Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes.

Add the room temperature eggs, butter and sugar. Mix until combined.

Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes.

Scrape the dough off the beater blade and remove it. Attach the dough hook.

To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough.

Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.

Set the bowl in a warm place and allow the dough to rise until double.

While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined.

Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.

Flour a rolling pin and roll the dough to about a 24x15" rectangle.

Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.

Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9x13 baking pan.

Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.

Preheat the oven to 375ºF.

Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls.

Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.

While the rolls are cooling, prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.

Add in your favorite extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls.