In a microwave safe bowl, melt the butter in the microwave for about 1 minute. Place bowl of melted butter in the fridge for 10 minutes to cool. It should be slightly warm to the touch.
In another microwave safe bowl, heat the milk in the microwave for 1 minute. It should be warm but not hot. ( around 110°). In a medium bowl, sift the flour.
Using a mixer with a paddle attachment, pour in the warm milk and the yeast into the bowl. Pour the yeast more on the left side of the bowl. Pour the salt on the right side of the bowl. Add in the sugar, melted butter, eggs, and milk.
Mix everything together on low until the eggs are thoroughly mixed in. Switch to dough hook. Add in 4 cups of the sifted flour all at once into the bowl. Start mixing on low until the flour starts to incorporate.
Mix the dough on medium until a tacky and stretchy dough forms. This should only take a few minutes while using the dough hook. The dough should be a little sticky, but shouldn't stick to your hands too much. If it is too sticky, add a bit more flour. Add just a little at a time until your dough is tacky and not too sticky.
Spray a large bowl with non-stick spray. Place the dough in the bowl and cover it with a kitchen towel. Let it rise for 1 hour until it is doubled in size.
While the dough is rising, mix together brown sugar and cinnamon into a small bowl and set aside. Melt the butter once your dough has risen and you are ready to roll it out.
Once the dough is ready, prepare your kitchen surface to roll out the dough. You can use a pastry mat, very lightly floured surface, or spray your surface with a non stick spray. I sprayed my counter with a non stick spray because you will need a large surface to roll out the dough and I try not to add too much flour to my dough.
Roll out the dough to a 15X24 inch rectangle. It doesn't have to super exact, but you will want a long rectangle so you can get as many swirls into the cinnamon rolls as you can.
Use a pastry brush to brush the melted butter evenly across the entire rectangle. Sprinkle the cinnamon roll filling over the entire dough. Use your hands to make sure every inch is covered.
Start on one side and tightly roll up the dough. Use a knife or pastry cutter and cut off the uneven ends on the roll. Use a measuring tape to decide how to evenly cut the rolls. I cut mine into 9 rolls because I wanted big cinnamon rolls. If you want 12, cut them smaller. For 9 rolls I cut them to be 1.8 inches long.
Spray a 9X13 inch pan with non-stick baking spray. Place the rolls into the pan. Cover the pan with a kitchen towel and let them rise for 35 minutes until doubled in size.
While the rolls are rising again, preheat the oven to 375F.
When the rolls are ready, pour the heavy cream in a microwave safe bowl. On defrost, heat the heavy cream for 30 seconds. It should be very slightly warm. Pour the heavy cream on the bottom of the pan. This is what makes the cinnamon rolls gooey.
Bake the cinnamon rolls for 20-23 minutes. The cinnamon rolls will be lightly golden brown on top. Allow the cinnamon rolls to cool in the pan.