Line a 9”x13” baking dish with parchment paper. Set aside.

In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dishtowel and let the yeast proof for 10 minutes.

While your yeast is proofing, prepare filling by combine softened butter, sugars, cinnamon, and vanilla in a medium mixing bowl. Set aside.

After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.

Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.

Lightly flour surface and rolling pin. Roll the dough out until it is approximately 14” × 18” rectangle that is 1/4” thick.

Spread filling evenly over the entire surface of the dough.

Beginning at the short side, roll the dough up.

Use a serrated knife cut the dough into 12 rolls.

Place cinnamon rolls in the prepared pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.

Preheat the oven to 350℉.

Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.

For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth. Frost cinnamon rolls and serve warm!