To begin, add 1 tbsp of sugar and yeast to a large mixing bowl in a stand mixer. Add your milk and whisk in. Let the mixture set for about 5 minutes, for the yeast to bubble.
Add your 1/2 cup of sugar, eggs, and butter, and whisk them into the mixture briefly. Add your flour and salt, starting on low, mix together. Bring to a medium mixing speed (or 6 on a Kitchenaid) and beat for 5 minutes (stopping to scrape down the bowl occasionally).
Spray another large mixing bowl with non-stick spray, or oil thoroughly. Scoop your cinnamon roll batter into the middle of the bowl, forming one large dough ball together carefully. Cover and let rise for about an hour in a warm place, or till the dough has about doubled in size.
To a small mixing bowl, add your white sugar, brown sugar and cinnamon and mix together till well combined.
Prepare a 9x13 pan with non-stick spray and parchment paper on the bottom.
Place a large piece of parchment paper on your counter (about 12x24"). Sprinkle flour across generously. Place your dough onto the parchment paper. Sprinkle more flour across the top of the dough, so it doesn't stick to your rolling pin. Roll the dough out to cover the entire piece of parchment paper, occasionally sprinkling more flour across the top if needed.
Drizzle the melted butter across the top of your cinnamon roll dough, and spread it out till it's evenly covering the whole surface of the dough (leaving about an inch around the edges of the dough without). Sprinkle the cinnamon sugar mixture across the butter. Gently press it into the butter.
Using your parchment paper to help, very carefully lift the edge of the paper and start to roll the edge of the cinnamon roll up with it. Tighten the roll with your hands carefully if necessary. Continue to use the parchment paper to pull up and roll the cinnamon roll together, till it's entirely rolled and has formed one cinnamon roll log.
Using a knife, carefully and evenly mark 12 cinnamon rolls along the log (about 2" thick each). Either using a sharp knife (sprayed with non-stick spray) or floss, cut each cinnamon roll off the log. Gently remove the cinnamon roll from the parchment paper, and place it in the pan in rows of 3x4.
Cover your pan and let rise again for about another 30 minutes. Preheat your oven to 350.
(Optional) Gently brush each roll with the heavy cream, and drizzle some across the tops. This will make your cinnamon rolls more dough-y in texture.
Bake in the oven for 18-25 minutes. *If you added the heavy cream drizzle, the rolls may take longer to bake.
To a large mixing bowl, add your butter and cream cheese and cream them together with a hand mixer. Add your powdered sugar, a cup at a time, and blend till smooth.
Gently spread across the tops of your cinnamon rolls while they are still warm.
*Your milk must NOT be too hot, or it will kill the yeast.
**Stored in an airtight container in the fridge, these taste best within the first three days. I recommend covering them with a damp paper towel and microwaving them for about 20 seconds to reheat them.