In a medium bowl, add the bread flour, ¼ cup +1 tbsp sugar and the salt, whisk thoroughly to combine and set aside.

Heat the milk to 100-105F, then pour into a separate large mixing bowl; add in yeast and 1 tablespoon of sugar and stir to dissolve; let the yeast activate for 5-10 minutes.

Add the melted butter to the activated yeast mixture and whisk to combine.

Add the flour to the milk and yeast mixture in two additions, and stir with a spatula to incorporate; make sure all of the flour in the first addition is fully mixed into the milk before adding in the second.

When a dough starts to form, lightly flour your hands and knead the dough directly in the bowl; if the dough is too wet, add more flour ¼ cup at a time until it’s manageable.

Once the dough is soft and pliable, shape it into a ball and lightly brush the top with a neutral oil.

Cover the bowl with a clean kitchen towel or plastic wrap and place it in a cold oven with the light turned on; let the dough proof for 1 hour or until it has doubled in size.

While the dough is proofing, whisk together the brown sugar and cinnamon until thoroughly combined and line a 9x13 inch baking dish with parchment paper; set aside.

When the dough is done proofing, punch it down, and turn it out onto a floured work surface.

Lightly sprinkle the top of the dough with flour and form the dough into a rectangle, then roll out the dough into a rectangular slab that’s approximately a ½ inch thick.

Evenly spread the softened butter across the surface area of the dough, stopping just short of the edges.

Generously sprinkle the cinnamon sugar mixture over the butter and press the mixture into the butter so it adheres.

Gently but tightly, roll up the long edge of the rectangle until it forms a large log and lightly press lightly to seal the edges; if the ends have tapered, cut them off to create an even cylinder.

Slide a large piece of unscented dental floss underneath the dough until you reach the middle of the log, then grip the dental floss on either side of the dough and cross the floss ends and pull down to the counter to create a clean cut.

Using this same motion, cut out 9 rounds that are approximately 2 inches thick, and transfer the rounds to the prepared baking dish.

Cover the baking dish and place it in a warm corner of the kitchen; proof again for 45 minutes to an hour, or until the cinnamon rolls are doubled in size.

While the cinnamon rolls are proofing, heat the oven to 350F, then make the frosting.

In a medium bowl, combine the powdered sugar, cream cheese and milk and whisk until homogenous; set aside.

Once the cinnamon rolls are proofed, bake, uncovered, for 10 minutes, then turn the pan 180 degrees and bake for another 10-12 minutes, or until the tops are golden brown.

When the cinnamon rolls are ready, remove them from the oven and let cool for 10 minutes.

Spread the icing over the top of the cinnamon rolls.

Serve warm and enjoy!