Ingredients - 

For The Dough:
¾ Cup Warm Milk
2 ¼ Teaspoons Active Dry Yeast
¼ Cup Granulated Sugar

2 Cups Flour, Plus More For Dusting

For The Filling:
2/3 Cup Brown Sugar
1 ½ Tablespoons Ground Cinnamon
¼ Cup Cocoburst White Chocolate Almond Butter

For The Cream Cheese Frosting:
4 Oz Cream Cheese, Softened
3 Tablespoons Butter, Softened
¾ Cup Powdered Sugar
½ Teaspoon Vanilla Extract

INSTRUCTIONS:
Warm Milk, Add In Sugar And Sprinkle Yeast On Top. Mix Until Well Combined. Next Stir In Flour Until Dough Begins To Form.

Knead The Dough Until It Forms A Nice Ball. 

Transfer Dough Ball To A Well-Oiled Bowl, Cover A Towel. Allow Dough To Rise Until Doubled In Size.

Transfer Dough To A Well-Floured Surface And Roll Out Into A Rectangle. Spread White Chocolate Almond Butter

In A Small Bowl, Mix Together Brown Sugar And Cinnamon. Sprinkle Mixture Over The Buttered Dough.

Tightly Roll Dough Up
Cut Into 1 Inch Sections With A Serrated Knife Or Floss.
Place Cinnamon Rolls In A Baking Tray

Preheat Oven To 350 Degrees F. Bake Cinnamon Rolls For 20-25 Minutes Or Until Just Slightly Golden Brown On The Edges. Allow Them To Cool For 5-10 Minutes Before Frosting. 
To Make The Frosting: In The Bowl Of An Electric Mixer, Combine Cream Cheese, Butter, Powdered Sugar And Vanilla Extract. Beat Until Smooth And Fluffy. Spread Over Cinnamon Rolls And Serve Immediately.