Warm up your milk in a small saucepan over medium-low heat, you just want it to be lukewarm. Too hot and it will kill the yeast! Pour the milk into a medium bowl and add the yeast, stirring to combine. Leave for 5-10 minutes until it has foamed and there are bubbles
In the bowl of a stand mixer with the dough hook attachment, add the flour, salt, and sugar and mix to combine.
Pour the milk, butter and eggs into the stand mixer bowl bowl, and mix on low speed for 2-3 minutes. Raise the speed to medium and mix for another 3 minutes. Your dough should be smooth and not too sticky.
Take the dough out of the bowl and oil it, then scrape the dough back into it. Cover it loosely with clingfilm and let it rise at room temperature until it has doubled in size, about an hour to an hour and a half.
Butter a 9x13 baking dish.
Turn your dough onto a floured work surface and use a floured rolling pin to roll it into a large rectangle, measuring 18 inches (46cm) long, and 12 inches wide (30.5cm).
Mix together the cinnamon, sugar, and salt in a small bowl. Use a pastry brush to brush over the softened butter, leaving a ¼ inch margin, then sprinkle over the cinnamon mixture.
From the long side, roll it into a tight spiral. Cut it into 12 pieces using either unflavored dental floss or a serrated knife. Place them into your buttered dish.
Cover loosely with clingfilm and let rise for about an hour. You’ll know the dough is ready when you poke it, it bounces back but leaves a bit of a dent. If the indentation doesn’t stay, it needs longer. You can also do this all the night before, allow them to rise for just 30 minutes (instead of 1 hour), put them in the fridge (covered with clingfilm) at this point and the next morning let them come to room temperature before baking (for about 1 hour)
Preheat your oven to 350°F/180°C. Warm the heavy cream in a small saucepan. Just before putting it into the oven, pour your warm heavy cream on top of the rolls, and in the spaces between the rolls. Bake for 25-30 minutes until golden brown.
Frosting
In your stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth.
Add in the powdered sugar, milk and vanilla and beat on low speed for about 30 seconds. Increase the speed to high and beat for 1 minute. Spread over warm cinnamon rolls.
Notes
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Cream: If you're based in Europe, you can use double cream instead of heavy cream.Storage: Cover the rolls and keep them in the fridge for up to 5 days. You can warm them up in the microwave or oven.Overnight Rolls: you can make these rolls the night before, that way you have fresh cinnamon rolls in the morning! Make them up until you place the cinnamon rolls in the buttered dish and let them rise for just 30 minutes. Then place in the fridge overnight. The next morning, take them out of the fridge and let them come to room temperature for about 1 hour before baking.Freezing: Let the rolls cool completely. Place in a freezer bag or container and freeze for up to 3 months. To serve, take them out of the freezer the night before and let them defrost in the fridge. The next morning, heat your oven to 350 and bake for about 10 minutes.