1. Warm the milk to about 110°F, stir in sugar, sprinkle yeast over top, and let sit 5–10 minutes until foamy.

2. In a large mixing bowl, combine flour and salt. Add yeast mixture, melted butter, and egg.

3. Mix until a shaggy dough forms. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.

4. Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.

5. Prepare filling by mixing softened butter, brown sugar, and cinnamon into a smooth paste.

6. Punch down risen dough and roll it into a large rectangle, about 1/4 inch thick.

7. Spread filling evenly over dough, leaving a small border on one long edge.

8. Roll dough tightly into a log from the opposite edge.

9. Slice the log into 12 rolls, each about 1.5 inches thick.

10. To shape into hearts, unroll one end slightly, curl it inward, and pinch the bottom to form a point.

11. Place heart-shaped rolls on a parchment-lined baking sheet, spaced apart.

12. Cover and let rise 30–45 minutes until puffy. Preheat oven to 375°F.

13. Bake for 15–20 minutes or until golden brown and cooked through.

14. While baking, make icing: beat cream cheese until smooth, then mix in powdered sugar, vanilla, and milk.

15. Once rolls cool slightly, drizzle icing generously over the tops.