• Preheat oven to 350°F and grease four mini bundt pans.
• Combine 1 cup of warm milk, dry yeast, sugar, and salt in a large bowl.  Stir ingredients to combine. 
• Let it sit for around 10 minutes, and the mixture should become frothy.  Make sure it is not cold in your house, or it will not rise. 
• After the yeast mixture is ready, add the softened butter and egg.  Mix.
• Gradually add in 3 cups of all-purpose flour.  Knead dough until it no longer sticks to your hands and bounces back when touched. 
• Cover and let rise for 1 hour.  It should double in size. 
• Once the dough is ready, roll the dough into balls and roll it into the butter and cinnamon mixture. 
• Make all of the balls and dip into the mixture. Set aside.
• Layer the balls in a pan and drizzle half of the remaining butter and cinnamon mixture over top of the balls.
• Repeat.
• Fill each bundt pan until about halfway full.
• Bake for about 25 minutes or until browned, and a toothpick in the center comes out clean. 
• Let bundts cool for about 10 minutes, and then, using a cookie sheet, cover pans and flip.
• Let cool for an additional 5 minutes, and remove bundt pans.
• Drizzle prepared glaze over mini bundts and serve.

To Prepare Filling

• Melt ¾ cup butter and mix in brown sugar and cinnamon. 
• Set Aside.

To Prepare Glaze

• Beat together the cream cheese, butter, powdered sugar, and vanilla.
• Add in the 2 tablespoon of milk.  If the glaze isn't creamy enough, add in 1 teaspoon of milk at a time until it is the desired consistency.