Dough: Place dough ingredients in the pan of the bread machine in the order listed. Select the dough cycle; press Start. At the end of the dough cycle, after the dough has doubled in size, remove from bread machine.

Note: If making the dough the night before, remove the dough from the bread machine at the end of the kneading. Place in an oiled bowl. Cover with plastic wrap and refrigerate. Remove from refrigerator several hours before you're ready to use.

Filling: Combine brown sugar and cinnamon in a small bowl. Set aside.

Frosting: Beat cream cheese and butter together in a medium bowl. Add confectioners' sugar, vanilla and salt. Beat on high until light and fluffy. Set aside.

Assembly: Once the dough has doubled in size, turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 12x15-inch rectangle. Spread 3 Tablespoons of softened butter on dough and sprinkle evenly with sugar/cinnamon mixture.

Starting from one of the long ends, roll dough as tightly as possible. Stretch dough and seal seam. Cut dough into 12 1¼-inch rolls. Place rolls in a 9x13-inch baking pan that has been lined with release or parchment paper. Cover and let rise until doubled in size, around 45 minutes.

Preheat oven to 400° F oven. Bake rolls in preheated oven until golden brown, about 15 minutes. Spread frosting on warm rolls. Yield: 12 cinnamon rolls.