Dough:

1. Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to a bowl with the yeast and whisk. If using active dry yeast, rest for 10 minutes or until the mixture looks foamy. If using instant yeast, proceed without waiting
2. Kneading by hand: Add the rest of the dough ingredients (sugar, flour, eggs, salt, and room temperature butter) to the same bowl. Use a large wooden spoon to mix everything and bring it into a shaggy dough. Tip out onto a clean work surface, then use clean hands to knead the dough with a push-pull motion. The dough will be sticky to begin with, but don't add more flour at this point. After 5 minutes, clean your hands to remove sticky dough bits from them. If the dough still feels too sticky, add just 1-2 tbsp flour and keep kneading. After about 15 minutes of kneading, the dough will become soft, smooth and very stretchy, and pass the window-pane test
3. Kneading with a stand mixer: Transfer the milk and yeast to the bowl of your stand mixer (or use that bowl to begin with), and add the rest of the dough ingredients. Knead using the dough hook attachment on medium high speed for 7-10 minutes, until the dough becomes smooth, pulls away from the edges of the bowl, and is stretchy enough to pass the window-pane test
4. Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and rest in a warm place (75-80F) for 60-90 minutes, or until the dough has at least doubled in size and springs back partly when gently poked with a finger

Filling:

1. While the dough is rising, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few seconds and mix again. It should be a soft, spreadable consistency

Assembly & baking:

1. Line a 9x13" baking pan with parchment paper
2. Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x18" rectangle as neatly and evenly as possible. The dough will be really soft so won't need much pressure
3. Use a spatula to spread the filling evenly across the rectangle
4. With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 18" long). This is easiest done if you use a long acrylic ruler and a pizza cutter
5. Roll each strip tightly into a cinnamon roll, and carefully transfer to the baking pan. You will arrange the rolls in a 4x3 formation
6. Once all rolls are shaped, let them rest in a warm spot for another ~30 minutes until they look puffed up, and spring back partly when gently poked
7. In the last 20 minutes of the second rise, preheat your oven to 350F (conventional / no fan)
8. Right before putting the rolls in the oven, pour the 3/4 cup heavy cream over them carefully, dividing evenly between each roll. The cream will get soaked up as the rolls bake
9. Transfer to the oven and bake for 23-25 minutes until the rolls develop a light golden color and feel firm to touch. If in doubt, I think it's better to slightly underbake for a gooey texture, vs overbaking and having dry rolls!
10. Remove from oven and let the rolls rest for 10 minutes

Cream cheese icing:

1. Whisk together the cream cheese, butter, cream and icing sugar until creamy to make the cream cheese icing
2. Spread generously onto warm rolls
3. Serve & enjoy!

Video Tutorial:

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