Make the dough and knead for 8-10 minutes until the dough passes the window pane test. Let the dough rise for 1 ½ hours in a well-oiled bowl. It should double in size.
Roll the dough out into a 12x16 inch rectangle, spread on the butter and the filling, then roll it up into a log.
Cut the dough into 9 equal pieces using a sharp knife or a piece of floss, and place them in a greased pan.
Let the rolls rise in the pan for another 35-40 minutes. Brush an egg wash onto the rolls and bake for 24-26 minutes until golden brown.
While the rolls are baking, make the cream cheese icing. Let the rolls cool slightly, then SMOTHER them with the cream cheese frosting. Dive in!