Warm 1 cup of milk to 110°F (43°C). Add 1/4 cup sugar and stir.

Sprinkle 2 1/4 teaspoons (1 packet) active dry yeast over the milk mixture.

Let it sit for 5-10 minutes until foamy.

In a large bowl, combine the activated yeast mixture, 1/4 cup melted butter, 1 egg, and 1/2 tsp salt.

Gradually add 4 cups of flour, mixing until the dough comes together.

If sticky, add small amounts of flour until smooth.

Place the dough on a floured surface and knead for 5-7 minutes until smooth and elastic.

Test the dough by stretching a small piece. If it stretches without tearing, it's ready.

Grease a large bowl and form the dough into a ball.

Cover with a damp towel or plastic wrap and let it rise for 1 to 1.5 hours, until doubled in size.

Melt 1/2 cup butter and mix with 1 cup brown sugar and 2 tbsp ground cinnamon.

Add 1/2 cup chopped nuts or pecans if desired.

Roll the dough into a 12x18-inch rectangle on a floured surface.

Spread the cinnamon filling evenly over the dough, leaving about 1/2 inch at the edges.

Roll the dough into a tight log from the long edge.

Slice into 8-10 rolls, about 1.5 inches wide, using a sharp knife or dental floss.

Place the rolls in a greased 9x13-inch baking pan, close together.

Cover and let rise for 30-45 minutes, until nearly doubled in size.

Preheat the oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, until golden brown on top.

Beat 4 oz softened cream cheese and 1/4 cup softened butter until smooth.

Gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt.

Add 2 tbsp milk (or more) until you reach the desired consistency.

Let the rolls cool for 5-10 minutes before drizzling the icing over them.

Serve warm and enjoy!