Creating Sweet Rhubarb Cinnamon Rolls is a simple process if you follow these steps:

1. Activate Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour and salt.

3. Combine Wet Ingredients: Add softened butter, egg, and vanilla extract to the flour mixture. Once the yeast is frothy, add this to your bowl.

4. Knead the Dough: Mix everything together until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

5. First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

6. Prepare the Filling: In a small bowl, mix together brown sugar and cinnamon. Set aside.

7. Roll Out Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 12×18 inches.

8. Spread Filling: Evenly spread softened butter over the surface of the dough and sprinkle the cinnamon sugar filling on top.

9. Add Rhubarb: Distribute the chopped rhubarb evenly over the cinnamon-sugar layer.

10. Roll Up: Starting from one long edge, tightly roll the dough into a log. Pinch the seams to seal it.

11. Slice the Rolls: Cut the log into 12 equal pieces. Place them in a greased baking dish, spacing them closely together.

12. Second Rise: Cover the rolled cinnamon rolls with a towel and let them rise for 30 minutes until puffed.

13. Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).

14. Bake: Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.

15. Prepare the Glaze: While the rolls are baking, whip together cream cheese, powdered sugar, milk, and vanilla until smooth and creamy.

16. Cool and Glaze: Once the rolls are out of the oven, allow them to cool for 10 minutes before drizzling the cream cheese glaze over the top.