Pour room temperature milk into a bowl and add the active dry yeast.

Allow it to sit for about 5 minutes for the yeast to activate.

While the yeast is activating, mix bread flour, sugar, and salt using the whisk attachment on your mixer until well combined.

Switch to the dough hook attachment, and add yeast mixture to the flour mixture.

Incorporate the eggs and butter and continue mixing until the dough clings to the mixer.

Let the dough rest for a minute, then transfer it to a floured surface.

Knead the dough for six minutes.

Place the dough in a large, greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour and a half until it doubles in size.

Once the dough has doubled, punch the center, then roll it out on a floured surface to about 1/4-inch thickness with a rolling pin.

Spread softened butter over the dough, sprinkle brown sugar, white sugar, and cinnamon on, then roll it into a log.

Cut the log in half, then slice it into individual cinnamon rolls and place them on a greased baking sheet.

Cover the rolls with a clean towel and let them rise in a warm spot for another 45 minutes until doubled in size.

Bake the rolls at 350 degrees for about 25 minutes until they reach your desired brownness.

While the rolls bake, prepare the glaze by mixing confectioner's sugar, butter, vanilla, and sweet cream until smooth.

Once the cinnamon rolls are done, drizzle them with the glaze, serve warm, and enjoy!