Combine brown sugar, half-and-half, corn syrup, butter and salt in a saucepan; whisk and cook over medium-low heat for 5 to 7 minutes, or until it thickens.

Add vanilla and continue to cook for 1 minute.

Remove from heat and let cool. Sauce will thicken as it cools.

Place it in the fridge for 15 minutes, or until ready to use.

Preheat oven to 400.

In a large mixing bowl, whisk together flour, brown sugar, baking powder and salt.

Add 1 cup cream and 1/2 cup buttermilk, and stir with a wooden spoon until the dough forms a ball.

Using your hands, fold the dough over a few times in the bowl, folding until dough is smooth.

Turn out the dough onto a lightly floured surface.

Flour your hands and shape dough into a 9x13 inches rectangle, Dough should be about 1/2-inch thick.

Spread the caramel sauce evenly over dough. (caramel sauce: use as much or as little as you want)

Starting from the long side, roll-up the dough, shaping it into a cylinder.

Slice into 9 rounds.

Place the rounds, cut side down, into an ungreased 9-inch brownie pan or a pie plate.

Bake for 25 to 30 minutes, or until tops are lightly browned.

Place cream cheese and butter in your mixer's bowl.

Beat until creamy.

Gradually add in powdered sugar; beat until smooth, about 4 minutes.

Add vanilla and continue to mix until well incorporated.

Spread over warm sweet rolls (again, use as much or as little as you want).

Serve.