Combine milk and five tablespoons of the butter in a microwave safe bowl. Heat on high for one minute, then remove and stir. Continue heating in 20-second intervals, stirring in between, until butter is melted and milk is warm to the touch (not hot).

Transfer to the bowl of a mixer fitted with the dough hook. If it’s too hot, let cool for a few minutes. In a separate bowl, combine flour, sugar, and salt. Set aside.

Sprinkle yeast over the milk mixture. Stir to combine, and then add in the dry ingredients. Add egg and mix on medium-low speed until combined. Continue to knead the dough for 5 minutes on medium-low speed. The dough should pull away from the sides and cling to the dough hook. If it’s still sticking to the bottom, add more flour, a tablespoon at a time. Make sure the four is fully incorporated before deciding if you need to add more.

Transfer dough to a large oiled bowl and cover with a damp towel. Let the dough rest for one hour. While the dough is rising, make the filling, frosting and butterscotch sauce.

Combine the filling ingredients in a bowl and set aside.

To make the frosting, whip the cream cheese, butter, powdered sugar and vanilla together with the paddle attachment or a hand mixer until smooth. Set aside.

To make the butterscotch sauce, place a saucepan over medium heat, add brown sugar, butter and cream. Bring to a boil and boil five minutes, stirring frequently. Remove from heat. Add salt and vanilla. Set aside.

Once the dough has risen considerably, transfer to a floured work surface and roll it out into a large rectangle (around 9×14 inches). Melt the remaining five tablespoons butter and brush over the dough, leaving about a half-inch border around the edges.

Sprinkle the cinnamon and sugars mixture over the dough and spread it with a spatula.

Starting from the longer side, tightly roll up the dough. Cut the log into six even pieces. Gently press them down and place into a greased 9×13-inch pan. Cover with a damp towel and let rise for an hour, or until about doubled in size.

Preheat the oven to 350 degrees Fahrenheit. Bake for 25-30 minutes, or until golden brown.

Remove the cinnamon rolls from the oven. Let them cool for five minutes and then spread on the frosting. It will melt and spread down the sides of the buns.

Drizzle on the butterscotch sauce and enjoy!