Lazy Cinnamon Rolls

Mix the flour, instant yeast, granulated sugar, and salt together in a bowl; add the warm milk and melted butter, then stir for about 3 minutes until a shaggy dough forms.

Cover the bowl and let the dough rest for 10–15 minutes.

While the dough rests, prepare the cinnamon filling by mixing softened butter, packed brown sugar, and ground cinnamon into a smooth paste.

Turn the rested dough onto a lightly floured surface, roll it into a 12 × 16‑inch rectangle, and spread the cinnamon‑butter paste evenly, leaving the short edge uncovered.

Roll the dough tightly from the short edge into a 12‑inch log, then cut the log into six 2‑inch pieces.

Round each piece by cupping it in your hand, tuck the loose end underneath, and place the rolls spiral‑side up in a buttered 9‑inch square pan, arranging them in two rows of three.

Cover the pan and let the rolls rise for 60–120 minutes, until they are puffed and a gentle press leaves a slight dent.

Pour the lukewarm heavy cream around the rolls, then bake on the middle rack at 350°F (350°F) for 25–35 minutes, or at 325°F for a dark metal pan, covering loosely with foil if the tops brown too quickly.

Remove the pan from the oven and let the rolls cool completely on a wire rack.

For the frosting, beat the softened butter and icing sugar together until light and fluffy, then fold in the softened cream cheese and vanilla extract until smooth.

Spread the cream cheese frosting over the fully cooled rolls and serve.