Bloom the yeast

• Warm the whole milk in the microwave until lukewarm, not hot.
• Stir in the granulated sugar, honey and instant yeast.
• Cover and let stand until foamy.

Make the dough

• Add the eggs, egg yolk, nonfat dry milk powder, salt and most of the flour to the yeast mixture.
• Mix until the flour is incorporated, then add the softened butter and mix.
• Knead for about 5 minutes, adding flour a spoonful at a time until the dough is soft and only slightly tacky.

First rise

• Transfer the dough to a clean bowl.
• Cover and let rise until doubled in size.

Make the cinnamon filling

• Stir the softened butter, brown sugar and cinnamon into a paste.

Roll out and fill

• Roll the dough into a 14x19 inch rectangle.
• Spread the filling over the dough, leaving no bare spots.
• Spread a little filling in the bottom of the baking dish.

Shape the rolls

• Cut the dough into 12 rolls with a pizza cutter.
• Arrange the rolls in the baking dish, not too tight and not too loose.

Second rise

• Cover the rolls with a damp clean tea towel.
• Let rise until puffy.

Add cream and bake

• Pour the warm heavy cream into the crevices between the rolls.
• Bake at 350 °F (175 °C) for 20 minutes.
• Loosely cover with foil and bake another 10 minutes, until the center rolls reach about 200 °F (93 °C).

Make the cream cheese icing

• Beat the cream cheese and softened butter until smooth.
• Add the powdered sugar, vanilla, heavy cream and a pinch of salt and mix until creamy.

Frost and serve

• Frost the rolls while they are still warm.
• Serve warm.