Melt the 1/3 cup butter in the dough ingredient list so it has time to cool a bit before adding it to the other ingredients. (You don’t want to kill your yeast.)

Take the eggs out of the refrigerator and put them in a bowl of hot water for two minutes to bring them to room temperature. Once they are room temp, crack them in to a small bowl and lightly whisk.

Microwave your milk for 90 seconds on high, (or adjust your time based on your microwave. You want it around 110-115 degrees.)

Pour the warmed milk in to your mixer bowl, sprinkle the yeast over the milk and then add the the sugar, melted butter, eggs, and salt.

Add the flour and then whisk together until the ingredients are just combined.

Using the dough hook, mix the dough on low speed for 2 minutes until the dough is soft and elastic.

Gently form the dough in to a ball in your hands, spray your bowl lightly with cooking spray and place the dough in it, cover with saran wrap and a clean towel and let rise in a warm place until doubled in size, about 60 mins.

In a small, clean bowl combine the softened butter, brown sugar, granulated sugar and cinnamon until it’s a nice, smooth spread. (It will take a couple of minutes to mash together with a spoon and will be very thick.) Set aside.

Grease a 10×15 baking dish.

Once your dough has risen, sprinkle a pastry mat or your clean counter with flour. Turn out the dough on to the mat and roll the dough in to a rectangle, (about 12×16.)

Spread the cinnamon/sugar butter filling all over the rectangle to about 1/2 inch from the edge. (The spread is thick so you will need to put dots of the filling all over the dough and then gently spread it together. It will take a couple of minutes but is worth it because the filling will stay in the roll and not leak out everywhere!)

Once your filling is spread evenly, roll up the dough tightly but gently along the longer edge.

Cut into 12 slices and place the rolls in your greased 10×15 baking dish.

Cover the dish in saran wrap, drape a clean towel over the pan and let rise an additional 20 minutes.

Preheat the oven to 375 degrees.

Warm the heavy cream, (about 30 seconds on high in the microwave), and pour it gently over the top of the cinnamon rolls.

Let sit another 5 minutes so the cream has a chance to start soaking in to the rolls.

Bake at 375 for 22-25 minutes. (The rolls should be golden brown.)

While the rolls are baking make your frosting.

Whip together the softened cream cheese and butter in your mixer until smooth.

Add the powdered sugar and extract. Beat together until combined.

Once your rolls are baked, remove from the oven and put the pan on a cooling rack. Spread the frosting on immediately while the rolls are still hot.