In a mixing bowl add your WARM milk/water (can’t be hot or the yeast will die) and sprinkle your yeast on top and lightly mix. Cover and let them “bloom” for about 10 minutes

Once you see “clouds” in the milk it’s time to make the dough

Add eggs + sugar + salt and mix (using a hook attachment)

Add your flour and mix until combined and can slowly add the rest of the flour (a little at the time)

Once a dough it formed cube your butter and start adding a little at the time until fully incorporated

Lightly oil your hands and pick up the dough out of the bowl and oil your bowl + dough

Place back in the mixing bowl and cover and in a warm place for about an hour or until double in size (or in oven on proof mode 100F for a faster turn around).

Mix the butter and brown sugar in a bowl with a spatula until smooth

Preheat your oven to 350F (176C)

Once doubled in size, roll out the dough (can lightly flour your surface) until pretty thin, and spread your butter/ brown sugar spread all over + add your jam on top. 

Roll and cut. This may be messy since the jam is very liquidy. But enjoy it!! When rolling each dough (watch PT.1 of my tiktok below) make sure the jam is still inside the dough since it may fall out.  

Place your rolls in a pan and pour the heavy cream all over the rolls (if you have left over just pour on top) and bake for about 30-40 minutes.

in another bowl or mixing bowl add your butter, cream cheese and heavy cream and cream until smooth and fluffy. Add vanilla, salt and powdered sugar until you get a gooey but stable consistency

Once the rolls are out of the oven let them cool for about 10 minutes and spread frosting on top while they are warm (NOT hot) and serve!