After your crazy dough recipe has proofed prepare the filling:

Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.

Once the dough has proofed transfer to a floured work surface, and roll it into a rectangle approximately 20 inches x 16 inches. It will be long so you can always do it in 2 goes.

Spread the filling over the dough, leaving a narrow margin around the edges uncovered.

Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly. If you do, the centers of the buns will pop up as they bake.

Slice the rolls 2 inches thick and set them filling side up in a deep baking pan.

(AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)

Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes - 1 hour.

Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, until they're a deep golden brown.

Rotate the tray during baking so they can get golden brown all over.

While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.

Remove the pan from the oven and let the rolls cool for 20 minutes. Once cooled remove from the pan and place on a cooling rack .

Spread your cream cheese glaze generously over the cinnamon rolls. Enjoy immediately!