Add milk, egg, and softened butter into the bread machine pan.
Add flour, granulated sugar, and salt on top.
Make a small well and add the active dry yeast.
Run the bread machine on the Dough cycle.
When the cycle finishes, remove dough and place on a floured surface.
Roll dough into a 16×12-inch rectangle.
Spread softened butter for the filling onto the dough.
Mix brown sugar, cinnamon, and cornstarch. Sprinkle evenly over butter.
Roll dough tightly into a log and slice into 12 rolls.
Arrange rolls in a greased baking dish.
Cover tightly and refrigerate overnight.
In the morning, let rolls come to room temperature for 45–60 minutes.
Preheat oven to 350°F (175°C). Bake for 22–26 minutes.
For the frosting: beat butter and cream cheese until smooth.
Add powdered sugar, vanilla, and salt; mix until creamy.
Spread frosting over warm cinnamon rolls and serve.
