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In a bowl, add lukewarm milk, yeast, and sugar. Mix and let rest 5–10 minutes until it bubbles.
Add egg, cooled melted butter, yogurt and mix well. Add flour, cornstarch, and salt. Mix and knead into a very soft dough (8–10 minutes with a mixer or 10–15 minutes by hand). Cover and let rise until doubled in size.
Meanwhile, prepare the bottom layer: mix soft butter, brown sugar, and cream until smooth. Spread a thin layer in a 10x6-inch baking dish.
Make the cinnamon filling: mix soft butter, brown sugar, and cinnamon until combined.
For the frosting: beat butter until creamy, add cream cheese, then gradually beat in icing sugar, salt, and vanilla until smooth. Set aside.
Once dough has doubled, punch it down and roll into a rectangle (about 13x14 inches). Spread the cinnamon filling evenly.
Cut into strips (about 2.5 inches wide) with a pizza cutter or knife, roll each strip, and place them over the bottom layer in the baking dish.
Cover and let rise again for 30–45 minutes.
Pour heavy cream (as required) over the rolls.
Bake in a preheated oven at 175°C / 350°F for 25–30 minutes or until golden brown.