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.