These cinnamon rolls definitely require a little time and effort, but they are well worth it! I would recommend making these a day in advance so that in the morning you can just pop them right into the oven. Rolling the cream cheese into the dough is the most challenging part, and my dough inevitably leaks cream cheese every time, so just sprinkle flour over it and keep on rolling it out. That should prevent it from sticking to the counter or the rolling pin. Here is a picture of the dough rolled up with the cream cheese inside:
And here is a picture of the filling before rolling it up:
