Make the Master Sweet Roll Dough and allow it to rise. Once the dough has risen, punch it down then turn it out onto a lightly oiled surface.

Mix the sugar, cinnamon, and pinch of salt in a small bowl and set it aside. Roll the dough into an 8x16 rectangle. Spread the softened butter followed by the cinnamon and sugar over the dough.

Roll the dough like a log by the smaller width sealing the seam. Cut the log into 9-12 slices of even thickness.

Layer slices in a baking dish and bake at 350 for 25-27 minutes. Allow to rolls to cool for 10 minutes before adding the icing or glaze.

Whip the softened cream cheese and butter until fluffy. Blend in the powdered sugar, salt, extracts, and milk. Work the icing until it’s smooth. Spread liberally on the cooled cinnamon rolls.