In the bowl of a stand mixer, whisk together the warm milk, granulated sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes foamy.
Whisk in the dissolved espresso, eggs, and melted butter. Add the flour and salt. Using the dough hook, mix on low speed until a shaggy dough forms.
Increase the speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
Mix together the brown sugar, cinnamon, espresso powder, and salt.Punch down the dough and roll it into a 14 x 18-inch rectangle on a lightly floured surface.Spread the softened butter evenly over the dough, leaving only a small border around the edges. Sprinkle the cinnamon-espresso mixture evenly over the butter and gently press it into place. Using a pizza cutter or sharp knife, cut the dough into 7 equal strips, each about 2 inches wide.Starting at one short end, roll each strip into a tight spiral to create 7 individual cinnamon rolls.Arrange the rolls in a greased 10-inch pie dish, placing one roll in the center and the remaining six evenly around it. Cover loosely and let the roll rise for 30–45 minutes, or until noticeably puffy.
Preheat the oven to 350°F (175°C).Just before baking, slowly pour the warm heavy cream around the edges and over the top of the cinnamon roll. Bake for 25–30 minutes, or until the top is lightly golden brown and the center reaches about 190°F.If the top begins browning too quickly, loosely tent it with foil during the last 8–10 minutes of baking. While the cinnamon roll bakes, beat together the cream cheese, butter, powdered sugar, espresso, and vanilla until smooth and creamy.Spread the glaze generously over the warm cinnamon roll so it melts into every layer. Allow the cinnamon roll to cool for about 10 minutes before serving warm. Pull apart the layers or slice into wedges for serving.
