Make the milk bread dough

• Warm the milk to about 38°C and stir in the yeast and a spoonful of the granulated sugar; let it sit 5-10 minutes until foamy.
• In a stand mixer, combine the bread flour, remaining granulated sugar and salt.
• Add the yeast mixture and the eggs, then knead with the dough hook until a shaggy dough forms.
• Add the softened butter a little at a time and knead until the dough is smooth, elastic and pulls away from the bowl.

Let the dough rise

• Shape the dough into a ball and place it in a lightly greased bowl.
• Cover and let rise in a warm place until doubled in size.

Make the salted caramel sauce

• Melt the granulated sugar in a saucepan over medium heat without stirring, swirling occasionally, until it turns a deep amber.
• Carefully whisk in the warmed heavy cream (it will bubble up).
• Add the cubed butter and whisk until fully melted and smooth.
• Stir in the flaky sea salt and pour the caramel into a bowl to cool.

Make the cinnamon sugar filling

• Mix the brown sugar and ground cinnamon together in a small bowl.

Roll, fill and shape the rolls

• Roll the risen dough out on a lightly floured surface into a large rectangle.
• Spread the softened butter evenly over the dough, then spread a layer of salted caramel on top.
• Sprinkle the cinnamon sugar mixture evenly over the whole surface.
• Roll the dough up tightly into a log and cut it into 12 equal rolls.
• Arrange the rolls in a greased baking dish.

Second rise

• Cover the dish and let the rolls rise in a warm place until puffy and nearly doubled.

Bake

• Preheat the oven to 175°C.
• Bake the rolls until golden brown and cooked through in the center.

Make the salted caramel cream cheese frosting

• Beat the softened cream cheese and butter together until smooth and creamy.
• Add the sifted powdered sugar and vanilla extract and beat until fluffy.
• Mix in a few spoonfuls of the cooled salted caramel sauce until fully incorporated.

Frost and serve

• Spread the salted caramel cream cheese frosting generously over the warm rolls.
• Drizzle the remaining salted caramel sauce over the top.
• Serve warm.