Prepare the Dough

Warm the milk in the microwave for 20–30 seconds until it reaches about 100–110°F. Add it to a bowl with the yeast, whisk, and let sit for 10 minutes until foamy.

Add the sugar, flour, eggs, salt, and butter to the same bowl.

Kneading by Hand

Mix with a wooden spoon until a shaggy dough forms. Transfer to a clean surface and knead for about 15 minutes until the dough becomes smooth, soft, and stretchy. If needed, add 1–2 tablespoons of flour.

Kneading with a Stand Mixer

Alternatively, knead using a stand mixer with the dough hook attachment on medium-high speed for 7–10 minutes until smooth and elastic.

First Rise

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60–90 minutes until doubled in size.

Prepare the Filling

Mix the softened butter, brown sugar, cinnamon, and salt until it becomes a spreadable paste.

Assemble the Rolls

Line a 9×13 inch baking pan with parchment paper.

Roll the dough on a lightly floured surface into a 12×18 inch rectangle.

Spread the cinnamon filling evenly over the dough.

Cut the dough into 12 strips (about 1 inch wide).

Roll each strip tightly to form cinnamon rolls and place them in the pan in a 4×3 arrangement.

Second Rise

Let the rolls rise again for 30–45 minutes until puffy.

Bake

Preheat oven to 350°F (175°C).

Pour the heavy cream evenly over the rolls just before baking.

Bake for 22–25 minutes until lightly golden.

Let the rolls cool for about 10 minutes.

Cream Cheese Icing

Whisk together cream cheese, butter, heavy cream, and icing sugar until smooth and creamy.

Spread generously over the warm cinnamon rolls.

Serve

Serve warm and enjoy!