Pour the warm milk 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.

Knead 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. Place the dough in the greased bowl. Cover the bowl and allow the dough to rise until double.

Prepare the cinnamon filling by combining the soft butter, brown sugar and cinnamon in a medium bowl.

Turn out the dough onto a floured surface and roll it to about a 24x15" rectangle.

Smooth the cinnamon filling over the whole dough rectangle. 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.

Preheat the oven to 375ºF. Warm the heavy cream and pour it over the top of the rolls.

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

Prepare the cream cheese frosting by combining the softened cream cheese and butter. Add the extract and powdered sugar, and beat until combined.

Spread the frosting over the cooled rolls.