Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough
Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming.
In a small bowl combine the softened butter, ground cinnamon, and brown sugar and mix until fully combined, this will take a couple minutes, set aside while you wait for the dough to finish rising.
Using a rolling pin on a lightly floured surface roll the dough into a 16-inch by 12-inch rectangle. Spread the cinnamon butter mixture in an even layer, I use an offset spatula and my clean hands.
roll the dough lengthwise tightly and cut with a sharp knife into 12 pieces. Place rolls into prepared pan, you can lightly cover with a clean kitchen linen and let rise in a warm place until doubled in size, about 45 minutes to an hour.
Slightly warm the heavy cream and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. Bake for 22-28 minutes.