In the bowl of a stand mixer, using the paddle attachment, combine 3 ½ cups flour, sugar, yeast, and salt.

In saucepan or microwave safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest 15 minutes.

While the dough is resting, prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside. Spray 48 mini muffin cups with non stick cooking spray.

Divide dough in four equal pieces and keep remaining pieces covered with plastic wrap. On a floured surface, roll the dough into an 8x12" rectangle. Spread ¼ of the filling evenly over the dough.

Starting with the long end, roll the dough into a log, and cut it into 12 slices. Place each piece, cut edges up, in a mini muffin cup. Repeat with remaining dough.

Loosely cover muffin pans with plastic wrap and let the dough rise in a warm place until doubled, about 60 minutes.

Preheat oven to 375°F

Bake 10 to 15 minutes until rolls are golden brown. Remove to a wire rack to cool. While rolls are cooling, make the icing.

IcingIn a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.

Serve warm or at room temperature.