1. Combine 1 packet active dry yeast with ¼ cup warm water and 1 tsp sugar. Stir and let sit for 5–10 minutes until foamy.

2. In a stand mixer bowl, combine the foamy yeast with ¾ cup warm milk, ⅓ cup melted butter, ¼ cup sugar, and 1 egg. Mix on low speed until smooth.

3. Add 1 tsp salt and 3 cups bread flour, one cup at a time. Mix on low, then knead on medium speed for 8–10 minutes until dough is smooth and elastic.

4. Pinch off a golf ball-sized piece of dough and stretch it. If it forms a thin, translucent windowpane without tearing, gluten is developed.

5. Place dough in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes or until doubled in size.

6. On a lightly floured surface, roll the dough into a 16×12 inch rectangle.

7. Brush dough with 3 tbsp melted butter, leaving a ½-inch border on one long side. In a bowl, mix ⅔ cup brown sugar, 1½ tbsp cinnamon, and 2 tbsp heavy cream. Spread over dough.

8. Tightly roll the dough from the long side opposite the clean edge. Pinch to seal. Slice into 12 pieces using unflavored dental floss.

9. Place rolls in a greased 9×13 inch pan. Cover and let rise for 30–45 minutes until puffy and touching.

10. Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden and internal temp reaches 190°F.

11. While rolls cool for 10 minutes, beat together 4 oz cream cheese, 3 tbsp butter, 1½ cups powdered sugar, ½ tsp vanilla, and 2–3 tbsp milk until smooth. Spread over warm rolls.