1. Place the warm water and yeast in the bowl of an electric mixer. Allow to sit for 5 to 10 minutes, or until the yeast has bloomed (foamy on the top of the water).
2. Add the paddle attachment to your mixer. Stir in the sugar, salt, milk, egg, and oil. Mix until incorporated.
3. Add two cups of the flour to the yeast mixture. Continue to stir on low speed until the flour is smooth.
4. Add remaining flour, 1 cup at a time, until incorporated to the dough. Stop at 4 cups and check the doughs texture. You want it to be soft but not sticky to the touch.
5. Switch to the paddle attachment and knead the dough for 5 to 10 minutes on low/medium speed or until it is smooth.
6. Place the dough into a greased bowl, turning once, and cover with a clean towel or plastic wrap. Allow to rise until doubled in size (about an hour and a half to two hours).
7. Punch down the dough. Turn onto a lightly floured surface and roll into a 20x30 rectangle.

1. Add the melted butter, brown sugar and cinnamon in a bowl. Whisk to combine.
2.Use a spoon to spread onto the rolled out dough square, leaving 1/2 inch edge on all sides.
3. Roll the dough into a log, starting on the long edge.
4. Slice into 1-1/2 inch cinnamon rolls.
5. Grease a 9x13 dish and place your rolls swirl side up. Cover with a clean towel or plastic and allow to rest until doubled in size (typically about an hour).
6. Preheat the oven to 350 degrees. Bake 20 minutes, checking at 15, or until the edges are just slightly browning.

1. Combine the cream cheese with the soft butter. Whip until both are incorporated fully, about 1 to 2 minutes.
2. Add the powdered sugar, 1/4 cup at a time, along with the milk. Whisk until smooth.
3. Spread onto your warm cinnamon rolls and enjoy.