1. In the bowl of a stand mixer fitted with the dough hook attachment, or a large mixing bowl, add all ingredients. Since you are using instant yeast, there is no need to let the yeast bloom. Mix the dough until a dough ball forms on low speed, then increase to medium speed and knead for 5 minutes. Alternatively, you can knead by hand if you do not have a stand mixer. Add in softened butter and knead on medium-low speed until dough is smooth, shiny and elastic.

2. Transfer dough to a lightly greased bowl. Spray top of dough with nonstick spray, then cover with plastic wrap. Allow to rise for 20 minutes.

3. Meanwhile preheat oven to 200F and make filling. In a medium bowl, stir together brown sugar and cinnamon.

4. Roll dough on a lightly floured surface into a 12×18 inch rectangle. Spread 4 tablespoons softened butter over dough. Sprinkle brown sugar cinnamon mixture over butter and rub gently with your hand to evenly distribute the mixture over the entire rectangle.

5. Roll dough, starting at short edge, into a cylinder. Using dental floss or a serrated knife, cut into 9 rolls. Place in lightly greased 8×8 pan. Cover pan with plastic wrap or a kitchen towel, then place in preheated oven (plastic wrap’s melting point is 220 to 250F). Turn oven OFF.

6. Allow dough to rise for 15 minutes, then remove from oven. Remove plastic wrap, or kitchen towel. Pour the heavy cream over top of each cinnamon roll (this helps them get ultra soft).

7. Preheat oven to 350F. Once the oven is preheated, bake rolls for 22-26 minutes, or until the rolls are golden brown.

8. While the rolls bake, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Gradually and slowly add in powdered sugar until combined. Beat until frosting is fluffy.

9. Allow rolls to cool a few minutes before spreading frosting over rolls. Enjoy!