1. In the bowl of a stand mixer, fitted with the dough hook attachment, add milk, sugar, yeast, flour, egg, butter and salt. Knead the mixture for 5 minutes, then transfer to a greased bowl. Spray the top of the dough with nonstick cooking spray. Cover the dough with plastic wrap.

2. Allow the dough to rise for 1 hour in a warm place.

3. Meanwhile, make the cinnamon sugar filling. In a medium size, microwave proof bowl, melt butter, then add brown sugar and cinnamon. Stir to combine.

4. Punch dough down and roll dough out into a 14×22 inch rectangle. Spread the cinnamon sugar filling over the entire surface of the dough. Divide the rectangle in half vertically and horizontally, so you have 4 rectangles. Roll each up into a cylinder, starting at the long edge.

5. Preheat oven to 350F. Use a piece of dental floss to cut into mini cinnamon rolls. You should get roughly 40 mini cinnamon rolls.

6. Place mini cinnamon rolls in a greased 9×13 inch pan, and if you have leftover, place the remaining in a greased 9×5 inch loaf pan.

7. Bake in preheated 350F oven for 18-20 minutes, or until light golden brown.

8. Make the cream cheese icing. In a medium size bowl, add softened cream cheese, powdered sugar, and heavy cream or milk. Stir until combined. Spread icing over cinnamon rolls. Serve and enjoy!