In the bowl of a stand mixer fitted with a dough hook attachment, add heavy cream, milk, sugar, flour, instant yeast and salt. make sure that all the ingredients are at room temperature and that you add them in the order that is stated here.

Turn on the mixer to the lowest setting, and let it mix the ingredients together for around 15 minutes. once the 15 minutes are over, the dough will have come together. it might be sticking to the bottom of the bowl slightly, but it shouldn’t be sticking to the sides of the bowl at this point.

Cover the bowl with a towel or clingfilm/plastic wrap, and let the dough rest in a warm place for an hour or two, or until the dough has doubled in size.

Make the cinnamon sugar filling. in a small bowl, add brown sugar and ground cinnamon and mix together.

Once the dough has doubled in size, punch the air out, then mix again using the stand mixer on the lowest setting for 5 minutes to get rid of any air bubbles.

Roll out the dough into a rectangle, until the sides of the rectangle are about ¼ inch in thickness.

Leave a 1 inch gap at the bottom of the rectangle of dough, and add softened butter to the rest of the dough. spread the softened butter over the dough until covered, making sure to leave that 1 inch gap at the bottom.

Add the cinnamon sugar mixture on top of the butter and gently press it in until all of the butter is covered in the mixture.

Tightly roll the dough up and away from you into a log shape, and then use a sharp knife or floss to slice the dough into slightly larger than 2 inch pieces. this should give you about 7 big cinnamon rolls, not including the ends.

Grease a baking dish with butter, then place the cinnamon rolls on the dish, making sure that there is a small amount of space between them so that they have enough room to expand during the second rise.

Cover the baking dish with a towel, then let it rest in a warm place for about 40 minutes to an hour.

Preheat oven to 180°C (350°F) about 15 minutes before baking the cinnamon rolls.

Once your cinnamon rolls are ready and have expanded slightly, gently pour heavy cream over all of the cinnamon rolls, then bake the cinnamon rolls at 180°C (350°F) for 10 minutes on the bottom rack, and then another 10-15 minutes on the middle rack.

While the cinnamon rolls are baking, make the cream cheese icing. in a bowl, add room temperature butter and room temperature cream cheese. using a mixer, beat the butter and cream cheese together until smooth.

Gradually add powdered sugar to the mixture in small amounts, whipping it in with the hand mixer each time. continue to do this until all of the powdered sugar has been added and the frosting looks completely smooth.

Add vanilla extract and lemon juice and mix it into the frosting.

Remove the cinnamon rolls from the oven, let them cool slightly in the pan for 5-10 minutes, then top each one with a generous amount of cream cheese frosting while the cinnamon rolls are still slightly warm.

Let's eat!