Cream the butter, sugar, and salt using a whisk attachment until fully combined, for 3-5 minutes. Add the egg and mix for 1-2 minutes.

Add the flour, lukewarm milk (35-40 degrees Celsius), and instant yeast and mix using a spoon or spatula until the dough starts to come together.

If you are using a stand mixer, switch to the dough hook attachment. If not, use your hands to start kneading the dough. The dough will be sticky and wet at first but should become smooth, soft, and not sticky by the end. The kneading process can take up to 20 minutes if done by hand. If the dough is still very sticky after 5 minutes of kneading, add 15 to 20 grams of flour to the dough, a little at a time.

Test if the dough is done by doing the windowpane test – cut a small piece of the dough and stretch it using your fingers. The dough should be able to stretch to paper thinness and be translucent without breaking. If the dough breaks during the test, knead it for a few more minutes.

Lightly oil a bowl, place the finished dough inside and turn it around so that all sides of the dough are lightly coated with oil. Cover with cling film and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.

Punch the dough, then place a baking sheet on the surface and transfer the dough to it. Lightly flour the rolling pin and roll the dough into a length-wise rectangle (around 18×14 inches). Keep the thickness to around 1/2 inch.

Spread a thin layer of butter on the dough, then mix the brown sugar and cinnamon and generously sprinkle it on top of the butter.

Cut 1.5 inch width strips length-wise from the dough. Roll the first strip, starting from the edge closest to you. Make sure the roll is as tight as possible.

Place the first roll on top of the second strip, at the edge closest to you. Roll the strip around the first roll, keeping it tight as you roll. Repeat the process with till the 3rd or 4th strip, until the cinnamon roll becomes too big to handle. Once it does, place it on a baking sheet lined with baking paper, then place the remaining strips, one at a time, around the roll, pushing them down to secure them to the dough. Repeat until all the strips have been used.

Cover the dough with cling film and proof it until it doubles in size, for about 1-2 hours. You can also place the roll in the fridge at this step and let it chill overnight, then take it out 3-4 hours before baking and let it proof until it doubles in size.

Once the roll has doubled in size, preheat the oven to 160℃ and bake for 20-25 minutes.

Top the cinnamon rolls with the cream cheese glaze while they are still warm. Let the rolls cool for another 20-30 minutes before serving.