In a small bowl, stir together warm milk with yeast and let sit for about 10 minutes until foamy.

In a large bowl, combine all-purpose flour, granulated sugar, salt, and beaten eggs. Add yeast mixture and melted unsalted butter. Mix until a shaggy dough forms.

Transfer dough onto a floured surface and knead for 15 minutes until smooth and elastic.

Place dough in an oiled bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.

Mix softened unsalted butter, brown sugar, and cinnamon in a bowl until smooth for the filling.

Punch down risen dough, roll it into a rectangle about 1/4 inch thick, and spread cinnamon filling evenly over it.

Starting from one edge, tightly roll the rectangle into a log and cut into 12 even rolls.

Place sliced rolls cut-side up in a greased baking pan, cover, and let rise again for 30-60 minutes.

Preheat oven to 350°F (175°C). Drizzle heavy cream over the rolls before baking.

Bake rolls for 20-25 minutes until golden brown.

Mix softened cream cheese with powdered sugar and heavy cream until smooth for the frosting.

Let rolls cool slightly before applying frosting. Serve warm.