• Activate the yeast: In a bowl, combine warm milk and yeast. Let it sit for 5–10 mins until foamy.
• Mix the dough: Add eggs, melted butter, sugar, and salt to the yeast mixture. Mix well.
• Gradually add flour and knead until a soft, slightly sticky dough forms (about 10 mins by hand or with a stand mixer).
• Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
• Turn out dough onto a floured surface and roll into a large rectangle (about 40x30 cm).
• Add the filling: Combine the brown sugar and cinnamon with the soften butter. Spread the softened butter mixture over the dough.
• Grease a deep baking dish and evenly sprinkle 50ml brown sugar over the bottom.
• Cut the rectangle into 12 equal strips. This will ensure perfectly formed buns. Roll up the strips, pinch the ends lightly to seal, and place them in a greased deep pan, spacing them slightly apart to allow for even rising.
• Cover and let rise again for 30–45 minutes or until puffy.
• Now for the magic: Pour about 125ml of fresh cream gently over the risen rolls.
• Bake at 180°C (350°F) for 25–30 minutes until golden brown and bubbling.
• Let them cool slightly while you prepare the icing.

Making the frosting

• Beat cream cheese and butter until smooth.

  Add vanilla, then slowly add icing sugar.

  Thin with a splash of milk or cream if needed.
• Spread generously over warm rolls and enjoy!