In the bowl of a large stand mixer whisk together the flour and salt. Combine the milk and the sugar and heat to 110 to 115 degrees F. Pour the milk into a small bowl and sprinkle the yeast on top and stir in the yeast. Allow the yeast milk mixture to sit for 5-10 minutes until the yeast has bubbles and has increased in volume.
Use the dough hook attachment and with the mixer on low speed slowly add the milk mixture to the flour mixture. Then add the eggs one at a time and mix until the dough starts to come together and no dry flour remains, about 4 minutes. Scrape the bowl down as needed.
Increase the speed to medium-low and add the butter 1 tablespoon at a time and mix until the butter is fully incorporated about 6 minutes. Continue to knead until the dough is smooth, elastic and clears the sides of the bowl, about 5-7 minutes.
Transfer the dough to a lightly floured counter and knead by hand to form a smooth, round ball, about 30 seconds. Place the dough seam side down in a lightly greased large bowl of container, cover tightly with plastic wrap.
Create a proofing box in your oven. Bring a large kettle of water to a boil. Pour 8 cups of boiling water into a 9 x 13-inch baking dish and set it on the floor or bottom rack of your oven. Place the bowl with the covered dough on the middle rack of the oven, close the door and let the dough rise until doubled in size, about 1 hour.
When the dough has risen gently turn the dough onto a floured surface. Roll into a 12 x 18-inch rectangle. Use your hands or an offset spatula to spread the filling across the dough and leave a 1/2-inch border. With the long side towards you, roll the dough into a firm cylinder. Roll the dough until the seam is face down. Trim the ends so the cylinder is 18 inches long and the ends are straight. Cut 12 rolls 1 1/2-inches wide each.
Place the rolls in the buttered pan evenly from each other and the sides of the pan. Cover the rolls with lightly greased plastic wrap and let rise until doubled in size, about 1 hour. If your kitchen is still cool you can recreate the proofing box in your oven.
About 15 minutes before the rolls are finished rising, remove the rolls from the oven (if proofing in the oven) and preheat the oven to 350 degrees F. Heat the heavy cream until just warm about 75-77 degrees F. Right before the rolls are placed in the oven, brush the rolls with the warm cream. The cream mixture will settle to the bottom of the pan.
Bake the cinnamon rolls for 30-35 minutes until they are golden brown, and the internal temperature of one of the middle rolls is 203 degrees F. I test the temperature with a Thermapen Mk4 thermometer.