Cinnamon Rolls with Heavy Cream

Instructions:

1. Combine warmed milk, heavy cream, and instant yeast in a mixer bowl. Note: Ensure the milk is exactly 110°F to wake the yeast.
2. Add sugar and salt, then stir in the egg and softened butter.
3. Gradually add the bread flour, mixing on low speed until a shaggy dough forms.
4. Increase to medium speed and knead for 5-7 minutes until the dough is smooth, elastic, and clears the sides of the bowl. Note: This is the windowpane stage where the dough can stretch thin without tearing.
5. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft free spot for 60-90 minutes until doubled in size.
6. Punch down the risen dough and roll it out on a floured surface into a 12x18 inch rectangle.
7. Spread the softened butter evenly across the surface, then sprinkle the mixture of cinnamon and sugar over the butter.
8. Roll the dough tightly into a log and use a serrated knife or unflavored dental floss to slice into 12 rolls.
9. Place rolls in a greased pan and bake for 25 minutes until golden and smelling of toasted sugar.
10. While the rolls are cooling slightly, beat the cream cheese, butter, powdered sugar, vanilla, and cream together until velvety and smooth.