Make the dough

• Warm the milk and combine it with the yeast and granulated sugar in the bowl of a stand mixer, then let it sit until foamy.
• Add the flour, egg, salt and part of the softened butter, then knead with the dough hook until smooth and elastic.
• Cover and let the dough rise in a warm spot until doubled in size.

Prepare the caramel sauce

• Melt the remaining butter in a saucepan with part of the brown sugar, part of the cinnamon and the heavy cream.
• Simmer gently until the sugar dissolves and the sauce thickens slightly.
• Pour the sauce into the bottom of the baking dish.

Roll and fill

• Roll the risen dough out into a large rectangle on a floured surface.
• Spread softened butter over the dough, then sprinkle with the remaining brown sugar and cinnamon.
• Roll the dough up tightly and cut into individual rolls.

Bake the rolls

• Arrange the rolls cut-side up in the baking dish over the caramel sauce.
• Cover and let them rise again briefly, then brush with a little cream.
• Bake at 180 °C until golden and cooked through.

Make the cream cheese frosting

• Beat the cream cheese and remaining butter until smooth.
• Add the powdered sugar and vanilla and beat until fluffy.

Frost and serve

• Spread the cream cheese frosting generously over the warm rolls.
• Serve the rolls with the caramel sauce from the bottom of the dish spooned over.