In a large bowl of standing mixer, combine flour, sugar, and salt.
In a small saucepan over medium-low heat, combine milk and butter; heat until butter has melted and mixture is warm (about 110°F). Whisk in yeast until it has fully dissolved. Pour mixture into dry ingredients in standing mixer with paddle attachment. Add egg; over medium speed, mix until a soft dough forms.
Transfer to a lightly floured surface. Knead for about 5 minutes; dough will look smooth. Place in a lightly greased bowl; cover loosely, and let dough rest while you prepare filling.
In a small bowl, combine brown sugar and cinnamon. Roll dough into a 14" x 8" rectangle. With step spatula, spread softened butter evenly over dough. Sprinkle cinnamon-sugar over the dough.
From the long side, roll up the dough to make a 14" log. Cut into 10 even pieces and arrange in a lightly greased 10" pie dish or baking dish. Cover pan with plastic wrap or a clean kitchen towel. Allow rolls to rise in a warm place (around 80°F) for 60–90 minutes, until doubled in size.
Preheat oven to 350°F. Bake for 20–25 minutes, or until lightly golden brown. Remove pan from oven and place on wire rack to cool.
For the POM glaze: In a large bowl using a standing mixer fitted with a paddle attachment, beat cream cheese on high speed until smooth. Add butter and beat until smooth and combined, then beat in confectioners’ sugar, POM Wonderful 100% Pomegranate Juice, red food coloring, and vanilla until combined. Spread icing over warm rolls using a step spatula or rubber spatula. Garnish evenly with POM Wonderful Pomegranate Arils. Serve immediately.
