1. Activate the yeast by combining it with warm milk and granulated sugar in a stand mixer bowl; let sit for 5-10 minutes until foamy.

2. Mix the melted butter, egg, salt, and flour into the yeast mixture until a shaggy dough forms.

3. Knead the dough with a dough hook for 5-7 minutes (or by hand for 8-10 minutes) until smooth and elastic.

4. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. While the dough rises, combine the softened butter, brown sugar, and cinnamon to make the filling paste.

6. Punch down the risen dough, roll it into a 12×18-inch rectangle, and spread the filling evenly over the surface.

7. Roll the dough into a tight log, pinch the seam to seal, and slice into 12-14 equal rolls.

8. Arrange the rolls on a parchment-lined baking sheet in a bunny shape: a circle of 8-9 rolls for the body, one in the center for the head, two stretched ovals for ears, and one for the tail.

9. Cover the wreath and let it rise for another 30-45 minutes until puffy.

10. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, until golden brown.

11. While the wreath cools slightly, beat together the cream cheese, powdered sugar, vanilla, and milk to make the icing.

12. Drizzle the icing over the warm wreath and serve immediately.