Begin by warming 1 cup of milk to 110°F. Sprinkle 2¼ teaspoons of active dry yeast over the milk and let it sit for 10 minutes.

In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of cane sugar, and 1 teaspoon of salt. Incorporate ½ cup of room temperature unsalted butter.

Pour in the activated yeast mixture along with 2 large eggs and mix until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise for about 1 hour, until doubled in size.

For the filling, melt ¼ cup of unsalted butter in a saucepan, stir in 1 cup of dark brown sugar, 1 teaspoon of cinnamon, and ½ cup of heavy cream.

Mix in 1 cup of chopped pecans, then chill the mixture. Blend together ½ cup of butter, 1 cup of brown sugar, and 2 tablespoons of cinnamon for the cinnamon pecan filling.

After the dough has risen, roll it out into a large rectangle, spread both fillings, and roll into a log.

Cut into 9 pieces and arrange in a greased baking dish. Let rise for another 20 minutes.

Preheat your oven to 375°F and pour ½ cup of heavy cream over the rolls before baking.

Bake for 27-29 minutes, until golden brown and puffed.

While baking, prepare the glaze by mixing cream cheese and butter, add powdered sugar and vanilla extract.

Once baked, cool for a few minutes and spread the cream cheese icing over the rolls, topping with chopped pecans.