1. In a large bowl, whisk together flour, salt, and 1/2 cup granulated sugar.
2. In a separate small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until foamy.
3. Add the melted butter and egg to the yeast mixture and whisk to combine.
4. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
7. While the dough rises, prepare the filling: In a small bowl, mix together 1 cup granulated sugar and cinnamon. Set aside.
8. Prepare the frosting: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually beat in powdered sugar, then vanilla extract and milk until desired consistency is reached.
9. Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
10. Roll the dough into a large rectangle, approximately 12×18 inches.
11. Brush the melted butter evenly over the surface of the dough, leaving a small border along one long edge.
12. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
13. Starting from the long edge with the filling, tightly roll up the dough into a log.
14. Pinch the seam to seal.
15. Cut the log into 6 equal jumbo slices using a sharp knife or dental floss.
16. Arrange the cinnamon roll slices in a greased 9×13 inch baking pan, leaving some space between them.
17. Cover the pan and let the rolls rise for another 30-45 minutes until puffy.
18. Preheat oven to 375°F (190°C).
19. Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
20. Let the rolls cool slightly in the pan before frosting.