Start by taking a small bowl. Combine and stir together warm milk and dry yeast in it. Now set it aside for the yeast to dissolve and activate for about 10 minutes.

Next, in a mixing bowl add eggs and sugar and beat on high speed for about 5 minutes. Then, reduce the mixing speed to low and add salt, melted butter, and the milk/yeast mixture.

Now add half of the sifted flour in the first round and then half a cup at a time thereafter until all the flour is properly incorporated. The dough should be soft and should not stick too much to the sides of the mixer bowl and silicone spatula or hands.

Next, cover the bowl with plastic wrap or a kitchen towel and place it on your kitchen counter in a warm spot to rise for an hour and a half to two hours.

Time to make the delicious cinnamon roll filling! The best time to make it is while the dough is rising. That’s when you also make the frosting.

Begin by taking a medium bowl and adding the softened butter, cinnamon, and brown sugar to it.

Mix it all with a spoon until it’s well mixed. Your cinnamon roll filling is ready! Set this filling aside on the countertop until ready for use.

Make sure to NOT refrigerate the filling or it will be impossible to spread over the rolled dough.

Let’s also make the cinnamon roll cream cheese frosting real quick while the dough rises!

Into a medium bowl, add softened butter and softened cream cheese.

Next, using a hand mixer, mix them until they’re well combined.

Now add sugar to the bowl and beat it until it’s dissolved, and the consistency is smooth and creamy, for about 30 seconds or so. Then add the rest of the ingredients: vanilla extract, salt, and heavy cream.

Beat well once more until all combined. Set aside on the countertop until it’s time to use it.

After an hour and a half to two hours, the dough should triple in size.

Remove the dough from the bowl and onto a floured surface. Next, split the dough into two. Roll out one chunk of the dough at a time using a rolling pin into a large rectangular shape about ½ inches thick.

Next, spread out half of the filling evenly over the entire rectangle. Roll the dough with filling tightly into a log. Pinch the edge of the dough to the roll so it doesn't unroll while it rises and bakes.

Now repeat the same steps with the other half of the dough. You can make the cinnamon rolls bigger by not splitting the dough into two chunks but by working with the entire dough at the same time.

Now you can use a string or clean dental floss to cut the log into 1-inch slices as shown in the picture below.

Next, place the rolls onto a baking pan lined with parchment paper and let it rise for 45 minutes in a warm place.

Personally, I preheat the oven to 105F then turn the oven off and place the rolls to rise into the warm oven.

Time to bake the cinnamon rolls! Preheat the oven to 350F (180C). Start by baking the rolls for 7 minutes then remove them from the oven.

Here’s the secret technique: pour 1 tbsp. of heavy cream over each cinnamon roll, then place it back into the oven and continue baking until they turn golden brown and all heavy cream melts.

Once they’re done baking, remove the baked rolls from the oven and let them cool for 10 minutes before frosting them.

To frost, simply spread out frosting over the warm rolls.