Make sure you are using rapid rise yeast and that your water is to the correct temperature to activate it.
Dissolve yeast in warm water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy.
Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth.
Add Dough Ingredients
Slowly add in the remaining flour to form a soft (not super sticky) dough.
Knead the dough by hand or with a dough hook. Knead for 5-6 minutes, you want a smooth cohesive dough ball.
Knead the 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.
Dough Doubles in Size
Check the dough after an hour it should have doubled in size, punch down and place on a floured work surface.
Roll the dough into a 16-inch by 12-inch rectangle. Brush the dough with 2 Tablespoons Melted Butter
Sprinkle cinnamon sugar mixture on top of the dough and slice the 6 tbsp butter thinly and layer on top of the sugar.
Add Cinnamon Sugar
Roll the dough lengthwise tightly
Cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss.
Cut Into Rolls
Place rolls into prepared pan lightly cover with a kitchen linen and let rise in a warm place until doubled in size OR cover with plastic wrap, and place in the fridge overnight.
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.
Add Cream & Bake
Make a cream cheese frosting. 1. Slather on top of cinnamon rolls. Store leftovers in an air-tight container in the fridge.