Add yeast + 1 tbsp sugar to warm milk, stir and let that stand for 10 minutes to activate the yeast
Add the rest of the dough ingredients to a bowl, add the yeast mixture and mix with a spatula until a dough forms. Then mix it in a stand mixer on the lowest setting with a dough hook for 8 minutes (dough will be slightly sticky)
Place the dough in a lightly floured large bowl and cover with a damp cloth. Heat your oven to 175F until it warms up (about 3-5 minutes), turn it off and let your dough rest in there for 2 hours
Combine your filling ingredients in a separate bowl. Then knead out the dough to get a uniform dough ball, roll it out, spread out the filling in a thin layer to the ends of the dough, and use a pizza cutter to cut rolls (you do want thinner strips since they’re going to rise and expand). Make your caramel by whisking the ingredients until lighter in colour, then spread it on the bottom of a 9x13 ceramic dish. Place 8 rolls and cover again with a damp cloth for another 30 minutes on your counter (for any extra rolls make sure to bake it in a smaller ceramic dish where the rolls will touch and bake together + add more caramel to each baking dish)
Add 1 tbsp heavy cream to each cinnamon roll, then bake at 350F for 25 minutes
For the cream cheese icing, blend all the ingredients in a food processor. I like to blend in two parts, first the cream cheese, butter, milk, and vanilla until I get a smooth consistency. Then I add the icing sugar, from here you can add more milk if you want the glaze thinner. Let the cinnamon rolls cool for about 5-10 minutes before spreading on the perfectly sweetened cream cheese icing
