To make the filling combine brown sugar and cinnamon in a bowl. Set aside.
To make the glaze, cream together the butter and cream cheese.
Mix in powdered sugar, milk, vanillia extract and salt. (adding more milk if needed). Set aside.
When dough has doubled in size, punch the dough to remove the air.
Divide the dough into two equal sized ball.
On a lightly floured surface, roll out one ball into a rectangle about ¼-inch thick.
Generously brush the dough with the melted butter.
Generously sprinkle on half of the cinnamon-sugar mixture and gently press into the dough, allowing the butter to absorb some of the mixutre.
Starting at the shortest end, tightly roll the dough into a log.
Place seam side down. Using a serrated knife, cut the roll into 1-1 ½ inch thick rounds.
Place rolls in a generously greased 9x9 pan with sides touching. Repeat with other ball of dough.
Preheat oven to 350 F.
Bake for 18-20 minutes.
Remove from oven and generously spread on a layer of the cream cheese glaze.
Serve cinnamon rolls hot or room temperature