In a mixing bowl, pour in the warm milk, ensuring it’s between 110-115°F, then sprinkle the instant yeast on top. Allow it to sit for about 5 minutes, or until it becomes frothy.

Add the large room-temperature eggs, melted salted butter, salt, cinnamon, granulated sugar, shredded carrots, and shredded coconut to the yeast mixture. Gradually mix in 4 cups of bread flour until well combined, cover the bowl and let it rest for 5 minutes.

Knead the dough for 5-7 minutes using a dough hook on medium speed. Add additional flour if necessary for a smooth texture.

Place the kneaded dough into a greased bowl and cover with a towel. Let it rise until it nearly doubles in size, about 30 minutes.

Prepare the filling by mixing the remaining melted butter, brown sugar, and a sprinkle of cinnamon in a small bowl until smooth.

Roll the dough into a 24x15-inch rectangle and spread the filling evenly across the surface.

Roll tightly into a log and slice into 12-15 rolls. Place into a greased baking dish and let rise for another 20 minutes.

Preheat the oven to 350°F. Pour the warm heavy cream evenly over the rolls and bake for 27-30 minutes until golden brown.

Beat together the cream cheese, powdered sugar, and vanilla extract until smooth, then frost the warm rolls and sprinkle with walnuts if desired.