Step 1

Warm milk in the microwave for 30 seconds, to just about 110F. Transfer warm milk to a large bowl or in the large bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top. Stir milk and yeast until yeast is mostly dissolved. Add Sugar, butter, egg, flour, and salt.

Step 2

Knead dough on medium speed for 3-4 minutes. The dough might seem wet at first but will become less sticky as you knead it. The dough should be soft, elastic, tacky and smooth. If the dough is still too wet, add another 1-2 tablespoons of flour. Alternatively, this can be done by hand.

Step 3

Grease prepared dough with oil and cover with plastic wrap or kitchen towel. Allow to rise for about 30 minutes or until almost doubled in size.

Step 4

While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon (DO NOT add heavy cream). Mix until well combined; set aside.

Step 5

Once the dough has doubled in size, transfer it to a well-floured surface and Roll it into a 9x14-inch rectangle using a rolling pin. Spread filling over dough, leaving about 1/4 inch border all around the outside of the dough. Starting with the 14’’ side, tightly roll into a log and place the seam down to ensure it’s sealed.

Step 6

Cut the dough into 4 equal segments then cut each segment into 3 rolls, about 1 inch each. You should end up with about 12 equal slices. Place the rolls in a buttered or greased 9×13 dish. Cover with a towel to rise for 1 hour.

Step 7

Preheat the oven to 350F. Heat heavy cream in the microwave for 30 seconds until lukewarm. Pour heavy cream evenly over rolls and bake for 25-30 minutes or until the tops are a light golden brown.

Step 8

While the rolls are cooling, in the bowl of an electric mixer or by hand, combine the cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy. Spread onto the warm rolls and enjoy!