For the dough incorporate the dry ingredients on speed 1, keeping the salt and yeast from touching until the mixing begins.
Add the eggs, butter and liguids. Mix on speed 1 for 2 minutes and on speed 2 for 8 plus minutes.
When dough is ready form into a ball and let proof until it's doubled in size.
While the dough is proofing, mix the smear ingredients until very spreadable. And when the dough is ready, roll it out and spread on the smear.
Roll up the dough with as many rolls as possible without tearing the dough.
With the dough stretched to 18 inches cut it into 1 1/2 inch pieces. Place the 12 pieces onto 9 by 13 inch pan.
Let the rolls double in size.
Bake at 360°F for 35 to 45 minutes or until they start to turn golden brown.
While the rolls are baking. Start mixing the icing. Mix the room temperature butter and cream cheese until smooth. Add the rest of the icing ingredients and mix on speed 1 for 2 minutes. Then mix on speed 3 for 6 minutes.
Take out the gooey rolls when they start to get golden brown. Let them rest for 5 minutes and apply the icing.
