Heat milk in microwave to 105°-115°. Inside a bowl of stand mixer, with dough hook attached, add warmed milk, yeast and 1 teaspoon sugar. Let sit for 10 minutes until it's foamy.
Add eggs and mix until incorporated. Next, add flour, remaining sugar and salt. Mix dough for 5 minutes.
Add in softened butter, a little bit at a time. Make sure the butter is completely mixed in before adding more butter. Turn mixer on medium and continue to mix for 15 minutes until the dough comes together and begins to pull away from the sides of the bowl. Scrape down the sides of the bowl and dough hook to help things move a long. If the dough is too sticky, add 1 tablespoon of flour at a time until the dough comes together.
Remove dough from the bowl onto a floured surface. Form into a ball and place into a greased bowl. Cover lightly with a kitchen towel and let rise in a warm place until doubled in size.
Punch dough to deflate and once again, form into a ball. Place the dough back into the bowl and cover with plastic wrap. Refrigerate for 8-10 hours or overnight.
Remove dough from the refrigerator onto a floured surface. Roll dough into a 12x18 rectangle, about ¼" thick. The size of the rectangle does not have to be exact.
To make filling, combine softened butter, brown sugar and cinnamon.
Spread filling evenly over dough, leaving a ½" border on long edge. Tightly roll up dough into a log. Pinch seam to seal. Using non-flavored dental floss, slice into 6 equal size pieces. Place rolls in a greased 9x13 pan. Cover with a kitchen towel and let rise until doubled in size, about 1 hour.
Preheat oven to 350°. Pour heavy cream over the cinnamon rolls. Bake cinnamon rolls for 20 minutes.