• Add 1 tablespoon sugar and yeast to the warm milk. Stir slightly to combine. Cover with a plate and let sit for 5 minutes for the yeast mixture to proof.
• In the bowl of a stand mixer, cream together the butter and remaining sugar suing the paddle attachment.
• Add the eggs, mix in completely.
• Add the yeast mixture next and mix for a few seconds. Stop the mixer, and scrape down the bowl using a rubber spatula.
• Then add in the flour, and mix until well incorporated. Turn out the dough onto a lightly floured piece of parchment paper. Knead the dough for about 4-5 minutes by hand.
• Using a rolling pin, roll the dough out to 19 to 21 inches long.
• Brush butter over the dough, leaving about ¾ inch around the sides.
• Combine the cinnamon with the brown sugar, and then sprinkle evenly over the butter on top of the entire surface of the dough.
• Beginning at one end, start rolling the dough up like you would a jelly roll.
• Slice the dough into 12 one inch pieces and gently place into a greased 9x13 baking dish that's been sprayed with non-stick baking spray.
• Pour heavy cream over the rolls.
• Cover with a tea towel or plastic wrap.
• Let the rolls rise in a warm place for 60 minutes or until doubled in size.

Baking Instructions

• Preheat the oven to 375°F.
• Bake for 20-25 minutes.
• Remove from the oven and let cool while you prepare the homemade cream cheese frosting.

Cream Cheese Frosting:

• Prepare the frosting by combining together all the ingredients in the bowl of a KitchenAid mixer.
• Once smooth, spread the frosting on top of the slightly cooled cinnamon rolls.
• If you add the frosting too soon, it will begin to melt.