1. Activate the Yeast: In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the surface and let it stand until foamy, about five to ten minutes.

2. Mix the Dough: In the bowl of a stand mixer, whisk together the flour and remaining sugar and salt. Pour in the yeast mixture, melted butter, and egg. Mix until a shaggy dough forms, then knead with the dough hook for seven to ten minutes until smooth and elastic.

3. First Rise (Bulk Fermentation): Transfer the dough to a lightly oiled bowl, turning to coat. Cover tightly and let it rise in a warm, draft-free place until doubled in size, which typically takes between one and one-half to two hours.

4. Prepare Filling and Shape Rolls: Punch the risen dough down and roll it out on a lightly floured surface into a rectangle roughly twelve by eighteen inches. Cream the softened butter, brown sugar, cinnamon, and salt for the filling, then spread it evenly over the dough. Roll the dough tightly into a log along the long edge and cut into twelve equal pieces.

5. Second Rise (Proofing): Place the rolls cut-side up in a greased thirteen by nine-inch pan. Cover and let proof for forty-five minutes to one hour, or until visibly puffy and nearly doubled.

6. Bake the Rolls: Preheat your oven to three hundred seventy-five Fahrenheit. Bake for twenty to twenty-five minutes, or until the tops are golden brown.

7. Glaze and Serve: While the rolls are still warm, prepare the cream cheese glaze. Drizzle or spread generously over the baked rolls and serve immediately.