Cinnamon Rolls with Heavy Cream: Fluffy for 12 Servings

Instructions:

1. Combine warmed milk, heavy cream, and a tablespoon of sugar in the mixer bowl. Sprinkle yeast on top and let sit for 5-10 minutes until a foamy layer forms on the surface.
2. Add the remaining sugar, egg, and salt, mixing on low until combined.
3. Gradually add flour one cup at a time. Once the dough forms a shaggy mass, add the softened butter.
4. Knead on medium-low for 5-7 minutes until the dough is smooth, tacky but not sticky, and passes the windowpane test.
5. Place dough in a greased bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
6. Punch down the risen dough and roll it out on a lightly floured surface into a 12x18 inch rectangle.
7. Spread the softened butter evenly across the surface, then sprinkle with the brown sugar and cinnamon mixture.
8. Roll the dough tightly into a log from the long edge and cut into 12 equal rolls.
9. Place rolls in a 9x13 inch baking pan and bake for 25 minutes or until golden brown.
10. Whisk together cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth, then spread over the warm rolls.