In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt. Warm the whole milk to about 110°F and melt 1/4 cup of unsalted butter. Mix them with the dry ingredients and add the egg. Knead until smooth and elastic for about 5-7 minutes, then form into a ball. Place in a greased bowl, cover with plastic wrap, and let rise overnight in a warm area.

The next morning, mix brown sugar and ground cinnamon in a small bowl. Roll out the dough on a floured surface into a rectangle about 1/4-inch thick. Spread softened butter on the dough, sprinkle the cinnamon-sugar mixture on top, then roll tightly into a log and slice into 12 rolls.

Grease a 9x13-inch baking pan and arrange the sliced rolls inside. Cover with a towel and let rise for 30-45 minutes until doubled in size.

Preheat oven to 375°F. Bake the rolls for 25-30 minutes until golden brown. Remove and let cool slightly before frosting.

Prepare the frosting by beating together softened cream cheese, powdered sugar, and vanilla until smooth. Spread over warm rolls and enjoy!