Prep your workspace and ingredients by clearing your counter space and gathering all your ingredients.

In a saucepan, warm the 1 1/3 cup whole milk over low heat until it is just below simmering.

Remove the milk from heat and sprinkle the 4 teaspoons of active dry yeast over the warm milk, followed by a tablespoon of the granulated sugar. Let this sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together the 5 cups all-purpose flour, 1/2 cup granulated sugar, and 2 teaspoons salt.

Once the yeast mixture is frothy, add in the 2 large eggs and 1/2 cup softened butter. Gently fold the wet ingredients into the dry ingredients until a rough dough forms.

Transfer the dough to a floured surface and knead it for about 8-10 minutes until smooth and elastic.

Shape the kneaded dough into a ball, place it in a greased bowl, cover, and let it rise in a warm area for 1-2 hours or until it doubles in size.

While the dough is rising, combine the softened butter, light brown sugar, cinnamon powder, and salt in a bowl, mixing until a spreadable paste forms.

Once the dough has risen, punch it down gently, transfer it to a floured surface, and roll it into a rectangle (approx. 16x24 inches). Spread the filling evenly, leaving a small border around the edges.

Roll the dough tightly into a log from one long side and cut it into 12 equal rolls, placing them in a greased baking dish.

Cover the rolls and let rise for another 30-45 minutes until puffy.

Preheat your oven to 350°F (175°C). Once risen, pour the heavy cream evenly over the rolls and bake for 25-30 minutes or until golden brown.

While the rolls are baking, mix the cream cheese, butter, heavy cream, and icing sugar until smooth.

After the rolls have baked, allow them to cool for about 10 minutes. Drizzle the cream cheese icing over the warm rolls and serve.