In a small microwave-safe bowl add the milk. Microwave in 15-second intervals until it reaches 110°F (you can check this with a kitchen thermometer). Whisk in the yeast and let it sit for 5 minutes until it blooms.

Place 1 ½ Tablespoons of the butter into a small bowl and melt in the microwave, set aside.

In the bowl of a stand mixer with the hook attachment, add the flour, sugar, and salt, and stir together until combined.

Add the milk/yeast mixture and turn on your stand mixer to begin mixing it in.

Next, add the egg and vanilla, and slowly mix it in. Then add the melted butter and Mix until it starts to form a dough.

With your hands, knead the dough in the bowl until it becomes smooth.

Lightly flour a sheet pan and place the dough onto the sheet pan and pat it out into a rough rectangle shape. Lightly flour the surface of the dough and then cover with plastic wrap and place in the refrigerator for 1 hour.

On a clean work surface lightly sprinkle some flour. Roll out the dough into a rough 10x17-inch rectangle having the 10-inch side facing you.

Spread the remaining softened butter over the bottom ⅔ of the dough, leaving a half-inch border around the sides.

Fold the top ⅓ of the dough over the butter. Take the bottom ⅓ of the dough and fold it over the top and pinch the seams together to seal.

Turn the dough so the short end is facing you and roll it out again to a 10x17-inch rectangle. Do the trifold again then place the dough back on the floured sheet tray covering with plastic wrap and place in the refrigerator for 30 minutes.

After the last fold, place the dough in the refrigerator, covered well for at least 5 hours to overnight if you can (this is best).

When you are ready to assemble the rolls, spray a 9x13-inch baking dish with non-stick cooking spray, set aside.

Roll out the dough into a 20x12-inch rectangle, spread the softened butter for the filling over the dough, leaving a ½-inch border around the edges.

In a small bowl mix together the sugar, brown sugar, and cinnamon.

Sprinkle this evenly over the butter, making sure to use it all.

Starting at the bottom, tightly roll the dough into a log.

Cut into 12 even pieces with a serrated knife.

Place the rolls, evenly spaced, cut side up into the prepared baking dish. Cover with plastic wrap and allow the rolls to double in size at room temperature, for about 90 minutes.

While the rolls are rising, preheat the oven to 350 degrees F.

Place the rolls into the oven and bake until golden brown on top, 25-30 minutes.

Remove from the oven and allow the rolls to cool in the pan.

While the rolls are cooling, make the icing. In a large bowl with an electric hand mixer, beat the cream cheese with the butter until smooth. Add the powdered sugar a little at a time until fully combined. Stir in the vanilla and beat again for one minute.

Frost your rolls and enjoy!