In a large bowl whisk together 4 cups of flour, 1/3 cup sugar, 1 tsp salt. Then whisk in 1 pkg of instant yeast.

Mix in 6 Tbsp of softened butter, 1 cup of milk, and 1 beaten egg. Combine mixture to a shaggy mass.

Turn out onto a clean surface and knead until you have a smooth dough, about 10 - 15 minutes.

Lightly oil a large bowl, place dough ball inside, and cover. Let rise 1-2 hours or until doubled in size.

While dough is rising, mix together 1 cup of brown sugar, 2 tsp cinnamon, 1 pinch of salt, and 1 pinch of nutmeg with one stick of softened butter.

When dough has doubled, punch down, and roll out onto a floured working surface until dough is a large rectangle, about 15” x 13”.

Evenly spread brown sugar mixture over the rectangle, almost to the edges. Tightly roll the dough into a log, rolling from the longest edge.

Score dough into 12 even sections. (I had to redo mine a few times 😅) and cut using a serrated knife. Place rolls into a buttered 9x13 baking dish.

Cover and let rolls rise again, until doubled. Pre-heat oven to 375 while rolls are rising.

Bake uncovered for 20-25 mins until tops are golden brown.

While rolls are baking, mix together 1 stick of softened butter, 1.5 cups of powered sugar, 1 tsp vanilla, 1 pinch of salt, 2-3 Tbsp of milk and a couple of Tbsp of softened cream cheese. (I kind of eye-balled the icing.)

When rolls are done baking, top with icing mixture and serve while warm.