In two measuring cups, combine 1 tablespoon of sugar with the yeast. Pour in the warm cream, mix well, and cover. Let it sit for about 5 minutes until the mixture becomes frothy.

While the yeast activates, add the flour, sugar, butter, eggs, and salt to a stand mixer fitted with a dough hook. Mix until the ingredients are fully incorporated.

Pour the cream and yeast mixture into the flour mixture. Continue mixing with the dough hook until the dough pulls away cleanly from the sides of the bowl.

Use the same bowl or transfer the dough to a lightly oiled bowl. Cover and place it in a warm spot for about an hour or until the dough doubles in size

In a small bowl, combine the cinnamon and sugar for the filling. Grease a 9x13-inch pan with butter. On a lightly floured surface, roll out the dough to approximately 16 inches long by 12 inches wide and ¼ inch thick. Spread softened butter over the dough, then evenly sprinkle the cinnamon-sugar mixture across the surface.

Preheat the oven to 350°F. Carefully roll the dough from one edge to the other, tucking it tightly as you go to form a stable log. Continue rolling until the dough is fully sealed. Using a sharp knife, cut the log into 1½-inch slices. Place the slices in the greased baking pan, leaving space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes or until doubled in size.

Place the baking pan in the preheated oven and bake for 20-25 minutes or until the rolls are golden brown.

While the rolls bake, whisk together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Once the rolls are out of the oven, generously spread the icing over them and let it melt into every swirl.

Serve warm, and enjoy every gooey, sweet bite of these homemade cinnamon rolls. They're perfect for sharing—if you can resist eating them yourself!