In a small bowl, combine 1 cup of warm milk with 2 1/4 teaspoons of active dry yeast and a pinch of granulated sugar. Let this mixture sit for about 5–10 minutes, or until it becomes frothy and bubbly, indicating that the yeast is activated.

In a large mixing bowl, add the yeast mixture, 1/4 cup of granulated sugar, 1 large egg, 1/4 cup of melted and cooled unsalted butter, and 1/2 teaspoon of salt. Gradually incorporate 3 to 3 1/2 cups of all-purpose flour until a shaggy dough begins to form.

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until it feels smooth and elastic.

Place the kneaded dough in a greased bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.

Prepare the filling by combining 1/2 cup of softened unsalted butter, 1 cup of light brown sugar, and 2 tablespoons of ground cinnamon in a mixing bowl. Blend until smooth and creamy.

After the dough has risen, punch it down gently to release any excess air. Roll it out into a rectangle approximately 16x12 inches. Spread the cinnamon filling evenly, then roll it up tightly to form a log. Cut into 9 to 12 equal pieces.

Arrange the sliced rolls in a greased baking dish, leaving space between them. Cover and let rise again for 30–45 minutes in a warm area.

Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until golden brown and the center is set.

Once baked, pour 1/2 cup of warmed heavy cream over the hot rolls. Allow to absorb for about 5 minutes.

In a mixing bowl, whip together 4 ounces of softened cream cheese, 1/4 cup of softened unsalted butter, 2 cups of powdered sugar, 1/2 teaspoon of vanilla extract, and 1-2 tablespoons of milk until smooth. Spread over the warm rolls.