In a mixing bowl add your WARM milk (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 bread 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)

Mix all the ingredients in a bowl with a spatula until smooth

Once doubled in size, roll out the dough (can lightly flour your surface)  until pretty thin, and spread your filling 

Roll and cut (i like to cut using floss but can also use a knife)

Place your rolls in a buttered pan, cover and let them rest for another hour or until doubled in size

After about 30 minutes preheat your oven to 350F (176C)

Spread cream all over the rolls (if you have left over just pour on top) and bake for about 20-30 minutes

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

Once cinnamon rolls are out of the oven spread frosting on top while they are warm NOT hot and serve