In a small bowl, combine 1 cup of warm milk with yeast; let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of granulated sugar, and 1 teaspoon of salt. Create a well and add in the melted unsalted butter and eggs, followed by the yeast mixture.

Gently stir together with a wooden spoon until a shaggy dough forms. Transfer to a floured surface and knead by hand for about 15 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl, turning to coat. Cover and let rise in a warm area until doubled in size, about 1-2 hours.

Prepare the filling by mixing 1 cup of brown sugar and 2 tablespoons of cinnamon in a bowl. Soften ¼ cup unsalted butter and combine with the sugar and cinnamon mixture.

Punch down the risen dough and roll it out into a 16x12 inches rectangle. Spread the cinnamon filling evenly over the dough, ensuring coverage to the edges. Roll tightly into a log and slice into 12 pieces.

Place the sliced rolls in a greased 9x13 inch baking dish, cover, and let them rise for an additional hour.

Preheat the oven to 350°F (175°C). Drizzle ½ cup of heavy cream over the rolls and bake for 20-25 minutes until golden brown.

While the rolls are baking, make the frosting by beating 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream until creamy.

Once cooled for about 10 minutes, generously spread the cream cheese frosting on top of the rolls.