Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated.

Add the room temperature eggs, butter and sugar. Mix until combined.

Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes.

Scrape the dough off the beater blade and remove it. Attach the dough hook.

To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough.

Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.

Set the bowl in a warm place and allow the dough to rise until double, about 30 minutes.

While the dough is rising, prepare the cinnamon filling by combining the soft butter, brown sugar and cinnamon.

Sprinkle a pastry mat with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.

Roll the dough to about a 24×15" rectangle.

Smooth the cinnamon filling over the whole dough rectangle.

Starting on the long side, roll the dough up tightly jelly roll style.

Cut into 12 slices and place in a greased 9x13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes.

Preheat the oven to 375ºF.

Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls.

Bake in a preheated oven for 25 minutes or until lightly golden brown.

While the rolls are cooling, prepare the cream cheese frosting by combining softened cream cheese and butter using a hand mixer.

Add in extract and the powdered sugar. Beat until combined and spread frosting over the cooled rolls.