The milk has to be warm to the touch. Add it to a bowl and mix in your yeast. Let it sit for 5 minutes or until it blooms.

Mix the milk. Add the eggs, sugar, and the butter. Mix until it’s well combined.

Add the flour and salt and mix with a wooden spoon until it’s combined and wet to the touch.

Transfer the dough to the table in order to knead your dough by hand with floured hands.

Knead the dough for about 10 mins and transfer back to bowl.

Cover and let rest for 1 hour or until double in size.

Transfer the dough to a flat surface and roll the dough thin into a rectangle about 24inx11in

In a bowl, mix the filling ingredients together and smother it thickly into the flattened rolled dough.

Adding the cornstarch allows the filling to absorb into the roll and not drip into the bottom of the pan while baking. I consider it optional because it doesn’t make much of a difference but the rolls bake more evenly and nicely.

From the longest side, roll the dough into a cylinder and cut evenly into 10-12 slices. I like to cut them 2 inches thick and it makes 12 nice and big even rolls.

I like to bake 15 mins and flip the pan inside the oven. Then after another 10 mins remove the aluminum foil and bake the last 5 mins uncovered for a nice golden top.

With a mixer on a bowl, mix the cream cheese and the butter until well combined.

Add the heavy cream, vanilla, and salt. Mix.

Gradually add the powdered sugar and mix until well combined.

You can add the icing immediately after the oven or wait for it to cool off and add it on top.

Enjoy! Hope you like it!