1. Line a 8x11 inch (20x28cm) square baking pan with parchment paper and lightly grease.

Cinnamon Roll Dough

1. In the small bowl, put the crumbled fresh yeast.
2. Warm milk around 105°F (40°C) and pour in the yeast. Mix them together.
3. In a large bowl, add flour, granulated sugar, and ground cinnamon. If you use instant dry yeast, mix together with dry ingredients.
4. Beat egg in another bowl, and pour into flour-butter mixture. Add also milk and fresh yeast mixture and mix with a rubber spatula (or use a dough hook in the standing mixer) until well combined.
5. Add salt, and 1-2 tablespoons butter at a time, beating each addition until incorporated.
6. Turn dough out onto a floured work surface, you can knead your hands until the dough smooth and slightly sticky. If the dough is too sticky, add more flour until a smooth ball is formed.
7. Form it into a ball and place the dough in a large bowl. Cover with plastic wrap and let the dough rise in a warm place (about 1 hour) until dough has doubled in size.

Cinnamon Roll Filling

1. While the dough is rising, make the cinnamon roll filling. In a small bowl, mix together brown sugar, cinnamon and softened butter. Set aside.

Assemble Cinnamon Rolls

1. Turn dough out onto a floured work surface and roll dough into a rectangle, about ½-inch (1 cm) thick and spread the filling evenly over the dough.
2. Tightly roll the dough up and place seam side down. Trim any uneven ends and cut into 12 equal-sized rolls (feel free to measure!).
3. In a prepared square baking pan, place rolls in 4 rows of three evenly spaced.
4. Cover with plastic wrap and let rise again until nearly doubled.
5. Bake in the preheated oven at 350°F (175°C) for 18 mins until just slightly golden brown.

Cream Cheese Frosting

1. While the cinnamon rolls are baking, make the frosting. Combine cream cheese, powdered sugar and melted butter until smooth. Spread over cinnamon rolls.