Combine warm milk, instant yeast, and sugar in a stand mixer bowl. Add bread flour, salt, eggs, and butter. Mix on medium-low speed for 5 minutes until the dough is soft and slightly tacky.

Transfer the dough onto a greased bowl, cover with a kitchen towel, and let it rise in a warm environment for about 45-60 minutes until doubled in size.

Mix softened butter, brown sugar, and ground cinnamon in a bowl to create the filling.

Roll the risen dough into a 14x20 inch rectangle, spread the filling mixture, roll tightly, and cut into 8 equal pieces.

Grease a baking dish, place the rolls spaced apart, cover with a damp cloth, and let rise while the oven preheats to 350°F for about 30 minutes.

Pour heavy cream over the rolls and bake for 25-30 minutes until golden brown.

Prepare frosting by beating cream cheese and butter until smooth. Gradually mix in powdered sugar, adjusting thickness as needed.

Once baked, let the rolls cool slightly and generously spread frosting over the warm rolls.