Pour 3/4 cup of warm milk into a large mixing bowl and sprinkle 2 1/4 teaspoons of instant yeast over the top. Allow to sit for about 5 minutes until frothy.

Add 2 large eggs, 1/2 cup melted salted butter, 1 teaspoon salt, 1 teaspoon cinnamon, and 1/2 cup granulated sugar. Incorporate 1 1/2 cups finely shredded carrots and 3/4 cup shredded coconut, followed by 4 cups of bread flour. Mix to form a soft dough.

Transfer the dough to a lightly floured surface and knead by hand or using a dough hook for 5-7 minutes until smooth and elastic.

Grease a bowl and place the kneaded dough inside, covering it with a kitchen towel. Let it rise in a warm area for about 30 minutes or until nearly doubled.

Mix together 1 1/2 cups packed brown sugar and 3 tablespoons cinnamon in a small bowl for the filling.

Punch down the risen dough and roll it out into a large rectangle about 1/4 inch thick. Spread the brown sugar-cinnamon mixture evenly over the dough, then roll it up tightly.

Slice the rolled dough into 12-15 equal pieces and place them in a greased baking pan. Let rise for another 20 minutes.

Preheat the oven to 350°F (175°C). Warm 1/2 cup heavy cream and pour it over the risen rolls. Bake for 27-30 minutes until golden brown.

Prepare the frosting by beating together 6 ounces of softened cream cheese, 2 cups of powdered sugar, and 1/2 tablespoon vanilla extract. Spread over warm rolls and top with walnuts if desired.