Pour the warm heavy cream and milk into a large mixing bowl, sprinkle the active dry yeast and 1 tablespoon of the sugar on top, and let sit for 5 minutes until foamy.

Whisk in the remaining sugar, egg, melted butter, and vanilla extract until combined.

In a separate bowl, whisk together the flour and salt.

Mix the wet ingredients into the flour until a shaggy dough forms, then knead with a stand mixer and dough hook for 8 to 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 to 1.5 hours until doubled.

Turn the dough onto a floured surface, roll into a 16x12 inch rectangle, spread the softened butter, then sprinkle the brown sugar, cinnamon, and salt mixture evenly over the top.

Roll the dough tightly from the long edge, seal the seam, and cut into 12 equal pieces; arrange them cut-side up in a buttered 9x13 inch pan.

Cover the pan and let the rolls rise at room temperature for 45 to 60 minutes, or refrigerate overnight and bring to room temperature before baking.

Preheat the oven to 350 degrees F and bake the rolls for 25 to 30 minutes until lightly golden brown.

While baking, melt butter for the glaze in a small saucepan, whisk in powdered sugar, vanilla, salt, and add heavy cream until pourable.

Let the rolls cool in the pan for 5 to 10 minutes, then drizzle the glaze over the warm rolls and serve.