To make the dough, whisk 3/4 cup of milk and 1/4 cup of flour in a medium saucepan until smooth. Place over medium heat and cook, whisking constantly, until mixture is thickened. Scrape the mixture into the bowl of a stand mixture and cool, about 5 minutes.

Add egg, yeast, sugar, salt and remaining 1 1/2 cups milk to the flour mixture in the bowl. Add 5 additional cups of flour and, using the dough hook, mix on low speed until combined. Gradually add the remaining flour, mixing on medium speed, until the dough is starts to form a ball (you may not use all the flour). The dough should be very soft. Continue mixing for another 10 minutes or so, adding more flour as needed to create a smooth, elastic dough.

Add 1/2 cup butter, one piece at a time, while the mixer is on medium speed. Mix until incorporated, 2-3 minutes. Continue mixing for additional 5 minutes, or until the dough pulls away cleanly from the side of the bowl and is no longer sticky. Cover with a clean, damp kitchen towel and let rise until doubled in size, 60-90 minutes.

Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat. Let cool slightly, then stir in the brown sugar, cinnamon, heavy cream and 1/4 teaspoon salt.

Using 2 tablespoons of butter, butter each cake pan and set aside. Punch the dough down and transfer to a floured surface. Roll the dough into a 24x13 inch rectangle.

Spread the filling over the dough in a single layer. Starting with the short side, tightly roll the dough into a log. Using a serated knife, or unflavored dental floss, divide the log into 12 equal portions. Place 6 portions in each of the prepared pans. Cover and let rise until doubled, 30-45 minutes.

Meanwhile, preheat oven to 350 degrees. Bake the rolls until golden and fluffy (they may rise dramatically during baking) 25-30 minutes.

While the rolls bake, combine the ingredients for the frosting in a medium bowl and beat with an electric mixer until smooth. Add additional cream, as needed, until frosting reaches desired consistency.

Let cinnamon rolls cool for about 5 minutes before spreading the cream cheese frosting over top.