Gently heat 1 Cup Jackson Morgan Cream Brown Sugar Cinnamon.

Mix 1/4 Cup butter with 1/8 Cup Brown Sugar and 2TBS White Sugar, salt, and Warmed Cream in mixing bowl with a dough hook. 

Mix dry yeast with 1/4 Cup Warm Water and 1 tsp of sugar.

Add yeast and egg to sugar and cream mix. 

Slowly add Flour until dough forms a ball around the hook. It should be sticky, but not too sticky. 

Place the dough in a greased bowl, and cover for 90 min. The dough should be nearly double the original size. 

Once the dough has risen, roll it into a rectangle approximately 12 x 16".

Mix the remaining brown sugar and cinnamon in a small bowl. 

Spread 1 stick of softened butter on the dough and sprinkle with cinnamon sugar mixture.

Roll the dough tightly and pinch the dough closed to keep it together. 

Slice the roll into 8 equal parts and place in a lightly greased pan.

Bake at 350* for 20-22 minutes. 

While the cinnamon rolls are baking, mix up the icing. 

Use a whisk and mix Cream Cheese, remaining butter, remaining Jackson Morgan Cream, and powdered sugar until smooth. 

Spread over Cinnamon Buns.