Activate the yeast

• Warm the milk in the microwave for 30 seconds, to just about 110 °F.
• Transfer the warm milk to a large bowl or the bowl of a stand mixer fitted with the dough hook.
• Sprinkle the yeast on top and stir until mostly dissolved.

Make the dough

• Add the sugar, melted butter, egg, flour and salt.
• Knead on medium speed until soft, elastic, tacky and smooth; the dough may seem wet at first but will become less sticky.
• If still too wet, add a little more flour; this can also be done by hand.

Let the dough rise

• Grease the dough with oil and cover with plastic wrap or a kitchen towel.
• Let rise until almost doubled in size.

Make the filling

• In a medium bowl, combine the softened butter, brown sugar and cinnamon (do not add the heavy cream).
• Mix until well combined and set aside.

Roll out and fill the dough

• Transfer the risen dough to a well-floured surface and roll into a 9x14-inch rectangle.
• Spread the filling over the dough, leaving a 1/4 inch border all around.

Shape the rolls

• Starting from the 14-inch side, tightly roll into a log and place seam down to seal.
• Cut into 4 equal segments, then cut each segment into 3 rolls, about 1 inch each, for about 12 slices.
• Place the rolls in a buttered or greased 9x13 dish.

Second rise

• Cover the rolls with a towel and let rise.
• Preheat the oven to 350 °F.

Add cream and bake

• Heat the heavy cream in the microwave for 30 seconds until lukewarm.
• Pour the cream evenly over the rolls.
• Bake until the tops are a light golden brown.

Make the cream cheese frosting

• 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.

Frost and serve

• Spread the frosting onto the warm rolls.
• Enjoy!