Warm 1 cup of milk to about 110°F and mix it with 2 ¼ teaspoons of instant yeast until dissolved in a large mixing bowl. Add ⅓ cup of granulated sugar, ¼ cup of melted butter, and one beaten egg. Gradually incorporate 4 cups of all-purpose flour and 1 teaspoon of salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic, then place it in a greased bowl and cover with a damp cloth. Let it rise for 30-45 minutes, until doubled in size.

In a medium bowl, mix together ½ cup of softened butter, 1 cup of brown sugar, and 2 tablespoons of ground cinnamon until well combined. Set this mixture aside.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about ¼-inch thick. Spread the cinnamon filling evenly over the rolled-out dough. Starting from one long side, tightly roll the dough into a log. Cut the log into 12 equal slices and place in a greased 9x13 inch baking dish. Cover with a cloth to rise for another hour until puffy.

Preheat your oven to 350°F about 10 minutes before the second rise is complete. Once the rolls have risen, pour 1 cup of warm heavy cream evenly over the top. Bake in the preheated oven for 25–30 minutes, or until golden brown and the cream has been absorbed.

While the rolls are baking, prepare the cream cheese frosting by beating together 8 ounces of softened cream cheese, ¼ cup of softened butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until light and fluffy. Set aside.

Once the rolls are out of the oven, let them cool for about 5 minutes before spreading the cream cheese frosting over the top. Allow the frosting to set for a couple of minutes before serving.