Make the Dough:

• In a large mixing bowl, combine the 6 cups of flour, instant yeast, sugar, and salt.
• In a seperate bowl, mix together the whole milk and buttermilk, then heat the mixture until it reaches about 110°F.
• Pour the milk mixture, melted butter, vanilla extract, eggs and egg yolk into the flour mixture. Mix until a soft dough forms.
• Knead the dough by hand on a lightly floured surface or using a stand mixer for 5-10 minutes, until it's smooth and elastic. Gradually add up to 1/2 cup of additional flour as needed. The dough should be slightly tacky but easy to handle.
• Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the Filling:

• In a small bowl, mix the softened butter, brown sugar, cinnamon, toasted sesame oil, and vanilla extract until smooth.

Assemble the Rolls:

• Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 18x12 inches).
• Spread the butter-cinnamon sugar mixture evenly over the dough. For extra sweetness, you can optionally sprinkle additional plain brown sugar and cinnamon on top.
• Roll the dough tightly from the long edge, trimming off the ends. Slice the remaining dough into 8 evenly sized rolls.
• Place the rolls in a greased 9x13-inch pan, leaving space between them to rise.
• Cover and let the rolls rise again for about 30-45 minutes.

Bake the Rolls:

• Preheat the oven to 325°F (160°C).
• Pour the heavy cream (2/3 cup) evenly over the rolls before baking.
• Bake the rolls for about 25-35 minutes, or until they are golden brown.

Make the Cream Cheese Icing:

• Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then add milk or cream to reach a smooth, spreadable consistency.
• Spread the icing over the warm rolls and enjoy!