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Preheat oven to 350 F.
For the Biscuits: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
Fold Dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.
Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12x16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
Bake: Place biscuits in a metal 9x13'' baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.