Add cream, milk and granulated sugar to a small saucepan and bring to a simmer over medium heat, stirring constantly, about 5 minutes. Transfer to the stand mixer bowl and allow the mixture to cool down to below 110°F, check with a thermometer.
Sprinkle active dry yeast over the top of the milk mixture, stir and let it bloom for about 10 - 20 minutes. The mixture should visibly puff up.
In another mixing bowl, sift the flour and stir in the salt. Add the flour mixture to the liquid mixture and knead with the dough hook on low speed until everything is incorporated and a wet dough forms.
Scrape the dough out onto a floured countertop and knead a few times to form a ball. Place the dough ball into an oiled large bowl, cover with plastic, and allow it to rise in a warm spot until doubled in size, about 2 hours.
Melt a tablespoon of butter and brush it all over your baking dish and set aside.
When the dough is ready, dump it out onto a floured countertop. Roll and stretch it out to a rectangle 20”x13” with the longer edge facing you.
Melt 2 oz of unsalted butter in the microwave for about 30 second, it doesn’t need to be completely melted, but it should be spreadable. Spread the softened or melted butter all over the dough, leaving about an inch untouched at the top.
Mix the brown sugar and cinnamon together in a small mixing bowl, sprinkle the mixture evenly over the buttered surface of the dough. Use your hand to even it out and lightly press it to adhere.
Roll the dough up starting from the bottom edge closest to you. When you get to the end, tuck the seam under. If the roll looks uneven, lift it up and stretch it out to make the entire roll about the same diameter. At this point, the roll could stretch out to about 23” - 24”.
Divide the roll into 12 equal portions with a serrated knife. Place them into the buttered 9”x13” baking dish and allow them to rise for another hour until double in size.
Preheat the oven to 375°F and bake for 25 minutes.
While the rolls are baking, make the cream cheese frosting by beating together cream cheese and butter until combined and creamy. Add vanilla extract and continue beating to combine. Stop the mixer to add powdered sugar, stir until combined and then continue beating until fluffy.
Take the rolls out of the oven, use a knife to separate them and spread cream cheese frosting over the hot rolls right away. Serve warm.