In a large bowl, whisk together all of your dry ingredients, including the yeast up until baking soda.
Add your butter, cream, sour cream, eggs and vanilla extract to the dry ingredients (making sure your wet ingredients are room temperature and your cream is warm).
Mix until a thick dough forms. At this point you can transfer the dough to a stand mixer with a dough hook attachment and put it on low for ~8min OR you can knead the dough by hand for 10min.
Afterwards, place the dough in a greased bowl, cover it with Saran Wrap and place it somewhere warm to rise for 1 hour (I place mine inside a previously heated oven or microwave that's warm NOT hot or near our gas fire place). Don't worry if the dough doesn't rise a huge amount!
To make your filling, combine all of your filling ingredients in a bowl and mix well until smooth.
Pre-heat your oven to 350*F.
Next roll out the dough ball between two large pieces parchment paper. Form it into a large rectangle and spread filling over the entire piece of dough.
Roll the dough from the longest side to the other long side. Slice into 20 pieces with a very sharp knife.
Place the pieces separated slightly in a large greased dish and bake for 25-35min or until the outsides are browned and the insides are still slightly soft.
To prepare the cream cheese frosting, beat together all of the frosting ingredients until smooth (I actually just whisk it well with a fork!)
Pour the frosting over the rolls and enjoy warm or cover and re-heat later for a quick snack! If you aren't eating them that day then I recommend storing the left-overs in an airtight container between layers of parchment in the freezer and re-heating in the oven or microwave.