Cinnamon Rolls with Heavy Cream

Instructions:

1. Activate Yeast: Combine warm heavy cream, a pinch of sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Mix: In a mixer, combine flour, remaining sugar, and salt. Pour in the yeast mixture and egg. Mix on low until a shaggy dough forms.
3. Knead: Add softened butter one tablespoon at a time. Knead on medium-low for 5-7 minutes until the dough is smooth and passes the windowpane test.
4. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
5. Roll Out: Punch down the risen dough. On a lightly floured surface, roll it into a large rectangle approximately 12x18 inches.
6. Apply Filling: Spread the browned butter, brown sugar, cinnamon, and vanilla extract over the dough, then roll into one massive, continuous spiral.
7. Bake: Place the spiral in a 9-inch springform pan and bake for 30 minutes until mahogany-colored.
8. Glaze: Beat together cream cheese, softened butter, powdered sugar, vanilla, and heavy cream until smooth.
9. Finish: Spread the cream cheese glaze over the warm cinnamon roll cake before serving.