Gooey Bakery-Style Cinnamon Rolls

Combine milk and butter in a small saucepan.
Heat over low heat until butter is melted.
Cool to between 120 °F and 130 °F.
In the bowl of a stand mixer fitted with the dough hook, combine sugar, salt, yeast, flour.
With the mixer running at low speed, pour the milk mixture over the flour mixture.
Add egg.
Mix on low speed until incorporated, about 2 minutes.
Increase speed to medium high.
Knead until smooth and elastic, 8-10 minutes.
Place dough in a clean glass bowl or plastic container that has been sprayed with cooking spray.
Cover and allow to rise until doubled in bulk, about an hour.
For The Filling:
While the dough is rising, combine all ingredients for the cinnamon filling in a medium bowl.
Beat until combined. Set aside.
To Assemble:
Spray a large high sided pan with cooking spray. Set aside.
Roll dough into a rectangle that is ¼-inch thick.
Spread filling over top of dough, going all the way to the edges.
Starting with the long side, roll dough jellyroll-style.
Cut into 1½-inch slices.
Place rolls cut side down in prepared pan.
Cover with plastic wrap.
Set aside to rise until doubled in bulk, about 1½- 2 hours.
While dough is rising, heat oven to 350 degrees.
Bake rolls in preheated oven until lightly browned and set, about 20-25 minutes.