Cinnamon Rolls with Heavy Cream

Instructions:

1. Combine warm milk, a pinch of sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
2. Add melted butter, sugar, egg, and salt to the yeast mixture. Gradually stir in the all-purpose flour one cup at a time.
3. Knead the dough by hand or with a stand mixer until smooth and tacky, but no longer sticking to fingers.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size (approximately 60-90 minutes).
5. On a floured surface, roll the dough into a rectangle approximately 12x18 inches.
6. Spread softened butter evenly over the dough, then sprinkle with brown sugar and ground cinnamon, pressing lightly.
7. Roll the dough tightly starting from the long edge and slice into 12 even rolls using dental floss or a serrated knife.
8. Place rolls in a prepared 9x13 inch baking pan and let rise for another 30-45 minutes.
9. Drizzle 2 tablespoons of heavy cream over the rolls and bake for 25 minutes.
10. Prepare the icing by beating together softened cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.
11. Spread the cream cheese icing over the rolls while they are still warm.