• Spray a 9 x 13 x 2-inch baking pan with pan spray. Set aside.

Dough

• Add the milk and butter to a small saucepan and heat over medium-low heat, stirring until the butter has melted. Remove from the heat and set aside to cool until luke-warm in temperature.
• In the bowl of a stand mixer, combine 2 ¼ cups of flour, yeast, sugar, and salt. Fit the mixer with the dough hook and add the egg and water. Mix until combined.
• While the mixer is on low, slowly add the milk mixture and the remaining cup of flour until fully combined.
• Mix for 4-6 minutes, until the dough becomes smooth. Cover the dough and let it rest for 10 minutes.
• On a lightly floured surface, roll the dough into a large 9×15-inch square, keeping it about ¼-½-inch thick.

Filling

• Combine the cinnamon and brown sugar in a small bowl. Spread the softened butter onto the dough keeping it about a ½-inch away from the edge. Sprinkle the cinnamon sugar evenly over the top of the butter.
• Roll up the 15-inch side of the dough tightly into a log, pinching the seams together.
• Cut the dough into 9-12 slices, depending on how thick you would like your cinnamon rolls. Place the cinnamon rolls into the prepared pan and cover with a damp cloth. Set them somewhere warm to rise for 30 minutes.
• While the cinnamon rolls rise, preheat the oven to 375 degrees Fahrenheit.
• After the cinnamon rolls have risen for 30 minutes, bake for 30 minutes or until just golden brown on the top.

Cream Cheese Frosting

• Make the cream cheese frosting by adding the cream cheese, butter, and powdered sugar to a large bowl. Beat with a hand mixer until smooth. Add the half & half and vanilla and mix until fully combined.
• Spread the cream cheese frosting over the cinnamon rolls while they are still warm.