Place the flour in a large mixing bowl. Gradually stir in the cream, adding just enough to moisten and form a sticky dough.

Gather the dough into a ball, and transfer it to a lightly floured surface. Sprinkle the dough lightly with flour and knead a few times to make the dough a bit less sticky and ready for rolling.

Roll the dough into a 9"x 12" rectangle about 1/4" thick.

Brush the top of the dough with the melted butter, leaving about a 1/2" margin along one long end. Dot that end with just a bit of the melted butter to help the dough stick to itself when rolled.

Combine the brown sugar and cinnamon. Sprinkle over the dough, leaving the same 1/2" margin as with the butter.

Starting with the long end that is buttered, roll the dough toward the opposite long end.

Place the rolled dough with the seam on the bottom. Use a sharp knife to cut the dough into 1"-wide slices.

Place the sliced dough in the prepared pan, laying each piece on its side. Space them evenly in the pan.

Bake 12 to 15 minutes, or until the rolls are golden brown.

Combine the confectioners' sugar and 2 tablespoons of milk. Add more milk, a little at a time, and mix until the icing is the desired consistency.

Dollop the icing on top of warm cinnamon rolls, spreading as needed to cover the rolls.