In a large bowl, stir together 2 Tbsp instant yeast and 1 cup warm water until dissolved. Let stand 2 minutes until foamy.

Add ⅓ cup vegetable oil, 2 Tbsp maple syrup, and 1 egg to the yeast mixture. Mix well to break up the egg yolk completely.

Add 3 cups all-purpose flour and 1 tsp salt to the bowl. Mix until a shaggy dough forms, about 1 minute.

Transfer dough to a lightly floured surface and knead for 3-5 minutes until smooth and elastic. If dough feels sticky, add 1-2 Tbsp additional flour while kneading.

While dough rests, mix ½ cup softened butter, ½ cup brown sugar, and 2 Tbsp cinnamon in a small bowl until well combined into a spreadable paste.

Roll dough into a 12x16 inch rectangle, about ¼ inch thick. The dough should stretch easily without springing back.

Spread the cinnamon butter mixture evenly over the dough, leaving a 1-inch border along one long edge.

Starting from the long edge opposite the border, roll the dough tightly into a log.

Cut the log into 10 equal pieces using a sharp knife or unflavored dental floss. Each roll should be about 1½ inches thick.

Heat a large skillet or cast iron pan over medium-low heat. Arrange cinnamon rolls cut side up in the pan, leaving slight space between each roll.

Cover the pan with a tight-fitting lid and cook for 8 minutes. The bottoms should be golden brown when you peek.

Flip each roll carefully with a spatula, cover again, and cook for another 5-7 minutes until both sides are golden and the centers spring back when gently pressed.

While rolls cook, beat together 4 oz softened cream cheese until fluffy. Add 1 cup powdered sugar and ½ tsp vanilla, beating until smooth. Add milk only if needed for spreading consistency.

Transfer warm rolls to a serving plate and spread generously with cream cheese frosting while still warm. Serve immediately.