In a medium bowl, combine warm whole milk, active dry yeast, and granulated sugar. Let sit for about 10 minutes until frothy.

In a large bowl, whisk flour, salt, and brown sugar. Add yeast mixture, egg, and butter. Mix until shaggy dough forms, then knead for 7-10 minutes.

Shape dough into a ball, place in greased bowl, cover, and let rise for about 1 to 1.5 hours or until doubled.

In a bowl, mix heavy cream, honey, and salt. Grease baking dish, and pour caramel mixture into bottom.

In another bowl, mix dark brown sugar, espresso powder, and cinnamon to make the filling.

Roll dough into a rectangle, spread filling, roll tightly, and cut into 12 pieces.

Place rolls in baking dish, pour remaining heavy cream over, cover, and let proof for 1 hour.

Preheat oven to 350°F. Bake rolls for 29 to 34 minutes until golden brown.

Cool rolls for 10 minutes, then mix cream cheese and powdered sugar for frosting. Spread over warm rolls.