Make the Dough: In the bowl of a stand mixer fitted with the dough hook, whisk warm milk, yeast, and sugar. Let sit for 5 minutes until frothy. Add room temperature eggs, melted butter, salt, and 2 cups of flour. Mix on low speed, gradually adding the remaining 2 cups of flour until a soft, slightly tacky dough forms. Knead for 7-8 minutes until smooth and elastic.

First Rise: Shape the dough into a ball and place into an oiled bowl. Cover with a damp towel and let rise in a warm spot for 60 to 90 minutes, or until doubled in volume.

Roll & Fill: Punch down the dough and turn out onto a lightly floured work surface. Roll into an even 12x18-inch rectangle. Spread the 1/3 cup softened butter evenly across the dough, leaving a 1/2-inch border at the top edge. In a small bowl, whisk brown sugar and cinnamon; sprinkle evenly over the butter, gently pressing it in so it adheres.

Slice & Overnight Proof: Starting from the long edge, roll the dough tightly into a log. Use unflavored dental floss or a very sharp serrated knife to slice into 12 equal rolls (about 1.5 inches each). Place the rolls cut-side up into a buttered 9x13-inch baking dish. Cover tightly with plastic wrap and refrigerate overnight (8 to 14 hours).

Bake Fresh Morning: On Christmas morning, remove rolls from the refrigerator 45 minutes prior to baking to allow them to take off the chill and puff up slightly. Preheat oven to 350°F (175°C). Pour 1/3 cup warmed heavy cream evenly between the rolls in the dish (the bakery secret for pillowy softness). Bake for 22 to 26 minutes until golden brown on top and set in the center.

Glaze & Serve: While the rolls bake, beat softened cream cheese, butter, powdered sugar, vanilla, and milk until silky and lump-free. Spread half the icing immediately over the hot cinnamon rolls so it melts into every crevice, then spread the remaining icing after 10 minutes for a thick, luscious bakery finish. Serve warm!