In a large mixing bowl, combine the 6 cups of flour, instant yeast, sugar, and salt.

In a separate bowl, mix together the whole milk and buttermilk, then heat the mixture until it reaches about 110°F.

Pour the milk mixture, melted butter, vanilla extract, eggs and egg yolk into the flour mixture. Mix until a soft dough forms.

Knead the dough by hand on a lightly floured surface or using a stand mixer for 5-10 minutes, until it's smooth and elastic. Gradually add up to ½ cup of additional flour as needed. The dough should be slightly tacky but easy to handle.

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

In a small bowl, mix the softened butter, brown sugar, cinnamon, toasted sesame oil, and vanilla extract until smooth.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 18x12 inches).

Spread the butter-cinnamon sugar mixture evenly over the dough. For extra sweetness, you can optionally sprinkle additional plain brown sugar and cinnamon on top.

Roll the dough tightly from the long edge, trimming off the ends. Slice the remaining dough into 8 evenly sized rolls.

Place the rolls in a greased 9x13-inch pan, leaving space between them to rise.

Cover and let the rolls rise again for about 30-45 minutes.

Preheat the oven to 325°F (160°C).

Pour the heavy cream (⅔ cup) evenly over the rolls before baking.

Bake the rolls for about 25-35 minutes, or until they are golden brown.

Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then add milk or cream to reach a smooth, spreadable consistency.

Spread the icing over the warm rolls and enjoy!