In a small saucepan combine milk, butter, and sugar and cook over medium low heat until lukewarm. The butter will not be completely melted, but should be lukewarm. If it is too hot it will kill the yeast, so wait a few minutes until it cools down before proceeding.

In the bowl of a stand mixer fitted with a dough hook, mix together all-purpose flour, yeast, and salt. With the machine running on low, add eggs and milk mixture. Knead on low speed until all of the dough comes together, then increase the speed to medium and knead until the dough is smooth and elastic, about 10 minutes. Transfer the dough to a lightly greased bowl, cover, and allow it to double in size, about 1 hour.

In a small bowl, whisk together brown sugar and cinnamon. Set aside.

In a medium bowl, whisk together cream cheese and butter on medium speed until smooth. Reduce speed to low and add powdered sugar and salt and mix until fully incorporated. Increase speed to high and whisk until light and fluffy. Set aside.

Set aside a parchment lined 9”x13” pan.

Preheat oven to 350°F.

After the dough has doubled in size, punch it down and transfer to a lightly floured surface. Roll the dough out into a large rectangle, about 15”x18”. Spread the filling butter evenly over the surface, followed by the prepared brown sugar mixture, leaving a ½-inch border along the edges.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a sharp knife or unflavored dental floss, trim and discard the edges, then gently slice into 12 segments. Place the rolls cut-side up in the prepared pans. Cover and allow them to rise until nearly doubled, about 45 to 60 minutes.

Once the rolls have risen, pour heavy cream over the tops and bake until lightly browned, about 22 to 27 minutes.

Remove from oven and spread the prepared frosting over warm rolls.