In a bowl of a stand mixer, add the yeast, warm milk, and 1 tablespoon of sugar and stir gently with a spoon. Let the mixture sit for 10 minutes for the yeast to bloom.

Add the remaining sugar, salt, melted butter, lightly beaten eggs to the yeast mixture, and stir gently again until combined.

Add 3 cups of the flour to the wet mixture, and with the dough hook attachment, start kneading the dough at medium speed.

After the 3 cups of flour, add only 1 tablespoon at a time more of flour to the dough, until the dough still feels sticky, but does not stick to your finger when you touch it too much.

Once you have the dough ready, gently put it into a lightly greased large mixing bowl, cover with plastic wrap and set in a warm place allowing it to rise for 1 hour or until doubled in size.

Towards the end of 1 hour, mix together the ingredients for the filling until smooth and creamy.

Lightly flour a clean surface and pour the dough out of the bowl onto the surface. Gently press the dough releasing any trapped air pockets.

Roll out the dough with a rolling pin into a roughly 9x12 rectangle.

Smear the filling mixture all over the dough making sure to cover all of the surface.

Sprinkle the shredded mozzarella on top of the filling mixture all over the dough.

Using a knife or pizza cutter, cut 8 inch long, 1-2 inch wide strips of dough, and roll them into a cinnamon roll form.

Line the rolls into a lightly greased 9x12 baking pan, cover with plastic wrap again and set in a warm place for the final rise- 30 minutes.

Preheat the oven to 350F, lightly drizzle heavy cream over the tops of the rolls, followed by more cheese and seasoning, parsley too.

Lightly brushing an egg wash will help the rolls to turn golden brown (optional).

Bake the rolls uncovered for 20-25 minutes.

Brush a generous amount of the garlic butter over the rolls when straight out of the oven.