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Combine dry ingredients
Combine wet ingredients and heat to melt butter – no hotter than 43°C
Add yeast and stir to dissolve
Combine wet and dry in stand mixer for 5 minutes
Rest for 10 minutes
Make filling by mixing all ingredients together in a bowl at once
Roll out dough and spread filling evenly
Roll into a log and cut at least 9 rolls
Prove until doubled in size in tin
Pour over cream
Bake at 180°C for 30 minutes
Make icing by beating butter and icing sugar before adding cream cheese and vanilla
Cool cinnamon rolls and ice