Gooey Cinnamon Rolls

Mix the instant yeast with the warm milk, then add the flour, sugar, salt, egg, and softened butter; knead for 8–10 minutes until the dough is smooth and elastic.

Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Turn the risen dough onto a lightly floured surface, roll it out into a 30 × 40 cm rectangle.

Spread the softened butter, light brown sugar, and cinnamon mixture evenly over the rolled‑out dough.

Roll the dough tightly from the long side, slice into 9 equal rolls, and place them in a greased baking dish.

Cover the rolls and let them rise for another 1 hour, until puffed.

Preheat the oven to 350°F. Pour the heavy cream over the rolls, then bake for 25–30 minutes, until golden brown and cooked through.

While the rolls are still warm, whisk together cream cheese, powdered sugar, vanilla extract, and milk until smooth; drizzle the icing over the rolls and serve.