Combine dough ingredients in a mixer using the dough hook (or by hand with bowl and spoon) until dough forms.
Knead for 5 minutes by hand on a floured surface or 1-2 minutes using dough hook attachment on mixer.
Grease a 13x9 inch baking baking pan with butter, or line with parchment paper.
On a large, lightly floured work space, roll dough out into a large 10x15 inch rectangle.
Combine the cinnamon filling ingredients (stick of softened butter, brown sugar, tablespoon flour, and cinnamon) in a bowl with a fork until it resembles the consistency of wet sand.
Sprinkle mixture evenly over dough.
Starting at long edge, roll the dough, until completely rolled up like a log. If desired, trim off the end inch of uneven dough roll.
Make marks using the knife or string first in the middle. Then mark those two halves in half. Mark each of those fourths into 3 equal portion to yield 12 sections of equal thickness.
Using a piece of unflavored floss, pull the string around each mark as if trying to tie it, but go all the way through so that it cuts. If you don't have floss, use a very sharp knife and light sawing motions so that you don't smash the rolls.
Preheat oven to 350 degrees.
Place rolls evenly spaced apart in the baking dish, cover lightly with saran wrap, and let rise again, until doubled in size (about 60 minutes). You can also allow them to rise in the fridge overnight.
Bake for 20 to 30 minutes, until just barely golden brown.
Beat the softened cream cheese, heavy whipping cream, salt, vanilla, and powdered sugar until fluffy, about 5 minutes. Spread over cinnamon rolls.