• Place the warm milk, yeast, and half the flour into the bowl of your stand mixer with the dough hook attached and mix until combined.
• Add in the softened butter, sugar, salt, eggs, corn syrup, and the rest of the flour into the mixer and mix until combined.
• Let the dough mix on medium speed or until the dough forms into a ball and cleans the bowl. This can take from 10-20 minutes of mixing. Don't worry if the mixture is very sticky at first. Just keep mixing.
• Shape the dough into a smooth ball and then place it into a greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place

  *see note**

For the cinnamon sugar filling

• Combine together all your ingredients with a mixer until smooth

To make the rolls

• Line a 13"x18" sheet pan with parchment paper (or similar sized pan)
• Once your dough has proofed, roll out the dough 18" wide and about 8" tall.
• Roll up the dough length-wise. Make sure the first roll is very tight so you get a nice spiral, then continue pushing the dough until you reach the edge. Brush a little water or egg wash along the bare edge so it seals the loose edge of the dough.
• Divide the dough into 1.5" pieces with some dental floss.
• Place the cinnamon rolls into your pan lined with parchment paper equally spaced apart.
• Cover loosely with a tea towel and place into a warm place to rise until the rolls have doubled in size. About 90 minutes.
• Before baking, pour your cream over the cinnamon rolls. This will make them extra soft and gooey after baking!
• Bake at 350ºF for 20-25 minutes or until internal temperature reaches 200ºF

For the cream cheese frosting

• Cream the cream cheese with a hand mixer until smooth. Then add in the softened butter and cream until smooth.
• Add in the powdered sugar, salt, vanilla and milk, and cream until smooth.
• Frost your warm cinnamon rolls with the frosting