In a stand mixer or with an electric hand mixer, combine warm milk, yeast, sugar, and eggs. Beat until just combined. Add melted butter and beat again.

Add bread flour and salt and stir with a wooden spoon until just combined (do not overmix — a little flour in the dough is okay).

Knead for 8-10 minutes in a mixer with attachment or by hand. The dough will be a little sticky, but is ready once you poke a finger to it and the dough bounces back.

Place dough in a bowl coated with some oil and cover with plastic wrap and a towel. Allow to rise for about an hour (it should double in size).

Once it has risen, roll dough out on a well-floured surface to a rectangle, about 14x9 and about 1 inch thick.

Spread softened butter on dough, then sprinkle brown sugar/cinnamon mixture on top. Pat into butter so it sticks.

Tightly roll dough into a log-like shape. Cut into 1-inch pieces. You should get about 9-10 pieces.

Place in a greased 9x9 baking dish. Pour 1 cup heavy cream on top. If you have any leftover cinnamon sugar filling, you can sprinkle on top. Cook in a preheated 350 degree oven for 25-30 minutes.

While baking, combine all frosting ingredients: cream cheese, butter, powdered sugar, and vanilla extract. Top the cinnamon rolls immediately once they come out of the oven and allow the frosting to melt. Enjoy!