This is a pretty basic recipe really. The first thing you need is plain white bread dough, these are rolls and not cinnamon swirls which are made from a biscuit base.

I'm going to assume If you're cooking you can made bread dough. If you cannot you can find lots of recipes on the net. Or you can buy uncooked dough at any bakery. I have done this to cheat when I had to make 600 of these things.

Okay! You need a rolling pin.

A pizza cutter or a really good sharp knife.

Several baking sheet pans or any pan you wish to use.

2 pounds of butter either salted or not and one pound of cream cheese.

Cinnamon several sticks of them 6 should do you quite awhile.

*Okay now I'm going to recommend getting yourself to a specialty food store. You Ideally want cinnamon and not cassia. Most commercial cinnamon is cassia mislabled. It's a cousin plant bark and is an inferior product. Real cinnamon is paler in color and sweeter, you should be able to smell and taste the differences. You can get real cinnamon in most good asian and middle eastern markets as well as any good cooking supply shot. You can use the everyday stuff but it's not as good. Also try to buy it in sticks, it'll taste better when you grind it.

One coffee or spice grinder or use the Parmesan grater on your box grinder.

One nutmeg and a rasp if you don't have one.

All spice berries or pre-ground if you don't have the spice grinder.

A big container, any large tub will do, empty coffee can.

Take 2 pounds of brown sugar put it in the tub.

Add 1 pound of white sugar to that.

Then add 6 tablespoons of ground cinnamon.

Add 1 teaspoon of both nutmeg and allspice. You just want the hint of these spices.

Mix those together and this is your rub for the rolls and should do several pans worth good for one large batch of rolls.

Butter your pans to keep them from sticking.

Mix the remaining butter with the cream cheese way easier at room temperatures.

Now roll out your bread dough into a rectangle ideally the dough should be 1cm or about 1/3rd of an inch thick.

Slather the butter and cream cheese onto it very liberally like lots of it but as evenly as you can make it.

Very liberally dust..cake the butter with a generous amount of the sugar and spice blend.

Spritz the whole thing with water to dampen it. It's perfectly alright to just flick it on with your fingers but you want the sugar/spice moistened not wet.

You then cut the rectangle into 3 inch wide and 10 inch long sections. That's 7.5 cm by 25 cm for the metric crowds.

Roll these up like a jelly-roll or to roll the clean side of the dough in and over the sugar. It should look like a swirl. Place these sideways on the tray with the swirl facing up.

Dust on a bit more sugar/spice blend and then apply sea salts if desired. If you don't have sea salt just fine pinches of salt very lightly sprinkled over the entire tray. not much, but the salt will enhance the sweet and the spices.

Let proof/raise in a warm dry place for 1 hour then bake then at 325F for 40 minutes on average.

The Rolls will get buttery and melty and the cream cheese mixed in will combine with the melting sugars and the moisture of the water to make a spicy gooey sweet treat.

***The icing, You need 1 cup of water, One block of cream cheese and 3 cups of icing/powdered sugar and a pinch of salt blend, beat, whisk together until thick drizzle over the top.

That's it, enjoy folks!