Activate Yeast: Get a big bowl or use your mixer’s bowl. Mix warm milk (heated to about 100°F or 38°C), 2 tablespoons of sugar, and yeast. Stir until it gets foamy on top, which takes around 5 minutes.

Add the remaining sugar, eggs, and salt: Start by adding the rest of the sugar (½ cup/100g) and the softened butter to the bowl. Mix them on medium until the butter looks a little broken up. Next, put in the eggs and salt and mix again on medium.

Gradually Add Flour: Lower the mixer speed and slowly add all-purpose flour, one cup at a time. Make sure each cup mixes in before adding the next one.

Knead the Dough: Keep the dough in the mixer (use the dough hook if you started with the paddle attachment) and knead it for another 5 minutes.

First Rise: Lightly grease a large bowl with oil or use nonstick spray. Put the dough in the bowl, turning it to coat all sides with oil. Cover the bowl and allow the dough to rise in a warm spot for about 2 hours or until it doubles in size.

Prepare Baking Dish: Grease the bottom and sides of a 9x13-inch metal or glass baking dish.

Make the Sauce: In a saucepan over medium heat, melt the butter, then add the brown sugar and syrup. Stir constantly until the mixture is smooth and well combined. Remove from heat and stir in the whipping cream.

Roll Out the Dough: After the dough has risen, gently punch it down to release the air. Place it on a floured work surface and roll it out into a smooth 12x18-inch rectangle.

Prepare the Filling: Spread melted butter evenly over the dough. In a small bowl, mix sugar and cinnamon and sprinkle this mixture evenly over the butter. Roll up the dough tightly into an 18-inch-long log.

Second Rise: Cover the rolls tightly and let them rise until they get puffy, which should take about 1 hour.

Preheat the Oven: Heat your oven to 350°F (177°C).

Bake for 20 – 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray and serve warm, sticky-side-up.