In a large bowl (or bowl of your stand mixer) combine 1 cup warm milk and 2 ¼ tsp yeast. Stir and let sit for 5 minutes until foamy.

Add in ⅓ cup melted butter, ½ cup sugar, 2 eggs and 1 tsp salt. Stir to break up eggs and combine everything.

Add in 4 cups bread flour (you may need more if it’s humid where you live, add in a little at a time if so).

Mix together with paddle attachment (or silicone spatula) until a crumbly, shaggy dough forms. Stop mixing and let sit for about five minutes to soak up all the liquid into the flour.

Using the dough hook (or kneading by hand on a lightly floured surface) knead on LOW for 5 minutes. Dough should be stretchy, soft and fairly smooth. Remove from bowl and form into a ball.

Spray your bowl with oil, and toss the dough ball in the oil to coat. Cover with plastic wrap or towel and let rise on counter for 1-2 hrs or until it doubles. While rising, make the filling.

Stir all filling ingredients together until cohesive and set aside.

Once dough has doubled, turn it out onto a lightly floured surface and roll into a large rectangle, with the long side closest to you. It should be about ¼ inch thick.

Scoop ALL of the filling onto your rectangle and spread out to every edge. You may need to microwave your filling for a few seconds to make it more spreadable.

Once your entire rectangle is covered, roll long ways (starting closest to you then rolling away from you) into a tight log.

Cut the log into 12 equal pieces and place 'pretty side' up in a well greased 9x13 pan.

Cover and let rise while you preheat oven to 375°F.

Once oven is preheated, pour over ½ cup heavy cream into the rolls making sure it gets mostly ON the rolls.

Bake for 25 minutes until they just start to brown on the top edges.

While baking, make the frosting. Cream everything but the sugar together until fluffy. Add sugar and mix until smooth.

Top freshly baked cinnamon rolls with frosting and enjoy!