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Make starter by combining one cup of flour with 2 ½ teaspoons of yeast and one cup of warm water, cover and let proof for 45 minutes.
Heat milk until warm but not scalded (110 degrees or so) add butter.
Pour in the milk and butter into the starter
Add sugar and salt.
Begin adding flour little by little until it forms a workable ball.
Lightly flour your work surface and turn dough out onto the table. Knead, adding a little flour as needed so it does not stick.
Knead for about 10 minutes.
Proof dough for 40 minutes, or until doubled in size.
Roll dough into a rectangle. Spread enough soft butter over the surface to fully coat it.
Add a generous amount of brown sugar, white sugar, and cinnamon. Use your hands to spread the mixture evenly over the dough.
Roll tightly into a log and cut into equal-sized rolls. You should get about 10–12 large cinnamon rolls.
Place rolls onto a buttered cookie sheet or casserole dish with sides. Cover with plastic wrap and proof again until doubled in size.
Pour a little heavy cream over the top of the rolls.
Bake at 350°F for 30–35 minutes, or until golden brown and cooked through.