Warm the milk to 110°F and sprinkle the active dry yeast on top. Allow it to sit for about 10 minutes until bubbly.

In a large mixing bowl, combine the all-purpose flour, cane sugar, and salt. Gradually knead in the cubed unsalted butter.

Mix in the eggs and the yeast mixture until a soft dough forms.

Transfer your dough to a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour.

In a medium saucepan over low heat, combine the unsalted butter, dark brown sugar, ground cinnamon, heavy cream, and chopped pecans. Stir until bubbling.

Remove from heat and let the filling cool slightly while you prepare the dough for rolling.

On a floured surface, roll the risen dough into a rectangle ¼ inch thick. Spread the warm filling evenly over the dough.

Roll the dough tightly into a log and slice it into 9 equal pieces.

Place the sliced rolls in a greased baking dish and let them rise for about 20 minutes.

Preheat your oven to 375°F. Pour the remaining heavy cream over the rolls and bake for 27 to 29 minutes.

While rolls are baking, prepare the icing by beating cream cheese and unsalted butter until fluffy. Gradually add powdered sugar and vanilla extract.

Once slightly cooled, top rolls with icing and sprinkle with additional chopped pecans.