Activate the yeast: In a large bowl, add warm milk and yeast. Let it sit for about 10 minutes until foamy.

Make the dough: Add sugar, salt, eggs, and melted butter. Mix together, then gradually add flour. Mix for 1 minute, let rest for 5 minutes, then knead (or mix with a dough hook) for 7–8 minutes until the dough is soft and smooth. If dough feels too sticky, add flour ¼ cup at a time until it feels like soft playdough.

First rise: Lightly oil your hands and knead the dough once or twice more. Cover the bowl with a warm towel and let rise in a warm spot for about 1 hour, or until doubled in size.

Prepare the filling: In a small bowl, combine brown sugar, room-temperature butter, and cinnamon until smooth.

Assemble rolls: Dust your counter with a little flour, place the dough on it, and roll it out into a large rectangle. Spread the cinnamon mixture evenly over the dough. Roll the dough up tightly into a log, then cut into 1½–2 inch thick rolls using a knife or string.

Second rise: Place rolls in a greased baking dish. Cover and let rise again for 30 minutes.

Add cream and bake: Pour ½ cup warm heavy whipping cream evenly over the rolls. Preheat oven to 375°F (190°C) and bake for 23–25 minutes, or until golden brown.

Make frosting: Beat cream cheese and butter together until smooth. Add vanilla and powdered sugar and beat until creamy.

Frost and serve: Spread the frosting on warm rolls — or, if you’re like me, eat one hot and gooey right out of the oven.