light brown sugar, ground cinnamon, and a pinch of salt in a bowl. Set it aside until the dough is ready for rolling out.

Once the dough has risen, roll it out on a floured surface into a 12x18 inch rectangle. Spread the room temperature butter over the entire surface, then sprinkle with the cinnamon-sugar mixture. Roll the dough tightly from the wider side into a log shape, cut into 12 equal rolls, and place them in a greased baking pan. Cover and let rise for another hour.

Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for about 30 minutes until they are golden brown and firm to the touch. Let them cool slightly on a wire rack for about 15 minutes.

Prepare the cream cheese frosting by beating together softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a splash of milk until creamy and smooth. Adjust the milk as necessary.

Spread the cream cheese frosting over each roll while they are still warm and serve.