Warm the milk to about 110–115°F. It should feel warm, not hot.

Lightly grease a 9x13 pan and set aside.

Have your softened butter and cream cheese ready.

In a large bowl, mix warm milk, yeast, and 1/2 cup granulated sugar. Stir and let sit for 5 minutes until foamy.

Add melted butter, beaten eggs, and salt. Stir to combine.

Add 2 cups of flour and mix until smooth.

Add the rest of the flour, 1/2 cup at a time, and mix until a soft dough forms.

Knead by hand on a floured surface or with a stand mixer dough hook for 5–7 minutes until smooth and elastic.

Place dough in a lightly greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.

Mix 1/2 cup softened butter, 1 cup packed brown sugar, 1/4 cup granulated sugar, and 2 tablespoons cinnamon until smooth and spreadable.

Punch down risen dough and roll it into a rectangle about 16x12 inches.

Spread the filling evenly over the dough, leaving a small edge.

Roll the dough tightly from the long side into a log.

Cut the log into 12 even rolls with a sharp knife or dental floss.

Place rolls in the prepared pan, cover, and let rise again for 30–45 minutes until puffy.

Whisk together 8 oz softened cream cheese, 1/3 cup softened butter, 2 cups powdered sugar, and 1 tsp vanilla or maple extract.

When rolls come out of the oven, pour warmed heavy cream over them for a moist top, then spread cream cheese frosting while warm so it melts into the rolls.

Preheat oven to 350°F (175°C).

Bake rolls 25–30 minutes until golden and cooked through.

Let cool 5–10 minutes, then frost generously.