Activate the yeast

• Preheat the oven to 200 °F (95 °C).
• In a bowl, combine the warm milk, instant dry yeast and brown sugar.
• Lightly whisk and set aside.

Make the dough

• Add the egg, softened butter and fine sea salt to the activated yeast mixture.
• Whisk to combine.
• Add the all purpose flour, about 1/2 cup at a time, using a dough hook if you have a mixer or a bowl and utensils if not.

Knead the dough

• Knead on low speed.
• Increase to medium high and knead until the dough is soft and pliable, adjusting with milk if too dry or flour if too sticky.

Rest the dough

• Cover the dough and let it rest.
• Meanwhile, lightly flour a clean surface.

Roll out the dough

• Roll the dough into a 12 by 18 inch rectangle, about 1/4 inch thick and even.
• Dust the rolling pin with flour so it doesn't stick.

Add the filling

• Evenly spread the softened butter across the dough.
• Mix the brown sugar and ground cinnamon together.
• Sprinkle the mixture evenly over the buttered dough.

Roll and cut the rolls

• Roll up the dough tightly, either as a whole or by cutting slices across the dough with a pizza cutter and rolling each roll individually.
• Cut about 2 inch thick slices with a serrated knife to make 8 to 9 cinnamon rolls, rolled evenly, not too tight and not too loose.

Let the rolls rise

• Place the cinnamon rolls into a lightly greased 9 by 13 baking dish.
• Cover with saran wrap, turn the oven off and place the rolls in the heated oven to rise.
• Remove the saran wrap.

Bake the cinnamon rolls

• Quickly pour the heavy cream over the cinnamon rolls.
• Place back into the oven uncovered and turn the oven on to 375 °F (190 °C).
• Bake until the tops are golden brown.

Cool and glaze

• Let the cinnamon rolls cool before adding the icing.
• The icing should melt and become a beautiful glaze on top.