Warm the whole milk until lukewarm. Stir in the dry yeast, 80 g granulated sugar, and 2 tablespoons of the all-purpose flour.

Rest the yeast mixture for 15 minutes. Wait until it becomes foamy.

Combine the remaining all-purpose flour with salt. Add the egg, 100 g melted butter, and yeast mixture.

Knead the dough until smooth. Cover the bowl with plastic wrap.

Let the covered dough rise in a warm place for 60 minutes. Wait until doubled in size.

Soften 150 g butter slightly. Mix it with 150 g brown sugar and 2 teaspoons ground cinnamon.

Soften 120 g butter slightly. Mix it with 120 g brown sugar and 1 teaspoon ground cinnamon.

Spread the base mixture across the baking pan bottom. Set the pan aside.

Roll the risen dough into a rectangle. Spread the cinnamon filling evenly over it.

Roll the dough tightly into a log. Cut it into 8 rolls with dental floss.

Arrange the rolls in the prepared baking pan. Cover them with plastic wrap.

Let the rolls rise for 20 minutes. Preheat the oven to 200°C.

Pour 100 ml whipping cream over the risen rolls. Bake until golden brown, about 20 minutes.

Soften 50 g butter slightly. Mix it with cream cheese, powdered sugar, and lemon juice.

Spread the cream cheese glaze over the warm rolls. Serve while soft and gooey.